Easy Vietnamese Caramelised Pork
with Rice & Tomato Slaw
- Peanuts
- Eggs
- Gluten
- Molluscs
- Wheat
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
This bountiful bowl has ‘new favourite’ written all over it! The oyster sauce and ginger paste are the key ingredients, giving a delicious flavour kick to the pork mince. With a crunchy rainbow slaw and fluffy rice, you’ll happily devour this dish with speed.
Ingredients
1 packet
Basmati Rice
(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)
1 packet
Crushed Peanuts
(Contains: May contain traces of allergens, Peanuts, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat;)
1 packet
Garlic Aioli
(Contains: Eggs;)
2
Garlic
1 packet
Ginger Paste
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
250 g
Pork Mince
1 packet
Slaw Mix
1
Cucumber
1
Tomato
Not included in your delivery
1 tbs
soy sauce
(Contains: Gluten, May contain traces of allergens, Soy;)
1.5 tbs
brown sugar
1 drizzle
olive oil
2 tbs
water
1 drizzle
vinegar (white wine or rice wine)
Utensils
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. • Roughly chop cucumber and tomato. • In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add slaw mix, cucumber and tomato. Toss to combine and set aside. • In a small bowl, combine oyster sauce, ginger paste, garlic, the brown sugar, soy sauce and water. Little cooks: Take charge by combining the sauces!
• 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 tomato slaw. • Sprinkle over crushed peanuts to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the crushed peanuts!
