Quick Soy-Glazed Pork Rissole Bowl

with Ponzu Slaw, Cucumber & Peanuts

This winning weeknight dinner is super quick to make, low-carb and loaded with wholesome ingredients. The secret to its deliciousness is our new ponzu sauce, a Japanese-inspired citrus sauce that adds some zing to our crisp slaw.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 650kcalUnder 30g carbsQuickQuick Prep
Allergens:GlutenSoyEggSulphitesPeanuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

  • 1cucumber
  • 1carrot
  • 3 clovegarlic
  • 2 bunchspring onions
  • 1 packetpork mince
  • 1 sachetfine breadcrumbs(ContainsGluten)
  • 1 packetshredded cabbage mix
  • 1 packetgarlic aioli(ContainsEgg)
  • 1 packetponzu sauce(ContainsSoy, SulphitesMay be present Tree Nuts, Egg, Milk)
  • 1 packetcrushed peanuts(ContainsPeanutsMay be present Tree Nuts, Milk, Gluten, Sesame, Soy)
  • 1 sachetSoutheast Asian Spice Blend
  • 1 packetlemongrass & makrut lime stir-fry paste

Not included in your delivery

  • olive oil
  • 1 tbssoy sauce(ContainsGluten, Soy)
  • 2 tspbrown sugar
  • 1eggs(ContainsEgg)
  • ¼ tspsalt
Nutritional Valuesper serving
Nutritional Values

per serving

Energy (kJ)2713 kJ
Fat40.3 g
of which saturates8 g
Carbohydrate29.7 g
of which sugars17 g
Dietary Fibre14.3 g
Protein37 g
Sodium14.3 mg
The average adult daily energy intake is 8700 kJ
Utensils
Large Non-Stick Pan
Instructions
1

Thinly slice the cucumber into rounds. Grate the carrot. Finely chop the garlic. Thinly slice the spring onion.

2

In a small bowl, combine the soy sauce, brown sugar and a dash of water. Set aside.

3

In a large bowl combine the pork mince, Southeast Asian spice blend, garlic, lemongrass & makrut lime stir-fry paste, spring onion, fine breadcrumbs, egg and the salt. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles and set aside on a plate. You should get about 3-4 rissoles per person.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Remove from the heat and add the soy glaze, tossing to coat the rissoles.

5

Meanwhile, in a medium bowl, combine the shredded cabbage mix, carrot, ponzu sauce and garlic aioli.

6

Divide the ponzu slaw between bowls and top with the soy-glazed rissoles. Pour over any remaining pan juices. Serve with the fresh cucumber. Garnish with the crushed peanuts.