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Vietnamese-Style Caramelised Pork Bowl

Vietnamese-Style 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
Allergens:MilkSesameMolluscsGlutenSoyEggsPeanuts

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

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

3 clove

garlic

1 packet

jasmine rice

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

1 packet

pork mince

1 knob

ginger

1

carrot

1 bag

mint

½ packet

sesame oil blend

(ContainsSesame)

1 bag

shredded cabbage mix

1.5 tsp

brown sugar

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

1 packet

oyster sauce

(ContainsMolluscs)

1 packet

crushed peanuts

(ContainsPeanuts)

1 bag

Asian greens

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

¼ tsp

salt

2 tsp

rice wine vinegar

1 tbs

soy sauce

(ContainsGluten, Soy)

2

egg

(ContainsEggs)

1.25 cup

water (for the rice)

2 tbs

water (for the sauce)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3850 kJ
Fat45.1 g
of which saturates14.6 g
Carbohydrate80 g
of which sugars12.3 g
Protein46.1 g
Sodium1612 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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. 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.

3

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

4

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.

5

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.

6

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.