Easy Vietnamese Caramelised Pork
with Rice, Rainbow Slaw & Aioli
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Garlic Aioli
(Contains: Eggs;)
2
Garlic
1 packet
Ginger Paste
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
250 g
Pork Mince
1 packet
Slaw Mix
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• While the rice is cooking, finely chop garlic. • In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add slaw mix. Toss to combine and set aside. • In a small bowl, combine oyster sauce, ginger paste, garlic, the brown sugar, soy sauce and water.
• Heat a large frying pan over high heat. Cook pork mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Stir in oyster sauce mixture and cook until combined, 1 minute. Season with pepper.
• Divide rice between bowls. • Top with Vietnamese caramelised pork and rainbow slaw. • Garnish with crushed peanuts. • Dollop over garlic aioli to serve. Enjoy!
