Shortcut Southern Pulled Pork Rice Bowl

Name: Shortcut Southern Pulled Pork Rice Bowl with Slaw & Herby Mayo
Total time: 15 min
Yield: 2
Cuisine: North American
Ingredients: olive oil; 1 packet basmati rice; 1 Capsicum; 1 sprig spring onions; 1 tin sweetcorn; ½ sachet Tex-Mex spice blend; 1 packet pulled pork; 20 g butter; 1 packet slaw mix; 1 drizzle white wine vinegar; 1 packet mild chipotle sauce; 1 packet dill & parsley mayonnaise

with Slaw & Herby Mayo

4.0

(49)

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In this easy 4-stepper, you'll create a delicious meal with the umami kick of our sweet and savoury glaze coating the pulled pork and veggies to perfection. Lay it all down on a bed of fluffy rice and you can thank us later!

Allergens:

Milk

•Soy

•Eggs

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 Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

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

1

Capsicum

1 sprig

spring onions

1 tin

sweetcorn

½ sachet

Tex-Mex spice blend

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

1 packet

pulled pork

1 packet

slaw mix

1 packet

mild chipotle sauce

(Contains: Soy;)

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3319 kJ

Calories793 kcal

Fat38.8 g

of which saturates10.6 g

Carbohydrate75 g

of which sugars12.1 g

Dietary Fibre9.1 g

Protein32.9 g

Sodium767 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

1

• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.

2

• Meanwhile, thinly slice capsicum and spring onion. • Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook corn and capsicum, tossing, until tender, 4-5 minutes. • Add Tex-Mex spice blend (see ingredients) and cook until fragrant, 1 minute.

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

3

• Stir in pulled pork, the butter and a splash of water, then simmer until slightly thickened, 1-2 minutes. Season to taste. • Meanwhile, in a large bowl, combine slaw mix and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

4

• Stir mild chipotle sauce through the pulled pork mixture until well combined. • Divide rice between bowls. Top with Southern pulled pork and slaw. • Drizzle with dill & parsley mayonnaise. • Garnish with spring onion to serve. Enjoy!