Thai-Spiced Pork Tacos with Tangy Rainbow Slaw for Dinner
with a Sweet Chilli Pork Bowl for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. Enjoy pork tacos with a 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, 17.1g Fat, 6.3g Saturated Fat, 58.3g Carbohydrate, 15.7g Sugars, 35.4g Protein, 769mg Sodium.
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
½ unit
red onion
1 unit
carrot
1 bag
coriander
3 clove
garlic
1 knob
ginger
1 unit
cucumber
2 unit
lemon
1 bag
shredded cabbage mix
1 sachet
black sesame seeds
(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )
1 packet
pork mince
1 sachet
Thai seven spice blend
(Contains Sulphites;)
2 packet
sweet chilli sauce
6 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 tin
sweetcorn
1 bag
snow peas
1 packet
crispy shallots
1 packet
microwavable basmati rice
(Contains Soy;)
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
¼ cup
water
2 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and 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. Thinly slice the cucumber into batons. Slice the lemon in half. TIP: You can thinly slice the cucumber into half-moons if you’d prefer.
In a medium bowl, combine the carrot, coriander, shredded cabbage mix and black sesame seeds. Add a good squeeze of lemon juice (reserve one lemon for lunch) and season to taste. 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, then 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 lemon into wedges. In a medium bowl, combine the sweetcorn, snow peas, crispy shallots and microwavable basmati rice. Divide between two microwave-safe containers. Divide the lemon and the reserved sweet chilli sauce between containers. Top with the reserved Thai-spiced pork. Refrigerate. At lunch time, remove the lemon and sweet chilli sauce. Microwave the Thai spiced pork bowl until piping hot, 2-3 minutes. Stir through the sweet chilli sauce and add lemon juice to taste.
