HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChinese Caramelised Pork Bowl
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

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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 packet

jasmine rice

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

1 knob


1 bunch


1 bunch


1 unit


1 packet

pork mince

½ sachet

sesame seeds


1 bag

shredded cabbage mix

1 packet

Sichuan garlic paste

(ContainsSesame, Soy)

1 packet

crushed peanuts


Not included in your delivery

olive oil

20 g



1.25 cup

water (for the rice)

¼ tsp


2 tsp

rice wine vinegar

2 tsp


1 tbs

soy sauce

(ContainsSoy, Gluten)

1 tbs

water (for the sauce)



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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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!


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.


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


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.


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.


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.