Easy Vietnamese Caramelised Pork
with Rice, Rainbow Slaw & Aioli
- Peanuts
- Eggs
- Gluten
- Molluscs
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
250 g
Pork Mince
1 packet
Coriander
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.)
1 packet
Garlic Aioli
(Contains: Eggs;)
2
Garlic
1 packet
Ginger Paste
1 packet
Slaw Mix
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
Cooking Steps
• 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.
• 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.
• Sprinkle over crushed peanuts, torn coriander and top with a dollop of garlic aioli to serve. Enjoy!
