One-Pan Vietnamese-Style Pork Bowl
with Slaw & Crispy Shallots
- Eggs
- Gluten
- Molluscs
- Wheat
- Sesame
Ingredients
1 packet
Garlic Paste
1 packet
Garlic Aioli
(Contains: Eggs;)
1 sachet
Crispy Shallots
1 packet
Ginger Lemongrass Paste
250 g
Pork Mince
1 packet
Baby Spinach Leaves
1 packet
Slaw Mix
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Sesame Oil Blend
(Contains: Sesame;)
1 tin
Sweetcorn
Cooking Steps
• Drain sweetcorn. • In a small bowl, combine oyster sauce, the brown sugar, the soy sauce and the water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, crack the eggs into pan. • Cook until whites are firm and yolks are cooked to your liking, 4-5 minutes. Transfer to a plate. Season and cover to keep warm.
• Return pan over medium-high heat with sesame oil blend (see ingredients). • When oil is hot, cook pork mince and corn, breaking up with a spoon, until browned, 3-4 minutes. • Reduce heat to medium, then add garlic paste and ginger lemongrass paste (see ingredients). Cook until fragrant, 1 minute. • Stir in oyster sauce mixture until combined, 1 minute. Season with pepper.
• In a large bowl, combine slaw mix, baby spinach leaves, garlic aioli and a drizzle of vinegar and olive oil. Toss to combine. • Divide slaw and Vietnamese-style pork between bowls. Top with fried egg. • Sprinkle with crispy shallots to serve. Enjoy!
