Thai-Spiced Pork Tacos with Slaw for Dinner
with Sweet Chilli Pork Bowl for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. Enjoy pork tacos with a rainbow slaw, pickled onion and cucumber for dinner, then follow it up with a super-tasty pork and rice bowl for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2260kJ Energy, 17.1g Fat, 6.3g Saturated Fat, 58.3g Carbohydrate, 15.7g Sugars, 35.4g Protein, 769mg Sodium.
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
½
red onion
1
carrot
1 bag
coriander
3 clove
garlic
1 packet
ginger paste
1
cucumber
1 bag
shredded cabbage mix
1 sachet
black sesame seeds
(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )
1 packet
pork mince
1 sachet
Thai seven spice blend
(Contains Sulphites;)
2 packet
sweet chilli sauce
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 tin
sweetcorn
1 bag
snow peas
1 packet
microwavable basmati rice
(Contains Soy;)
2
lime
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
2 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
Thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the red onion in your hands, add to the pickling liquid and add enough water to cover the onion. Stir to coat and set aside until serving. Grate the carrot. Roughly chop the coriander. Finely chop the garlic. Cut the cucumber into thin sticks.
Cut the lime into wedges. In a medium bowl, combine the carrot, coriander, shredded cabbage mix and black sesame seeds. Add a good squeeze of lime juice (reserve one lime for lunch!) and season with salt and pepper. Toss to coat and set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the pork mince and cook, breaking up with a wooden spoon, until just browned, 4-5 minutes.
Add the garlic and ginger paste to the pork and cook, tossing, until fragrant, 1 minute. Add the Thai seven spice blend (see ingredients) and soy sauce and stir through. Cook until well combined, 1-2 minutes. Reserve the 25g tubs of sweet chilli sauce for lunch, and add the remaining sweet chilli sauce to the pork. Stir to combine. Set aside two portions of the pork for your lunch.
Microwave the mini flour wraps on a plate for 10 second bursts, until warmed through. Drain the pickled onion and take everything to the table. Build your tacos by spreading a layer of the coconut sweet chilli mayonnaise over the base of a tortilla. Top with the slaw, cucumber, Thai-spiced pork mince and pickled onion.
When you're ready to pack lunch, drain the sweetcorn. Trim the snow peas and thinly slice lengthways. Slice the reserved lime in half. In a medium bowl, combine the sweetcorn, snow peas, microwavable basmati rice and reserved Thai-spiced pork. Divide between two microwave-safe containers. Divide the lime and the reserved sweet chilli sauce between containers. Refrigerate. At lunch time, remove the lime and sweet chilli sauce. Microwave the Thai-spiced pork bowl until piping hot, 2-3 minutes. Stir through the sweet chilli sauce and add lime juice to taste.