Sichuan-Glazed Pork Rissoles
with Sesame Fries & Asian Slaw
How to improve pork rissoles? Toss them in our mild Sichuan garlic paste, of course! It adds loads of flavour and that saucy touch that makes every mouthful a delight. Fries with crisp sesame seeds and slaw coated in Japanese dressing seal the deal.
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
3 unit
potato
1 sachet
mixed sesame seeds
(Contains Sesame; )
1 unit
pear
1 unit
cucumber
1 bunch
spring onion
½ packet
Japanese Dressing
(Contains Sesame, Soy; )
1 packet
pork mince
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 bag
slaw mix
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
1 tsp
rice wine vinegar (or white wine vinegar)
1 unit
egg
(Contains Egg; )
¼ tsp
salt
1 tbs
soy sauce
(Contains Gluten, Soy; )
1.5 tbs
water (for the sauce)
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Sprinkle with the mixed sesame seeds, a pinch of salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time!
While the fries are baking, thinly slice the pear into matchsticks. Thinly slice the cucumber into half-moons. Thinly slice the spring onion, keeping the green and white parts separate. In a large bowl, combine the Japanese dressing (see ingredients list) and rice wine vinegar. Set aside.
In a medium bowl, combine the pork mince, white parts of the spring onion, fine breadcrumbs, egg and the salt. Using damp hands, shape heaped tablespoons of the pork mixture into meatballs, then flatten into 1cm-thick rissoles. Transfer to a plate. You should get 4-5 rissoles per person.
Heat a large frying pan over a medium-high heat with a good drizzle of olive oil. Add the rissoles and cook until browned all over and cooked through, 3-4 minutes each side. Remove the pan from the heat and add the Sichuan garlic paste, soy sauce and the water. Turn the rissoles to coat in the glaze.
While the rissoles are cooking, add the slaw mix, cucumber, pear and green parts of the spring onion to the large bowl with the Japanese dressing. Season to taste and toss to coat.
Divide the sesame fries, Sichuan-glazed pork rissoles and Asian slaw between plates. Pour over any remaining glaze from the pan. Serve with the mayonnaise.