Vietnamese-Style Pork, Bacon and Fried Egg Bowl
with Corn Slaw & Crispy Shallots
We've flavoured juicy pork mince & baconwith zingy ginger and lemongrass, nutty sesame oil, plus sweet and savoury oyster sauce - and swapped rice out for a crunchy and colourful slaw to soak up the saucy deliciousness.
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
Baby Spinach Leaves
1
Brown Onion
1 tin
Sweetcorn
1 sachet
Crispy Shallots
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Garlic
1 packet
Ginger Lemongrass Paste
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
250 g
Pork Mince
1 packet
Sesame Oil Blend
(Contains: Sesame;)
1 packet
Slaw Mix
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
2 tbs
water
1 drizzle
vinegar (white wine or rice wine)
2 piece
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• Finely chop brown onion (see ingredients). • Roughly chop baby spinach leaves. • Drain sweetcorn. • In a small bowl, combine the brown sugar, oyster sauce, the soy sauce and the water. Set aside.
• Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are 'popping' out.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to high heat with sesame oil blend (see ingredients). When oil is hot, cook pork mince and onion, breaking up with a spoon, until browned, 3-4 minutes. • Reduce heat to medium, then add garlic paste and ginger lemongrass paste (see ingredients). Cook until fragrant, 1 minute. • Stir in oyster sauce mixture until combined, 1 minute. Season with pepper. Transfer to a bowl and cover to keep warm. TIP: For best results, drain the oil from the pan before adding the garlic paste!
• While pork is cooking, to the bowl with corn, add slaw mix, baby spinach leaves, garlic aioli and a drizzle of vinegar and olive oil. • Toss to combine.
• Wipe out frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, crack the eggs into the pan. • Cook until whites are firm and yolks are cooked to your liking, 2-3 minutes.
• Divide the corn slaw and Vietnamese-style pork between bowls. Top with fried egg. • Sprinkle with crispy shallots and diced bacon to serve. Enjoy!
