topBanner
Vietnamese Caramelised Pork Bowl

Vietnamese Caramelised Pork Bowl

with Garlic Rice, Rainbow Slaw & Fried Egg

Customise
Read more

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
Allergens:MilkSesameMolluscsGlutenSoyEggsPeanuts

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

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

1 knob

ginger

1

carrot

1 bunch

mint

1

cucumber

½ packet

sesame oil blend

(ContainsSesame)

1 bag

shredded cabbage mix

1 packet

oyster sauce

(ContainsMolluscs)

1 packet

crushed peanuts

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

3 clove

garlic

1 packet

pork mince

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

¼ tsp

salt

½ tbs

rice wine vinegar

½ tbs

brown sugar

1 tbs

soy sauce

(ContainsGluten, Soy)

2

eggs

(ContainsEggs)

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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!

2

While the rice is cooking, grate the ginger and carrot. Pick and roughly chop the mint leaves. Thinly slice the cucumber.

3

In a medium bowl, combine the pork mince, ginger, remaining garlic and the sesame oil blend (see ingredients).

4

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.

5

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.

6

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.