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Vietnamese Caramelised Pork

Vietnamese Caramelised Pork

with Garlic Rice, Fresh Slaw & Fried Egg

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This Vietnamese dish is perfect for a warm summer’s evening; it will fill you up and still keep you light on your toes. Juicy pork mince packs a punch of flavour, and fresh, crunchy vegetables dance on the palate with each and every mouthful. Served on a bed of garlic rice, this dish will leave your tastebuds delighted.

Tags:Kid Friendly
Allergens:MilkSesameGlutenMolluscsSoyEggPeanutsTree Nuts

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 knob

ginger

1

carrot

1 bunch

mint

1

pear

1 packet

pork mince

½ tub

sesame oil blend

(ContainsSesame)

1 bag

shredded cabbage mix

1 sachet

oyster sauce

(ContainsGluten, Molluscs)

1 packet

roasted peanut cashew mix

(ContainsPeanuts, Tree NutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water (for the rice)

¼ tsp

salt

½ tbs

rice wine vinegar

1.5 tsp

brown sugar

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

1 tbs

soy sauce

(ContainsGluten, Soy)

2 tbs

water (for the sauce)

2

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3963 kJ
Fat44.1 g
of which saturates14.5 g
Carbohydrate88.5 g
of which sugars22.1 g
Dietary Fibre0 g
Protein45.2 g
Cholesterol0 mg
Sodium2114 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. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and 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 ginger (unpeeled). Grate the carrot (unpeeled). Pick and roughly chop the mint. Thinly slice the pear.

3

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

4

In a large bowl, combine the rice wine vinegar and a generous drizzle of olive oil. Season with salt and pepper. Add the carrot, shredded cabbage mix and mint (reserving a pinch for the garnish). Toss to combine.

5

Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, cook the pork mince mixture, breaking up with a spoon, until well browned, 3-4 minutes. Add the brown sugar and cook, stirring, until sticky, 1 minute. Reduce the heat to low and add the oyster sauce, soy sauce and water (for the sauce). Season with pepper and toss until well coated, 1 minute. Transfer to a plate. Return the pan to a high heat with a drizzle of olive oil (if needed) and crack the eggs into the pan. Cook until the egg whites are cooked and the yolks are just firm, 2-3 minutes.

6

Divide the garlic rice between bowls. Top with the Vietnamese caramelised pork, fried egg, fresh slaw and pear. Garnish with the roasted peanut cashew mix and reserved mint.