Vietnamese Caramelised Pork Bowl

Vietnamese Caramelised Pork Bowl

with Garlic Rice, Rainbow Slaw & Fried Egg

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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.

Tags:Kid Friendly

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

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

1 packet

jasmine rice

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

1 knob




1 bunch




½ packet

sesame oil blend


1 bag

shredded cabbage mix

1 packet

oyster sauce


1 packet

crushed peanuts

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

3 clove


1 packet

pork mince

Not included in your delivery

olive oil

20 g



¼ tsp


½ tbs

rice wine vinegar

½ tbs

brown sugar

1 tbs

soy sauce

(ContainsGluten, Soy)




1.25 cup

water (for the rice)

2 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3821 kJ
Fat43.5 g
of which saturates14.1 g
Carbohydrate82.2 g
of which sugars13.6 g
Protein45.1 g
Sodium1611 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick 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. 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.