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Ginger-Lemongrass Pork Bowl

Ginger-Lemongrass Pork Bowl

with Apple Slaw, Garlic Rice & Peanuts

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This dish is perfect for a warm summer’s evening; it will fill you up and still keep you light on your toes. The ginger and lemongrass-infused pork mince packs a punch of flavour, and fresh, crunchy vegetables dance on the palate with every mouthful. Bring it all together with a fried egg and fragrant garlic rice for an all-round delight!

Allergens:MilkSesameGlutenMolluscsSoyEggPeanuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 packet

jasmine rice

1

carrot

1

apple

1 bag

mint

1 packet

pork mince

1 packet

ginger lemongrass paste

½ packet

sesame oil blend

(ContainsSesame)

1 bag

shredded cabbage mix

1 packet

oyster sauce

(ContainsGluten, Molluscs)

1 packet

roasted peanuts

(ContainsPeanutsMay be present Milk, Tree Nuts, Sesame, Soy)

Not included in your delivery

1

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water

1 drizzle

white wine vinegar

1 tsp

soy sauce

(ContainsGluten, Soy)

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

2

egg

(ContainsEgg)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4094 kJ
Fat46 g
of which saturates14.6 g
Carbohydrate90.8 g
of which sugars21.5 g
Protein45.3 g
Sodium1646 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the jasmine rice, the water and a generous pinch of salt. Bring to the boil, then reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2

While the rice is cooking, grate the carrot. Pick and roughly chop the mint. Thinly slice the apple into wedges.

3

In a medium bowl, combine the pork mince, ginger lemongrass paste, sesame oil blend (see ingredients) and remaining garlic.

4

In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add the carrot, shredded cabbage mix, apple and some mint (reserve a pinch for the garnish!). Toss to combine.

5

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the pork mixture, breaking it up with a spoon, until well browned, 3-4 minutes. Reduce the heat to low, then add the oyster sauce, soy sauce, brown sugar, a splash of water and a pinch of pepper. Toss until well coated, 1 minute. Transfer to a bowl and cover to keep warm. Return the pan to a high heat with another drizzle of oil (if needed). Crack the eggs into the pan. Cook until the whites are firm and the yolks are cooked to your liking, 2-3 minutes.

TIP: The cook-time for the eggs will give you a soft yolk. Fry for 6-7 minutes for a hard yolk.

6

Divide the garlic rice between bowls. Top with the apple slaw, ginger-lemongrass pork and fried egg. Garnish with the roasted peanuts and reserved mint to serve.