Easy Miso-Honey Pork & Garlic Rice
with Celery Slaw & Crispy Shallots
Brace your tastebuds because they’re about to be served a huge helping of brilliance in a bowl. Creamy slaw mix against the earthy miso-honey pork with garlic rice is a spoonful of flavour that will make your mouth water. Sprinkle over some crispy shallots and brace yourself to be blown away, hang on tight!
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
2 clove
garlic
1 packet
basmati rice
1 stalk
celery
1 packet
pork loin steaks
½ packet
miso paste
(Contains Gluten, Soy; )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 bag
slaw mix
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
Crispy Shallots
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
1 tbs
honey
½ tbs
soy sauce
(Contains Gluten, Soy; )
2 tsp
plain flour
(Contains Gluten; )
1 drizzle
rice wine vinegar
Nutrition Values
Utensils
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, the 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 rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, finely chop celery. Slice pork loin steaks into 1cm strips. • In a small bowl, combine miso paste (see ingredients), the honey and soy sauce. Set aside. • In a medium bowl, combine pork, sweet soy seasoning, the plain flour and a drizzle of olive oil.
• When the rice has 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When the oil is hot, cook pork strips in batches, tossing, until golden, 2-3 minutes. • Reduce heat to medium, add the miso glaze and cook until slightly thickened, 1 minute.
• In a large bowl, combine slaw mix, celery, mayonnaise and a drizzle of rice wine vinegar. Season to taste and toss to coat. • Divide garlic rice and celery slaw between bowls. • Top with miso-honey pork and any remaining glaze from the pan. • Garnish with crispy shallots. Enjoy!