Cook once, with a twist for lunch. Cook an amazing dinner as usual then put a new twist on the recipe to create something different for lunch the next day! Enjoy pork tacos with rainbow slaw, pickled onion and cucumber for dinner, then follow it up with a super-tasty pork and rice bowl for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2390kJ Energy, 18.3g Fat, 6.7g Saturated Fat, 60.9g Carbohydrate, 17.6g Sugars, 37.1g Protein, 877mg Sodium.
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
black sesame seeds(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)
Thai seven spice blend(ContainsMilk)
sweet chilli sauce
mini flour tortillas(ContainsGluten)
coconut sweet chilli mayonnaise(ContainsEggs)
microwavable basmati rice
rice wine vinegar
soy sauce(ContainsGluten, Soy)
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the red onion in your hands, add to the pickling liquid and stir to coat. Set aside until serving. Roughly chop the coriander. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Thinly slice the cucumber into batons (or half-moons if you prefer). Slice the lime (see ingredients list) into wedges.
In a medium bowl, add the coriander, slaw mix and black sesame seeds. Add a good squeeze of lime juice and season with salt and pepper. Toss to coat and set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the pork mince and cook, breaking up with a spoon, until just browned, 4-5 minutes.
Add the garlic and ginger to the frying pan with the pork and cook, tossing, until fragrant, 1 minute. Add the Thai seven spice blend (see ingredients list) and soy sauce and stir through. Cook until well combined, 1-2 minutes. Reserve the 25g packets of sweet chilli sauce for lunch, then add the remaining sweet chilli sauce to the pork. Stir to combine. Set aside two portions of the pork for your lunch.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through. Drain the pickled onion and bring everything to the table to serve. Build your tacos by spreading a layer of the coconut sweet chilli mayonnaise over a tortilla. Top with the slaw, cucumber, Thai spiced pork and pickled onion.
When you're ready to pack lunch, drain the sweetcorn (see ingredients list). Grate the carrot (see ingredients list), unpeeled. Place the sweetcorn, carrot, crispy shallots, microwavable basmati rice and reserved Thai spiced pork in a large bowl. Toss to combine and divide between two microwave-safe containers. Divide the lime wedges and the reserved sweet chilli sauce between containers. Refrigerate. At lunch time, remove the lime and sweet chilli sauce. Microwave the Thai spiced pork bowl until heated to your liking, 2-3 minutes. Stir through the sweet chilli sauce and add a squeeze of lime juice to taste.