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Chinese Caramelised Pork Bowl

Chinese Caramelised Pork Bowl

with Garlic Rice, Rainbow Slaw & Fried Eggs

Family Friendly
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This bountiful bowl has "new favourite" written all over it! Our exceptional Sichuan garlic paste is the key ingredient, giving a delicious flavour kick to the pork mince. With tender rainbow veggies, an aromatic bed of garlic rice and a fried egg to top things off, it's a winner from start to finish.

Tags:Kid Friendly
Allergens:MilkSesameSoyGlutenEggsPeanuts

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 knob

ginger

1 bunch

carrot

1 bunch

mint

1 unit

cucumber

1 packet

pork mince

½ sachet

sesame seeds

(ContainsSesameMay be presentGluten, Milk, Peanuts, Soy, Tree Nuts)

1 bag

shredded cabbage mix

1 packet

Sichuan garlic paste

(ContainsSesame, Soy)

1 packet

crushed peanuts

(ContainsPeanutsMay be presentGluten, Milk, Sesame, Soy, Tree Nuts)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water (for the rice)

¼ tsp

salt

2 tsp

rice wine vinegar

2 tsp

honey

1 tbs

soy sauce

(ContainsSoy, Gluten)

1 tbs

water (for the sauce)

2

eggs

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3920 kJ
Fat42.5 g
of which saturates13 g
Carbohydrate84.1 g
of which sugars18.1 g
Dietary Fibre0 g
Protein52.3 g
Cholesterol0 mg
Sodium1500 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, grate the ginger (unpeeled). Grate the carrot (unpeeled). Pick and roughly chop the mint leaves. Thinly slice the cucumber. In a small bowl, combine the sesame seeds (see ingredients), Sichuan garlic paste, honey, soy sauce, water (for the sauce) and 1/2 the rice wine vinegar. Set aside.

3

In a medium bowl, combine the pork mince, ginger and remaining garlic. Set aside.

4

In a large bowl, combine the remaining rice wine vinegar and a generous drizzle of olive oil. Season with salt and pepper. Add the carrot, shredded cabbage mix and mint (reserving a pinch for garnish). Toss to combine and set aside.

5

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the pork mince mixture and cook, breaking up with a spoon, until browned, 3-4 minutes. Reduce the heat to low, then add the Sichuan mixture. Season with pepper and stir until well coated, 1 minute. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil (if needed). Crack the eggs into the pan and cook until the egg whites are cooked and the yolks are just firm, 2-3 minutes.

6

Divide the garlic rice between bowls. Top with the Chinese caramelised pork, rainbow slaw, cucumber and fried egg. Garnish with the crushed peanuts and reserved mint.