Vietnamese-Style Caramelised Pork & Rice Bowl
with Rainbow Slaw
- Sesame
- Soy
- Eggs
- Gluten
- May contain traces of allergens
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
250 g
Pork Mince
1 packet
Jasmine rice
1 packet
Slaw Mix
2
Garlic
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy)
2
Radish
1 packet
Ginger Paste
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
1 tsp
sesame oil
(Contains: Sesame)
1.5 tsp
brown sugar
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
1 drizzle
vinegar (white wine or rice wine)
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
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, 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!
