Vietnamese Caramelised Pork
with Garlic Rice, Fresh Slaw & Fried Egg
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.
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Ingredients
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
(Contains Sesame;)
1 bag
shredded cabbage mix
1 sachet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
roasted peanut cashew mix
(Contains Peanut, Tree Nuts; May be present: Gluten, Milk, Sesame, Soy, Tree Nuts. )
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water (for the rice)
¼ tsp
salt
½ tbs
rice wine vinegar
1.5 tsp
brown sugar
1 tbs
soy sauce
(Contains Gluten, Soy;)
2 tbs
water (for the sauce)
2
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
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!
While the rice is cooking, grate the ginger (unpeeled). Grate the carrot (unpeeled). Pick and roughly chop the mint. Thinly slice the pear.
In a medium bowl, combine the pork mince, ginger, remaining garlic and sesame oil blend (see ingredients).
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.
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.
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.
