Teriyaki-Glazed Pork Rissoles
with Garlic Rice & Asian Sesame Slaw
The humble rissole gets a whole new look and taste with this easy glazed version. A crisp and colourful slaw on the side is the perfect accompaniment to this meal that will make you rethink the classics!
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 unit
pear
1 bunch
spring onion
½ unit
lime
½ packet
Japanese Dressing
(Contains Sesame, Soy; )
½ packet
mayonnaise
(Contains Egg; )
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 sachet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 bag
slaw mix
½ sachet
black sesame seeds
(Contains Sesame; May be present Milk, Soy, Gluten, Peanut, Tree Nuts. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt (for the rice)
1 unit
egg
(Contains Egg; )
¼ tsp
salt (for the pork)
1.5 tbs
water (for the sauce)
Nutrition Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt (for the rice), stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the pear. Thinly slice the spring onion. Slice the lime (see ingredients list) into wedges. In a large bowl, combine the Japanese dressing (see ingredients list), mayonnaise (see ingredients list) and a generous squeeze of lime juice. Set aside.
In a medium bowl, combine the egg, pork mince, spring onion, fine breadcrumbs and the salt (for the pork). Using damp hands, shape heaped tablespoons of the mixture into meatballs, then flatten into 1cm-thick rissoles. Transfer to a plate.
Heat a large frying pan over a medium-high heat with a good drizzle of olive oil. Add the pork rissoles and cook, turning occasionally, until browned and cooked through, 6-8 minutes. Add the teriyaki sauce and the water (for the sauce), then remove the pan from the heat. Turn the rissoles to coat in the glaze.
TIP: Cook the rissoles in batches if your pan is crowded!
While the rissoles are cooking, add the slaw mix, pear and 1/2 the black sesame seeds (see ingredients list) to the large bowl with the dressing and toss to coat. Season to taste with salt and pepper.
Divide the garlic rice, teriyaki-glazed rissoles and Asian sesame slaw between plates. Sprinkle with the remaining black sesame seeds.