Quick American-Style BBQ Pork
with Smokey Corn Slaw & Rice
When you coat juicy pork strips with BBQ sauce and our trusty All-American spice blend, you can't go wrong. Make this meal even better by whipping up a crisp and colourful slaw, complete with a stellar smokey aioli.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
vegetable stock powder
1 stalk
celery
1 tin
sweetcorn
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 bag
slaw mix
1 packet
pork strips
1 sachet
All-American spice blend
1 packet
BBQ sauce
Not included in your delivery
olive oil
20 g
butter
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Half-fill a medium saucepan with the boiled water. Add basmati rice and cook, uncovered, over high heat until tender, 12 minutes. • Drain rice and return to pan. Add the butter and vegetable stock powder. Stir until butter is melted and combined.
• While the rice is cooking, thinly slice celery. Drain the sweetcorn. • In a medium bowl, combine smokey aioli and a drizzle of white wine vinegar and olive oil. Add slaw mix, corn and celery. Set aside.
TIP: Toss the slaw just before serving to keep it crisp!
• When the rice has 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook pork strips, in batches, until golden, 2-3 minutes. • Reduce heat to medium. Return all the pork to the pan. Add All-American spice blend and cook, tossing, until coated and fragrant, 1 minute. • Add BBQ sauce and a splash of water. Toss to coat and cook until slightly reduced, 1 minute.
TIP: Cooking the pork in batches over a high heat helps it stay tender.
• Toss the slaw. Season to taste. • Divide rice and smokey corn slaw between bowls. Top with American-style BBQ pork to serve. Enjoy!