Saucy Pulled Pork Rice Bowl
with Creamy Corn Slaw & Cheddar- Milk
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
Fireworks will fly tonight and light up your excitement for dinner time with a fiery and saucy pulled pork bowl. The slaw is bursting with colourful additions like corn and carrot and the sharp Cheddar will ignite your tastebuds to give you a firework display of exciting flavour.
Ingredients
1 packet
basmati rice
½
Onion
1 packet
tomato paste
1 packet
pulled pork
½
carrot
½ tin
sweetcorn
1 packet
shredded red cabbage
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 sachet
Mexican Fiesta spice blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
1 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, return to saucepan, then stir through half the butter. Set aside.
• Meanwhile, thinly slice onion (see ingredients). In a large frying pan heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 4-5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add tomato paste and Mexican Fiesta spice blend, and cook until fragrant, 1-2 minutes. • Add pulled pork, the brown sugar, remaining butter and a splash of water. Cook, breaking up with a spoon, until heated through, 1-2 minutes. Season with pepper.
• Meanwhile, grate carrot. Drain sweetcorn (see ingredients).. • In a medium bowl, combine shredded red cabbage, carrot, corn, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide butter rice between bowls. • Top with saucy pulled pork and creamy corn slaw. • Sprinkle over shredded Cheddar cheese. Enjoy!
