Vietnamese Caramelised Pork Rice Bowl
with Carrot Ribbon & Cherry Tomato Salad
- Peanuts
- Eggs
- Gluten
- Molluscs
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- 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 rainbow salad and fluffy rice, you’ll happily devour this dish with speed.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
250 g
Pork Mince
1
Carrot
1 packet
Coriander
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs;)
2
Garlic
1 packet
Ginger Paste
1 packet
Mint
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Snacking Tomatoes
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 cucumber and tomato. • In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add slaw mix, cucumber 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. Little cooks: Take charge by combining the sauces!
• 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 rainbow slaw. • Sprinkle over crushed peanuts and top with a dollop of garlic aioli to serve. Enjoy!
