Vietnamese Caramelised Pork Bowl
with Garlic Rice, Rainbow Slaw & Aioli
- Milk
- Gluten
- Molluscs
- Wheat
- Soy
- Peanuts
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
This bountiful bowl has "new favourite" written all over it! The oyster sauce and ginger paste are the key ingredients, giving a delicious flavour kick to the pork mince. With a crunchy rainbow slaw, garlic rice and a dollop of aioli to top things off, you'll happily devour this dish with speed.
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1 packet
celery
1 packet
pork mince
1 packet
ginger paste
1 bag
shredded cabbage mix
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
garlic aioli
(Contains: Eggs;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water (for the rice)
drizzle
vinegar (white wine or rice wine)
1.5 tsp
brown sugar
1 tbs
soy sauce
(Contains: Gluten, Soy;)
2 tbs
water (for the sauce)
Utensils
Cooking Steps
ā¢ Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. ā¢ Add jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. ā¢ Cook for 12 minutes, then remove from heat and 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!
ā¢ While the rice is cooking, grate carrot. Thinly slice celery.
ā¢ In a medium bowl, combine pork mince, ginger paste and remaining garlic.
ā¢ In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add carrot, celery and shredded cabbage mix. Toss to combine and set aside.
ā¢ When the rice has 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook pork mince mixture, breaking it up with a spoon, until browned, 3-4 minutes. Drain any excess oil from the pan. ā¢ Add the brown sugar and cook, stirring, until sticky, 1 minute. Reduce heat to low, then add oyster sauce, the soy sauce and water (for the sauce). Season with pepper and toss until well coated, 1 minute.
ā¢ Divide garlic rice between bowls. ā¢ Top with Vietnamese caramelised pork and rainbow slaw. ā¢ Garnish with crushed peanuts. Dollop over garlic aioli to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Customers loved the interesting and tasty flavours, with many calling it "delicious" and "yummy".
- Ease of prep:Ā While most found it quick and simple, some felt there were too many steps.
- Suggestions:Ā Several cooked the cabbage mix with the mince for a simpler, integrated dish.
- Portions:Ā Some found the mince portion small; consider adding extra protein for heartier servings.
- Variations:Ā Try swapping the aioli for sesame dressing for a flavour twist.
