Naked Teriyaki Pork Burger Bowl

Name: Naked Teriyaki Pork Burger Bowl with Corn Slaw & Pickled Onion
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; ½ red onion; ¼ cup vinegar (white wine or rice wine); 1 packet Pea Pods; 1 tin corn; 2 clove garlic; 1 packet pork mince; 1 packet Fine Breadcrumbs; ¼ tsp salt; 1 egg; 1 packet ginger paste; ½ packet teriyaki sauce; 1 packet baby spinach leaves; 1 packet slaw mix; 1 packet garlic aioli

with Corn Slaw & Pickled Onion

Get up to $200 off!

You'll have no issues cutting back on carbs when you can have this loaded burger bowl for dinner. Our ginger lemongrass paste and teriyaki sauce take the pork patties to the next level, providing the perfect balance of sweet, savory and zingy flavours.

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

Tags:

Calorie Smart

•Under 30g carbs

•Over 30g protein

Allergens:

Gluten

•Wheat

•Eggs

•Sesame

•Soy

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.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

red onion

1 packet

Pea Pods

1 tin

corn

2 clove

garlic

1 packet

pork mince

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

ginger paste

½ packet

teriyaki sauce

(Contains: Gluten, Sesame, Soy, Wheat;)

1 packet

baby spinach leaves

1 packet

slaw mix

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

¼ cup

vinegar (white wine or rice wine)

¼ tsp

salt

egg

(Contains: Eggs;)

Nutritional Values

Energy (kJ)2540 kJ

Fat39.7 g

of which saturates7.6 g

Carbohydrate29.7 g

of which sugars16.9 g

Dietary Fibre7.7 g

Protein31 g

Sodium1156 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

PDF

• Thinly slice red onion (see ingredients). Trim and roughly chop pea pods. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover the onion, then set aside.

• Drain corn. • Heat a large frying pan over high heat. Cook corn kernels, tossing, until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Finely chop garlic. In a medium bowl, combine garlic, pork mince, fine breadcrumbs, the salt, egg and a pinch of pepper. Shape mixture into evenly sized patties (two per person). • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook patties until just cooked through, 4-5 minutes each side (cook in batches if your pan is getting crowded). • Add teriyaki sauce (see ingredients), ginger paste and a splash of pickling liquid and cook, gently turning patties, until well coated, 1-2 minutes. • Meanwhile, to the bowl with charred corn, add baby spinach leaves, pea pods, slaw mix and garlic aioli. Add a splash of pickling liquid and a drizzle of olive oil. Toss to combine. Season to taste.

• Drain pickled onion. • Divide corn slaw between bowls. Top with teriyaki pork burger patties, spooning over any remaining sauce from pan. • Garnish with pickled onion to serve. Enjoy!