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! Serve up pork bun cha (Vietnamese meatballs) with pickled onion and veggies for dinner, then serve the leftover meatballs with coconut mayo and crunchy veggies in a wrap, banh mi-style, 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: 3610kJ Energy, 50.3g Fat, 7.0g Saturated Fat, 65.0g Carbohydrate, 15.1g Sugars, 35.2g Protein, 945mg 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
jasmine rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
long green chilli
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
sweet chilli sauce
coconut sweet chilli mayonnaise(ContainsEggs)
water (for the rice)
rice wine vinegar
water (for the pickle)
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water (for the rice) and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water (for the pickle) and a good pinch of sugar and salt. Add the onion to the pickling liquid and stir to coat. Set aside until serving. Pick the mint leaves and roughly chop. Thinly slice the spring onion. Cut the broccoli (see ingredients list) into small florets, then roughly chop the stalk. Roughly chop the Asian greens. Thinly slice the long green chilli (see ingredients list), if using.
In a large bowl, combine the pork mince, hoisin sauce (see ingredients list), spring onion, fine breadcrumbs, egg and remaining garlic. Using damp hands, take a spoonful of pork mixture and shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get 4-5 meatballs per person. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the meatballs and cook, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate, cover with foil to keep warm. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the broccoli and cook, tossing, until just tender, 4-5 minutes. Add the Asian greens and cook, tossing, until wilted, 1-2 minutes.
Set aside a portion of the pork meatballs for lunch and cut them in half. Drain the pickled onion. Divide the garlic rice between bowls. Top with the veggies, pork meatballs and 1/2 the pickled onion. Drizzle with the sweet chilli sauce and garnish with the chilli (if using) and 1/2 the mint.
When you're ready to pack your lunch, divide the reserved meatballs between two microwavable containers. Thinly slice the carrot (unpeeled) into matchsticks (or grate if you prefer). Thinly slice the cucumber into half-moons. Shred the cos lettuce. Divide 4 classic wraps, the carrot, cucumber, cos lettuce, the remaining mint, remaining pickled onion, and the coconut sweet chilli mayonnaise between two lunch packages. Refrigerate. At lunchtime, microwave the meatballs in 30 second bursts until heated through. Spread the mayonnaise over the wraps, top with the veggies, mint, pickled onion and meatballs. Roll up and enjoy!