Tex-Mex Pulled Pork & Rice Bowl
with Slaw & Herby Mayo
Discover classic Tex-Mex flavours with this aromatic rice bowl, piled with saucy pulled pork, tender veggies and zingy slaw. Top it off with a some herby mayo and you’ve got a dinnertime hit!
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 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
courgette
1 sprig
spring onion
1 tin
sweetcorn
1 sachet
Tex-Mex spice blend
1 packet
pulled pork
1 packet
Slaw Mix
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
Worcestershire Sauce
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain and set aside.
• Meanwhile, slice courgette into half-moons. Thinly slice spring onion. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook courgette and corn, until tender, 4-5 minutes. • Add Tex-Mex spice blend and cook until fragrant, 1 minute.
• Stir in pulled pork, the butter, Worcestershire sauce and a splash of water, simmering, until slightly thickened, 1-2 minutes. Season with salt and pepper. • While pork is cooking, in a large bowl, combine slaw mix, a drizzle of white wine vinegar and olive oil. Season.
• Divide rice between bowls. • Top with Tex-Mex pulled pork and slaw. • Drizzle over dill & parsley mayonnaise. Sprinkle over spring onion to serve. Enjoy!