Teriyaki & Ponzu Pork Rice Bowl

Name: Teriyaki & Ponzu Pork Rice Bowl with Charred Pineapple Cucumber Salsa & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Basmati Rice; 2 Garlic; 1 sachet Crispy Shallots; 250 g Pork Mince; 1 packet Baby Spinach Leaves; 1 packet Ponzu; 1 tin Pineapple Slices; 1 Cucumber; 1 packet Teriyaki Sauce

with Charred Pineapple Cucumber Salsa & Crispy Shallots

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Bring a bowl brimming with colour, sweetness and tang to the table tonight! Succulent pork mince sits atop a bed of fluffy spinach rich accompanied by pineapple and cucumber to bring some crunch and cut through this dish's richness.

Tags:

Family

•High Protein

Allergens:

Soy

•Sulphites

•Gluten

•Sesame

•Wheat

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

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

Garlic

1 sachet

Crispy Shallots

250 g

Pork Mince

1 packet

Baby Spinach Leaves

1 packet

Ponzu

(Contains: Soy, Sulphites; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)

1 tin

Pineapple Slices

Cucumber

1 packet

Teriyaki Sauce

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

Nutritional Values

Calories663 kcal

Energy (kJ)2770 kJ

Fat20 g

of which saturates7.8 g

Carbohydrate95.2 g

of which sugars29.4 g

Dietary Fibre6.2 g

Protein32.1 g

Sodium1170 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from 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!

• Meanwhile drain pineapple slices. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Set aside on chopping board to cool. • In a small bowl, combine teriyaki sauce and ponzu.

• Return frying pan to high heat with a drizzle of olive oil. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium and stir in sauce mixture, until bubbling, 1-2 minutes.

• Meanwhile, roughly chop cucumber and charred pineapple. • In a medium bowl, combine charred pineapple, cucumber and a drizzle of olive oil. Season.

• To rice, add baby spinach leaves, stirring until combined and wilted. Season.

• Divide spinach rice between bowls. Top with teriyaki and ponzu pork and pineapple-cucumber salsa. • Sprinkle over crispy shallots to serve. Enjoy!