Cook once, with a twist for lunch. Cook an amazing dinner as usual then put a new twist on the recipe to create something different for lunch the next day! Enjoy pork tacos with rainbow slaw, pickled onion and cucumber for dinner, then follow it up with a super-tasty pork and rice bowl for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2260kJ Energy, 16g Fat, 5.9g Saturated Fat, 63.6g Carbohydrate, 20.8g Sugars, 32.5g Protein, 870mg Sodium.
Always refer to the product label for the most accurate ingredient and allergen information.
shredded cabbage mix
black sesame seeds(ContainsSesame)
Thai seven spice blend(May be presentSulphites)
sweet chilli sauce
mini flour tortillas(ContainsGlutenMay be presentSoy)
coconut sweet chilli mayonnaise(ContainsEggMay be presentTree Nuts)
microwavable basmati rice(May be presentGluten)
rice wine vinegar
soy sauce(ContainsGluten, Soy)
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the red onion in your hands, add to the pickling liquid and add enough water to cover. Stir to coat. Set aside until serving. Grate the carrot (unpeeled). Roughly chop the coriander. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Cut the cucumber in half lengthways, then slice into thin batons.
TIP: You can thinly slice the cucumber into half-moons if you’d prefer.
In a medium bowl, place the carrot, coriander, shredded cabbage mix and black sesame seeds. Add a good squeeze of lime juice (reserve one lime for lunch) and season with salt and pepper. Toss to coat and set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the pork mince and cook, breaking up with a spoon, until just browned, 4-5 minutes.
Add the garlic and ginger to the pork and cook, tossing, until fragrant, 1 minute. Add the Thai seven spice blend (see ingredients list) and soy sauce and stir through. Cook until well combined, 1-2 minutes. Reserve 2 small tubs of sweet chilli sauce for lunch, and add the remaining sweet chilli sauce to the pork. Stir to combine. Set aside two portions of the pork for your lunch.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. Drain the pickled onion and take everything to the table to serve. Build your tacos by spreading a layer of the coconut sweet chilli mayonnaise over a tortilla. Top with the slaw, cucumber, Thai spiced pork mince and pickled onion.
When you're ready to pack lunch, drain the sweetcorn. Trim the snow peas and thinly slice lengthways. Slice the reserved lime in half. In a medium bowl, combine the sweetcorn, snow peas, crispy shallots, microwavable basmati rice and reserved Thai-spiced pork. Divide between two microwave-safe containers. Divide the lime and the reserved sweet chilli sauce tubs between containers. Refrigerate. At lunch time, remove the lime and sweet chilli sauce. Microwave the Thai-spiced pork bowl until piping hot, 2-3 minutes. Stir through the sweet chilli sauce and add lime juice to taste.