Vietnamese-Style Caramelised Pork Bowl
with Israeli Couscous, Rainbow Slaw & Mint
- Gluten
- Sesame
- Molluscs
- Soy
- Peanuts
- Eggs
- 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 flavour-packed pork bowl will transport you to the streets of Vietnam. Seasoned pork and a refreshing slaw, topped with aioli and all of it is sitting on top of a helping of garlic rice. There’s a new combination in every bite! We’ve replaced the radish in this recipe with baby leaves and the jasmine rice with Israeli couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Israeli couscous
(Contains: Gluten; )
1 packet
Baby Leaves
2 clove
garlic
1 packet
pork mince
1 packet
ginger paste
1 packet
oyster sauce
(Contains: Molluscs; )
1 packet
Asian Slaw Mix
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 packet
mint
1 packet
garlic aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
1 packet
sesame oil
(Contains: Sesame; )
1.5 tsp
brown sugar
1 tbs
soy sauce
(Contains: Gluten, Soy; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all 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, roughly chop baby leaves
• In a medium bowl, combine pork mince, ginger paste, remaining garlic and the sesame oil.
• When the rice has 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook pork mince mixture, breaking it up with a spoon, until browned, 3-4 minutes. • Add the brown sugar and cook, stirring, until sticky, 1 minute. Reduce heat to low, then add oyster sauce, the soy sauce and a splash of water. Season with pepper and toss until well coated, 1 minute.
• Meanwhile, combine a drizzle of vinegar and olive oil in a large bowl. Season with salt and pepper. • Add baby leaves and Asian slaw mix and toss to combine. Set aside.
• Divide garlic rice between bowls. Top with Vietnamese caramelised pork and rainbow slaw. • Garnish with crushed peanuts and tear over mint. Dollop over garlic aioli to serve. Enjoy!
