Vietnamese Caramelised Pork Bowl
with Garlic Rice, Rainbow Slaw & Fried Egg
- Milk
- Sesame
- Molluscs
- Gluten
- Soy
- Eggs
- Peanuts
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
This bountiful bowl has "new favourite" written all over it! The oyster sauce is the key ingredient, giving a delicious flavour kick to the mince. With tender rainbow veggies, garlic rice and a fried egg to top things off, it's a winner from start to finish.
Ingredients
1 packet
jasmine rice
1 knob
ginger
1
carrot
1 bunch
mint
1
cucumber
œ packet
Sesame Oil Blend
(Contains: Sesame; )
1 bag
Shredded Cabbage Mix
1 packet
oyster sauce
(Contains: Molluscs; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
3 clove
garlic
1 packet
pork mince
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
Πtsp
salt
œ tbs
rice wine vinegar
œ tbs
brown sugar
1 tbs
soy sauce
(Contains: Gluten, Soy; )
2
eggs
(Contains: Eggs; )
1.25 cup
water (for the rice)
2 tbs
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic 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 and carrot. Pick and roughly chop the mint leaves. Thinly slice the cucumber.
In a medium bowl, combine the pork mince, ginger, remaining garlic and the sesame oil blend (see ingredients).
In a large bowl, combine the rice wine vinegar and a drizzle of olive oil. Season with salt and pepper. Add the carrot, shredded cabbage mix and mint (reserving a pinch for a 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, cook the pork mixture, breaking it up with a spoon, until browned, 3-4 minutes. Add the brown sugar and cook, stirring, until sticky, 1 minute. Reduce the heat to low, then add the oyster sauce, soy sauce and water(for the sauce). Season with pepper and toss until well coated, 1 minute. Transfer to a plate. 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 caramelised pork, rainbow slaw, cucumber and fried egg. Garnish with the crushed peanuts and reserved mint.
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Â Customers loved the delicious Vietnamese flavours, with many praising the caramelised pork and garlic rice combination.
- Ease of prep:Â Quick and easy to prepare, with simple ingredients and steps that even novice cooks could follow.
- Suggestions:Â Consider adding fresh herbs like coriander or bean sprouts; some found reducing the sugar improved the balance.
- Next-day meals:Â Many enjoyed leftovers for lunch, noting the generous portion sizes that often stretched to additional meals.
- Texture:Â Reviewers appreciated the variety of textures, from crunchy slaw to tender pork and runny egg yolk.
