Rich & Saucy Pork Scotch Tomato Stew
with Garlic Rice & Parsley
If you're planning to stay in with a cosy homecooked dinner, then this stew fits the criteria. Let your slow cooker do the work, transforming tender pork and veggies into a hearty, tomato-based delight. Dig in and enjoy a bowl of pure comfort.
This recipe is under 650kcal per serving.
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
carrot
1 stalk
celery
½
Onion
1 packet
Pork Scotch Fillet
1 sachet
Nan's Special Seasoning
1 packet
passata
1 sachet
Chicken-Style Stock Powder
2 clove
Garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
baby leaves
1 packet
parsley
Not included in your delivery
olive oil
¾ cup
water
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
Nutrition Values
Utensils
Cooking Steps
• Roughly chop carrot and celery. Finely chop onion (see ingredients). • Cut pork scotch fillet into 3cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork until browned on all sides, 3-4 minutes.
• Add Nan's special seasoning and cook until fragrant, 1 minute. • Transfer pork, carrot, onion, celery, passata, the water (for the stew), brown sugar and chicken-style stock powder to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, stirring occasionally, until pork is tender, 4 hours.
TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake, stirring occasionally, until pork is tender, 90 minutes.
• When the stew has 20 minutes remaining, 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 jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
• When stew is ready, add baby leaves and stir until wilted. Season to taste. • Divide garlic rice between bowls. Top with pork and tomato stew. • Tear over parsley to serve. Enjoy!