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Easy Vietnamese Caramelised Pork
Easy Vietnamese Caramelised Pork

Easy Vietnamese Caramelised Pork

with Rice & 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.

Tags:
Kid Friendly
Allergens:
Peanuts
Eggs
Gluten
Molluscs
Wheat
Soy

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

(May be present: Gluten, Soy, Wheat.)

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: 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: Soy; May be present: Gluten.)

1.5 tbs

brown sugar

1 drizzle

olive oil

2 tbs

water

1 drizzle

vinegar (white wine or rice wine)

Nutritional Values

Calories867 kcal
Energy (kJ)3630 kJ
Fat42.9 g
of which saturates8.6 g
Carbohydrate83.3 g
of which sugars22.3 g
Dietary Fibre7.6 g
Protein35.4 g
Cholesterol0 mg
Sodium1720 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Medium Pan

Cooking Steps

Cook the rice
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. 

Get prepped
2

• 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!

Cook the pork
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.

Finish & serve
4

• 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!

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