Vietnamese-Style Caramelised Pork Bowl
with Garlic Rice, Rainbow Slaw & Aioli
- Eggs
- Soy
- Molluscs
- Peanuts
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
Ingredients
2
Garlic
1 packet
Mint
250 g
Pork Mince
1 packet
Slaw Mix
1 packet
Jasmine rice
1 packet
Ginger Paste
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 packet
Crushed Peanuts
(Contains: Peanuts, Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio, May contain traces of allergens; )
2
Radish
Nutrition Values
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, thinly slice radish.
• 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 radish 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!
