Vietnamese-Style Pork & Slaw Bowl
with Crispy Shallots & Fried Egg
Discover classic Vietnamese flavours with a low-carb twist! Take crunchy slaw piled with saucy pork mince and a fried egg, and you’ve got a dinner-time hit. Serve with quick-pickled onion for an extra punch of flavour.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Brown Onion
2 clove
garlic
1 bag
baby spinach leaves
1
cucumber
1 tsp
oyster sauce
(Contains: Molluscs; )
1 packet
pork mince
½ packet
Ginger & Lemongrass Paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond)
1 packet
garlic aioli
(Contains: Soy, Eggs; )
1 packet
Crispy Shallots
1 bag
Asian Slaw Mix
Not included in your delivery
1
olive oil
1 tsp
sesame oil
(Contains: Sesame; )
1 tsp
soy sauce
(Contains: Gluten, Soy; )
2 tbs
water
2
eggs
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice onion. Finely chop garlic. Roughly chop baby spinach leaves. Thinly slice cucumber into half-moons.
• In a small bowl, combine oyster sauce, the sesame oil, soy sauce and the water. Set aside.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook onion until lightly golden, 2-3 minutes. • Add pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. • Reduce heat to medium, then add garlic and ginger & lemongrass paste (see ingredients) and cook until fragrant, 1 minute. • Add the oyster sauce mixture and stir through until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm.
• Meanwhile, combine baby spinach in a large bowl, along with cucumber, Asian slaw mix, garlic aioli and a drizzle of olive oil. Season to taste.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.
• Divide Asian slaw and Vietnamese-style pork between bowls. • Top with a fried egg and sprinkle with crispy shallots to serve. Enjoy!
