Pork Cheeseburger-inspired Bowl
with rice and Ballymaloe Relish
Is it a burger? Is it a bowl? Actually, it's a little bit of both! This bun-less wonder takes the elements of a delicious pork burger and pops them onto an enticing rice bowl.
Tags:
Family Friendly
•Quick
Allergens:
Milk
•Sulphites
•Barley
•Wheat
•Egg
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
50 grams
Grated Cheese
(Contains: Milk)
120 grams
Salad Leaves
2 unit(s)
Garlic
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
240 grams
Irish Pork Mince
1 tin(s)
Tomato Paste
2 sachet(s)
Central American Style Spice Mix
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
2 sachet(s)
Honey
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3659 kJ
Energy (kcal)875 kcal
Fat40.3 g
of which saturates12 g
Carbohydrate88.6 g
of which sugars19.5 g
Dietary Fiber2.1 g
Protein38.4 g
Cholesterol0 mg
Salt2.18 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Peel and grate the garlic (or use a garlic press).
- Trim the salad leaves, halve lengthways, then thinly slice.
- Just before serving toss the salad leaves with the apple cider vinegar and a drizzle of oil.
- Season to taste with salt, pepper and sugar.
3
- Place a large pan over medium-high heat (no oil).
- Once hot, fry the mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle. Break it up as it cooks. Season with salt and pepper.
- Add the garlic and Central American spice. Cook until fragrant, 1 min.
- Stir in tomato paste, stock, honey and 100ml water (per 2P).
- Bring to the boil and simmer until thickened, 2-3 mins.
4
- Loosen the sauce with a splash of water if required.
- Fluff up the rice with a fork and divide between bowls.
- Top with the salad and spiced pork.
- Sprinkle over the cheese.
- Finish with a drizzle of aioli and a dollop of Ballymaloe relish.
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