Double Tex-Mex Pulled Pork & Rice Bowl

Name: Double Tex-Mex Pulled Pork & Rice Bowl with Slaw & Herby Mayo
Total time: 15 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 packet jasmine rice; 1 courgette; 1 sprig Spring Onion; 1 tin Sweetcorn; 1 sachet Tex-Mex Spice Blend; 2 packet Pulled Pork; 20 g butter; 1 packet Slaw Mix; drizzle white wine vinegar; 1 packet Dill & Parsley Mayonnaise; 1 packet Worcestershire sauce

with Slaw & Herby Mayo

Get up to $175 off

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!

Allergens:

Milk

•Eggs

•Soy

•Fish

•Gluten(Wheat)

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

Total15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

courgette

1 sprig

Spring Onion

1 tin

Sweetcorn

1 sachet

Tex-Mex Spice Blend

2 packet

Pulled Pork

1 packet

Slaw Mix

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

Worcestershire sauce

(Contains: Soy, Fish, Gluten(Wheat); )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3439 kJ

Fat59.3 g

of which saturates21.5 g

Carbohydrate43.2 g

of which sugars12.1 g

Dietary Fibre4.3 g

Protein37.2 g

Sodium2310 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Saucepan

•Large Frying Pan

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 corn and courgette, until tender, 4-5 minutes. • Add Tex-Mex spice blend and cook until fragrant, 1 minute.

• Stir in pulled pork, the butter and a splash of water, simmering, until slightly thickened, 1-2 minutes (cook in batches if your pan is getting crowded). Season to taste. • While pork is cooking, in a large bowl, combine slaw mix, a drizzle of white wine vinegar and olive oil. Season. • Plate up the kid's pulled pork portion in a serving bowl with some rice and slaw. Drizzle over some dill & parsley mayo. Sprinkle over some spring onion.

• Stir Worcestershire sauce through the adults' pulled pork portion until well combined. • Divide remaining rice between bowls. Top with remaining Southern pulled pork and slaw. • Drizzle over remaining dill & parsley mayonnaise. Garnish with remaining spring onion. Enjoy!