Sriracha-Spiced Pork & Rainbow Veggie Fries
with Cheddar Cheese & Slaw
Cheesy, saucy and smokey — this American-style concoction is an explosion of colour and flavour! From the tasty BBQ pork to the rainbow fries and creamy slaw for crunch, every bite will knock your socks off!
This recipe is under 650kcal per serving and under 30g carbohydrates 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
beetroot
1 bag
baby spinach leaves
1 packet
pork mince
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
slaw mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 bunch
spring onion
2 clove
garlic
1 sachet
All-American Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
15 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and beetroot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Roughly chop baby spinach leaves.
• When the fries have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce heat to medium, then add garlic and All-American spice blend and cook until fragrant, 1 minute. • Add sriracha and the butter and stir until combined. • Reduce heat to low, then sprinkle over shredded Cheddar cheese and cover with a lid (or foil) until melted, 2-3 minutes. Season with salt and pepper.
• Meanwhile, in a large bowl, combine slaw mix, baby spinach, garlic aioli and a drizzle of white wine vinegar and olive oil. Season to taste.
• Finely chop spring onion. • Divide rainbow veggie fries between plates. Top with sriracha-spiced pork. • Serve with slaw and garnish with spring onion. Enjoy!