Vietnamese-Style Pulled Pork Bowl
with Pickled Onion & Garlic Rice
- Milk
- Soy
- Gluten
- Peanuts
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Wheat
- Soy
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
Discover classic Vietnamese flavours with a whole new twist! Take tasty garlic rice piled with saucy pulled pork and sautéed garlic veggies, and you’ve got a dinner-time hit. Serve with quick-pickled onion for an extra punch of flavour.
Ingredients
4 clove
garlic
1 packet
jasmine rice
½
onion
1 packet
Asian Greens
1 bunch
broccolini
1
carrot
1 bunch
coriander
1 packet
hoisin sauce
(Contains: Soy May be present: Eggs, Fish, Milk, Cashew, Almond, Sesame)
1 packet
pulled pork
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Milk, Cashew, Almond, Sesame, Wheat, Soy, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water (for the rice)
¼ tsp
salt
¼ cup
rice wine vinegar (for the pickle)
2 tbs
soy sauce
(Contains: Soy, Gluten)
1 tsp
rice wine vinegar (for the dressing)
1 tsp
brown sugar
¼ cup
water (for the sauce)
¼ cup
water (for the pickle)
Nutrition
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and 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 the red onion (see ingredients). In a small bowl, combine the onion, rice wine vinegar (for the pickle), water (for the pickle) and a good pinch of sugar and salt. Add the onion to the pickling liquid and stir to coat. Set aside until serving.
Roughly chop the Asian greens. Trim and halve the broccolini lengthways. Cut the carrot (unpeeled) into batons. Roughly chop the coriander. In a small bowl, combine the hoisin sauce, soy sauce, rice wine vinegar (for the sauce), brown sugar and water (for the sauce). Set aside.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the broccolini and carrot and cook, tossing, until just tender, 4-5 minutes. Add the Asian greens and remaining garlic. Cook, until fragrant, 1-2 minutes. Transfer to a bowl and cover to keep warm.
When the rice has 5 minutes left, return the frying pan to a medium-high heat with a generous drizzle of olive oil. Add the pulled pork and cook until fragrant and warmed through, 2 minutes. Remove the pan from the heat. Add the hoisin sauce mixture to the pork and stir to combine.
Drain the pickled onion. Divide the garlic rice between bowls. Top with the garlic veggies, hoisin pulled pork and pickled onion. Spoon over any remaining sauce in the pan. Garnish with the crushed peanuts and coriander.
