Ginger-Lemongrass Pork Bowl
with Apple Slaw & Garlic Rice
- Milk
- Gluten
- Molluscs
- Wheat
- Soy
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
In this Asian-inspired dish, the zingy, oyster sauce-laced 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!
Ingredients
1 packet
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy)
1
carrot
½
apple
1 packet
pork mince
1 packet
Ginger Lemongrass Paste
1 bag
shredded cabbage mix
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
crispy shallots
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water
drizzle
white wine vinegar
1 tsp
soy sauce
(Contains: Gluten, Soy)
1 tsp
brown sugar
2
eggs
(Contains: Eggs)
Utensils
Cooking Steps
• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Cook half the garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt. Bring to the boil, then reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, grate carrot. • Thinly slice apple (see ingredients) into wedges.
• In a medium bowl, combine pork mince, ginger lemongrass paste and remaining garlic paste.
• In a large bowl, combine a drizzle of the white wine vinegar and olive oil. • Season, then add carrot, shredded cabbage mix and apple. Toss to combine.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mixture, breaking up with a spoon, until browned, 3-4 minutes. • Reduce heat to low, then add oyster sauce, the soy sauce, the 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 frying pan to medium-high heat with another drizzle of oil (if needed). Crack the eggs into the pan. Cook until whites are firm and yolks are cooked to your liking, 4-5 minutes.
• Divide garlic rice between bowls. Top with apple slaw, ginger-lemongrass pork and fried egg. • Garnish with crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The ginger-lemongrass pork is widely praised for its bold, savoury flavour, though many found the dish quite salty and suggest using less oyster sauce or soy sauce.
- Ease of prep: Most found this a quick and straightforward weeknight cook, though a few noted the steps feel slightly out of order and it can take a little longer than expected.
- Suggestions: Reducing the oyster sauce or soy sauce helps manage saltiness; some added fresh chilli for heat, swapped soy sauce for kecap manis, or cut the apple into matchsticks rather than slices for a better texture in the slaw. Several also suggested skipping the brown sugar if the sauces already provide enough sweetness.
- Leftovers: Leftovers kept well and were enjoyed for lunch the next day, with several noting the dish tasted just as good cold, though most preferred to leave the egg off when reheating.
- Portions: Most found the meal generous and filling, though some felt the pork mince was on the small side, particularly for four people.
- The egg: Opinion on the fried egg was divided — many loved it as a finishing touch, while others skipped it or felt it did not suit the dish.
- The slaw: The apple slaw divided opinion; some loved the freshness and crunch it added, while others felt the dressing was too plain and would have preferred a creamier or sesame-based alternative.
