Glazed Vietnamese Double Pork & Veggie Rice Bowl
with Pickled Carrot Salad & Spring Onion
- Wheat
- Gluten
- Soy
- Peanuts
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
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 spring onion ties it all together, creating a vibrant bowl of bold flavours and contrasting textures.
Ingredients
1 packet
Sweet Chilli Sauce
600 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
1
Spring Onion
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio. )
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
¼ cup
vinegar (rice wine or white wine)
2 tsp
low sodium soy sauce
(Contains: Soy; May be present: Gluten. )
Nutrition Values
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, 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 small bowl, combine garlic paste, sweet chilli sauce 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 and add sweet chilli glaze, turning pork to coat. • Transfer to a plate, cover and rest for 5 minutes.
• 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 rice, Vietnamese pork and pickled carrot salad between bowls. • Spoon any remaining glaze from pan over pork and tear over coriander to serve. Enjoy!
