Double Sichuan-Glazed Pork Rissoles
with Potato Fries & Asian Pear Slaw
Sichuan garlic paste has got to be our new favourite way to flavour. Let’s use it with a splash of soy sauce to coat juicy pork rissoles, what could be better! A side of crispy oven-baked fries add even more fun to this mouth-watering meal.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
pear
1 stalk
celery
1 sprig
spring onion
2 packet
pork mince
2 sachet
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Sichuan garlic paste
(Contains Sesame, Soy; )
1 packet
slaw mix
½ packet
Japanese Dressing
(Contains Sesame, Soy; )
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 tbs
soy sauce
(Contains Gluten, Soy; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice pear. Finely chop celery. Thinly slice spring onion.
• In a large bowl, combine the pork mince, sweet soy seasoning, fine breadcrumbs, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add Sichuan garlic paste, soy sauce and a splash of water. Turn the rissoles to coat in the glaze.
• Meanwhile, in a medium bowl, combine slaw mix, pear, celery, spring onion, Japanese dressing (see ingredients) and a drizzle of vinegar and olive oil. Season to taste.
Little cooks: Kids can help add and toss the ingredients for the slaw!
• Divide potato fries, Sichuan-glazed pork rissoles and Asian pear slaw between plates. • Spoon over any remaining glaze from the pan. Serve with mayonnaise. Enjoy!