Ssamjang Pork Lettuce Cups
with Sweetcorn Fried Rice
Tantalising Asian flavours of garlic, ssamjang paste and oyster sauce overflow in these crisp cos lettuce cups! Juicy pork mince is browned with a medley of spices before layering crunchy veggies, bringing you a bite that packs both unbeatable taste and crunch.
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 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Chicken-Style Stock Powder
3 clove
garlic
1 head
cos lettuce
1 tin
sweetcorn
1 packet
Ssamjang Paste
(Contains Sesame, Soy; )
1 packet
oyster sauce
(Contains Mollusc; )
½ sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
pork mince
1 packet
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bunch
Asian Greens
Not included in your delivery
olive oil
1 tsp
sesame oil
(Contains Sesame; )
1 tsp
brown sugar
1
egg
(Contains Egg; )
½ tsp
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Half-fill a medium saucepan with boiling water. • Add jasmine rice, chicken-style stock powder and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.
• Meanwhile, roughly chop Asian greens. Finely chop garlic. • Trim the end of cos lettuce, then separate the leaves. Drain the sweetcorn. • In a small bowl, combine ssamjang paste, oyster sauce, the sesame oil, brown sugar, sweet soy seasoning (see ingredients), the vinegar and a splash of water.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add the Asian greens and half the garlic, cooking until fragrant and slightly wilted, 1-2 minutes. • Remove from heat, then add ssamjang sauce mixture and stir to combine. Transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return to high heat. Cook sweetcorn until lightly browned, 4-5 minutes.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Push corn to one side of the pan, then add a drizzle of olive oil to the empty side. Crack the egg into the pan and scramble until cooked through, 1 minute. • Add remaining garlic and cook until fragrant, 1 minute. Add soy sauce mix and cook until slightly reduced, 30 seconds. • Add cooked rice and stir until warmed through, 1-2 minutes.
• Spoon some ssamjang pork into each lettuce cup and divide between plates. • Serve with sweetcorn fried rice. Enjoy!