Vietnamese-Style Caramelised Pork & Rice Bowl

Name: Vietnamese-Style Caramelised Pork & Rice Bowl with Rainbow Slaw
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 250 g Pork Mince; 1 packet Jasmine rice; 1 packet Slaw Mix; 2 Garlic; 1 packet Teriyaki Sauce; 2 Radish; 1 packet Ginger Paste; 1 drizzle olive oil; 1.25 cup water (for the rice); 1 tsp sesame oil; 1.5 tsp brown sugar; 1 tbs soy sauce; 1 drizzle vinegar (white wine or rice wine); 2 tbs Mayonnaise

with Rainbow Slaw

Recipe Development TeamUpdated on May 29, 2026

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Calories

543 kcal

Protein

27.7g protein

Total

30 minutes

Difficulty

Easy

Allergens:

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

250 g

Pork Mince

1 packet

Jasmine rice

1 packet

Slaw Mix

Garlic

1 packet

Teriyaki Sauce

(Contains: Sesame, Soy)

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

Energy (kJ)2270 kJ

Calories543 kcal

Fat32.3 g

of which saturates7.1 g

Carbohydrate26.6 g

of which sugars16.9 g

Dietary Fibre2.4 g

Protein27.7 g

Sodium1270 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.

You will need

•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!