Teriyaki & Ponzu Pork Rice Bowl
with Charred Pineapple Cucumber Salsa & Crispy Shallots
Bring a bowl brimming with colour, sweetness and tang to the table tonight! Succulent pork mince sits atop a bed of fluffy spinach rich accompanied by pineapple and cucumber to bring some crunch and cut through this dish's richness.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 tin
pineapple slices
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
ponzu
(Contains Soy, Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
pork mince
1
cucumber
1 packet
baby spinach leaves
1 sachet
crispy shallots
Not included in your delivery
olive oil
10 g
butter
(Contains Milk;)
1.5 cup
water
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile drain pineapple slices. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Set aside on chopping board to cool. • In a small bowl, combine teriyaki sauce and ponzu.
• Return frying pan to high heat with a drizzle of olive oil. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium and stir in sauce mixture, until bubbling, 1-2 minutes.
• Meanwhile, roughly chop cucumber and charred pineapple. • In a medium bowl, combine charred pineapple, cucumber and a drizzle of olive oil. Season.
• To rice, add baby spinach leaves, stirring until combined and wilted. Season.
• Divide spinach rice between bowls. Top with teriyaki and ponzu pork and pineapple-cucumber salsa. • Sprinkle over crispy shallots to serve. Enjoy!