Vietnamese-Style Caramelised Pork Bowl
with Garlic Rice, Rainbow Slaw & Fried Egg
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
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
pork mince
1 knob
ginger
1
carrot
1 bag
mint
½ packet
Sesame Oil Blend
(Contains Sesame; )
1 bag
Shredded Cabbage Mix
1.5 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
Crushed Peanuts
(Contains Peanut; )
1 bag
Asian Greens
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ tsp
salt
2 tsp
rice wine vinegar
1 tbs
soy sauce
(Contains Gluten, Soy; )
2
egg
(Contains Egg; )
1.25 cup
water (for the rice)
2 tbs
water (for the sauce)
Nutrition Values
Utensils
Instructions
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. Roughly chop the Asian greens. 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 medium bowl, combine the pork mince, ginger, sesame oil blend (see ingredients) and remaining garlic. 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 Asian greens and cook until wilted, 1-2 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 stir until well coated, 1 minute. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, crack the eggs into the pan. Cook until the egg whites are firm and the yolks are cooked to your liking, 2-3 minutes.
TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.
Divide the garlic rice between bowls. Top with the Vietnamese-style caramelised pork, rainbow slaw and a fried egg. Garnish with the crushed peanuts and reserved mint to serve.
