Easy Vietnamese Pork & Cauli & Broc Rice Bowl
with Pickled Carrot Salad & Coriander
Succulent Vietnamese-style pork steaks in a sweet chilli glaze are served over a bed of fluffy rice, accompanied by a tangy pickled carrot salad that adds a refreshing crunch. A sprinkle of fresh coriander ties it all together, creating a vibrant bowl of bold flavours and contrasting textures.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Coriander
1 packet
Sweet Chilli Sauce
300 g
Pork Loin Steaks
1
Cucumber
1 packet
Mixed Salad Leaves
1
Carrot
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Garlic Paste
1 packet
Cauli-Broccoli Rice
Nutrition Values
Utensils
Cooking Steps
Using a vegetable peeler, peel carrot into ribbons. Slice cucumber into thin half-moons. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside. • In a second small bowl, combine garlic paste, sweet chilli sauce (see ingredients) and the low sodium soy sauce.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • In the last minute of cook time, sprinkle with sweet soy seasoning (see ingredients) and add sweet chilli glaze, turning pork to coat. • Transfer to a plate, spooning glaze from the pan over the pork. Cover and rest for 5 minutes.
Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add cauli & broc rice and cook until softened, 2-4 minutes. Season to taste.
• Reserve some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people), then drain pickled carrot. • In a medium bowl, combine mixed salad leaves, pickled carrot ribbons, cucumber, the reserved pickling liquid and a drizzle of olive oil. Season to taste. • Slice pork. • Divide cauli & broc rice, Vietnamese pork and pickled carrot salad between bowls. • Spoon over any remaining juices from the pork and tear over coriander to serve. Enjoy!
