Easy Vietnamese Caramelised Pork Bowl
with Rice & Tomato Slaw
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 and fluffy rice, you’ll happily devour this dish with speed.
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
The quantities provided above are averages only.
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.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
2 clove
garlic
1
tomato
1 packet
slaw mix
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
ginger paste
1 packet
pork mince
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
drizzle
vinegar (white wine or rice wine)
1.5 tbs
brown sugar
1 tbs
soy sauce
(Contains: Gluten, Soy;)
2 tbs
water
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• While the rice is cooking, finely chop garlic. • Roughly chop tomato. • In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add slaw mix and tomato. Toss to combine and set aside. • In a small bowl, combine oyster sauce, ginger paste, garlic, the brown sugar, soy sauce and water.
• Heat a large frying pan over high heat. Cook pork mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Stir in oyster sauce mixture and cook until combined, 1 minute. Season with pepper.
• Divide rice between bowls. • Top with Vietnamese caramelised pork and tomato slaw. • Garnish with crushed peanuts. • Dollop over garlic aioli to serve. Enjoy!
