Double Smokey Pulled Pork & Veggies
with Rice, Slaw & Herby Mayo
Discover classic Tex-Mex flavours with this aromatic rice bowl, piled with saucy pulled pork, tender veggies and zingy slaw. Top it off with some herby mayo and you’ve got a dinnertime hit!
The quantities provided above are averages only.
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
1
Spring Onion
1
Sweetcorn
1
Tex-Mex Spice Blend
2
Pulled Pork
1
Slaw Mix
1
Worcestershire Sauce
(Contains fish, Soy, Gluten(Wheat); )
1
Courgette
1
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
1
olive oil
1
butter
(Contains Milk; )
1
white wine vinegar
Nutrition Values
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain and set aside.
• Meanwhile, slice courgette into half-moons. Thinly slice spring onion. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook corn and courgette, until tender, 4-5 minutes. • Add Tex-Mex spice blend and cook until fragrant, 1 minute.
• Stir in pulled pork, the butter and a splash of water, simmering, until slightly thickened, 1-2 minutes. Season to taste. • While pork is cooking, in a large bowl, combine slaw mix, a drizzle of white wine vinegar and olive oil. Season. • Plate up the kid's pulled pork portion in a serving bowl with some rice and slaw. Drizzle over some dill & parsley mayo. Sprinkle over some spring onion. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Stir in pulled pork, the butter and a splash of water, simmering, until slightly thickened, 1-2 minutes (cook in batches if your pan is getting crowded). Season to taste. • While pork is cooking, in a large bowl, combine slaw mix, a drizzle of white wine vinegar and olive oil. Season. • Plate up the kid's pulled pork portion in a serving bowl with some rice and slaw. Drizzle over some dill & parsley mayo. Sprinkle over some spring onion.
• Stir Worcestershire sauce through the adults' pulled pork portion until well combined. • Divide remaining rice between bowls. Top with remaining Southern pulled pork and slaw. • Drizzle over remaining dill & parsley mayonnaise. Garnish with remaining spring onion. Enjoy!