Vietnamese-Style Pulled Pork Bowl

Vietnamese-Style Pulled Pork Bowl

with Pickled Onion & Garlic Rice

Family Friendly
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Discover classic Vietnamese flavours with a whole new twist! Take tasty garlic rice piled with saucy pulled pork and sautéed garlic veggies, and you’ve got a dinner-time hit. Serve with quick-pickled onion for an extra punch of flavour.


Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 clove


1 packet

jasmine rice

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


red onion

1 packet

Asian greens

1 bag

green beans



1 bunch


1 packet

hoisin sauce


1 packet

pulled pork

1 packet

crushed peanuts

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

Not included in your delivery

olive oil

20 g



1.25 cup

water (for the rice)

¼ tsp


¼ cup

rice wine vinegar (for the pickle)

2 tbs

soy sauce

(ContainsSoy, Gluten)

1 tsp

rice wine vinegar

1 tsp

brown sugar

¼ cup

water (for the sauce)

¼ cup

water (for the pickle)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3050 kJ
Fat21 g
of which saturates8.1 g
Carbohydrate91.1 g
of which sugars22.8 g
Protein41.5 g
Sodium2350 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon

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, and 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 has 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). In a small bowl, combine the red onion, rice wine vinegar (for the pickle), 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.


Roughly chop the Asian greens. Trim the green beans and cut in half. Cut the carrot (unpeeled) into batons. Roughly chop the coriander. In a small bowl combine the hoisin sauce, soy sauce, rice wine vinegar (for the sauce), brown sugar and water (for the sauce). Set aside.


Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the green beans and carrot and cook, tossing, until just tender, 4-5 minutes. Add the Asian greens and remaining garlic. Cook, until fragrant, 1-2 minutes. Transfer to a bowl and cover to keep warm.


When the rice has 5 minutes left, return the large frying pan to a medium-high heat with a generous drizzle of olive oil. Add the pulled pork and cook until fragrant and warmed through, 2 minutes. Remove the pan from the heat. Add the hoisin sauce mixture to the pork and stir to combine.


Drain the pickled onion. Divide the garlic rice between bowls. Top with the garlic veggies, hoisin pulled pork, and pickled onion. Spoon over any remaining sauce in the pan. Garnish with the crushed peanuts and coriander.