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Easy Vietnamese Caramelised Pork

Easy Vietnamese Caramelised Pork

Easy Vietnamese Caramelised Pork

with Rice, Rainbow Slaw & Aioli

Up to 180$ + Free Treats / Extras for Life

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.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

1 packet

Oyster Sauce

1 packet

Garlic Aioli

2

Garlic

1 packet

Ginger Paste

1 packet

Crushed Peanuts

250 g

Pork Mince

1 packet

Slaw Mix

Nutritional Values

Calories772 kcal

Energy (kJ)3230 kJ

Fat38.4 g

of which saturates8.1 g

Carbohydrate71 g

of which sugars10.1 g

Dietary Fibre7.4 g

Protein34 g

Sodium1390 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

2

• 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.

3

• 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.

4

• Divide rice between bowls.
• Top with Vietnamese caramelised pork and rainbow slaw.
• Sprinkle over crushed peanuts and top with a dollop of garlic aioli to serve. Enjoy!

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