Easy Vietnamese Caramelised Pork
with Rice & Cherry Tomato Slaw
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.
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
1 packet
Garlic Aioli
2
Garlic
1 packet
Crushed Peanuts
250 g
Pork Mince
1 packet
Slaw Mix
1 packet
Oyster Sauce
1 packet
Ginger Paste
1 packet
Snacking Tomatoes
1
Cucumber
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.
• 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 and top with a dollop of garlic aioli to serve. Enjoy!
