Teriyaki-Glazed Pork Rissoles
with Garlic Rice & Asian Slaw
The humble rissole gets a whole new look and taste with this easy Asian-inspired version, using umami-rich teriyaki sauce. Garlicky rice and a crisp and colourful slaw are the perfect sidekicks!
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
2 clove
garlic
1 packet
basmati rice
1
pear
2 bunch
spring onions
½
lime
1 knob
ginger
½ tub
Japanese dressing
(Contains Sesame, Soy;)
½ packet
mayonnaise
(Contains Egg;)
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
½ sachet
teriyaki sauce
(Contains Gluten, Sesame, Soy, Wheat;)
1 bag
slaw mix
½ sachet
black sesame seeds
(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )
Not included in your delivery
Olive Oil
20 g
butter
1.5 cup
water (for the rice)
¼ tsp
salt (for the rice)
1
egg
(Contains Egg;)
¼ tsp
salt (for the pork)
1.5 tbs
water (for the sauce)
Nutritional Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the rice) and salt (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the pear into matchsticks. Thinly slice the spring onion. Cut the lime into wedges. Finely grate the ginger. In a large bowl, combine the Japanese dressing (see ingredients), mayonnaise (see ingredients) and a generous squeeze of lime juice.
In a medium bowl, combine the egg, pork mince, spring onion, ginger, fine breadcrumbs, and the salt (for the pork). Using damp hands, shape heaped tablespoons of the mixture into meatballs, then flatten into 1cm-thick rissoles. Transfer to a plate.
Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Cook the pork rissoles, turning occasionally, until browned and cooked through, 6-8 minutes (cook in batches if your pan is getting crowded). Add the teriyaki sauce (see ingredients) and the water (for the sauce) to the pan, then remove from the heat. Turn the patties to coat in the glaze.
Add the slaw mix, pear and a sprinkle of the black sesame seeds to the dressing and toss to coat. Season to taste.
Divide the garlic rice, pork rissoles and Asian slaw between plates. Sprinkle with a little of the black sesame seeds. Serve with any remaining lime wedges.
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