Caramelised Pork & Rice Bowl

Name: Caramelised Pork & Rice Bowl with Rainbow Slaw & Mint
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
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; 1 packet Oyster Sauce; 1 packet Crispy Shallots; 1 Tomato; 1 Lemon; 1 Fresh Chilli

with Rainbow Slaw & Mint

Get up to $175 off

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!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

•Calorie Smart

•Under 40g carbs

Allergens:

Eggs

•Soy

•Molluscs

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

Crispy Shallots

Tomato

Lemon

Fresh Chilli

Nutrition Values

Calories518 kcal

Energy (kJ)2170 kJ

Fat27.1 g

of which saturates7.3 g

Carbohydrate39.8 g

of which sugars9.1 g

Dietary Fibre4.2 g

Protein29 g

Cholesterol0 mg

Sodium1230 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• 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!