Vietnamese-Style Pork Bowl
with Corn Slaw & Crispy Shallots
- Gluten
- Molluscs
- Wheat
- Eggs
- Soy
- Gluten
- May contain traces of allergens
We've flavoured juicy pork mince with zingy ginger and lemongrass, plus sweet and savoury oyster sauce - and swapped rice out for a crunchy and colourful slaw to soak up all the Vietnamese-style saucy deliciousness.
Ingredients
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 sachet
Crispy Shallots
1 packet
Ginger Lemongrass Paste
250 g
Pork Mince
1 packet
Baby Spinach Leaves
1
Brown Onion
1 packet
Slaw Mix
1 packet
Garlic Aioli
(Contains: Eggs;)
1 tin
Sweetcorn
Not included in your delivery
cup
water
brown sugar
piece
egg
(Contains: Eggs;)
1 drizzle
soy sauce
(Contains: Soy; May be present: Gluten.)
1 drizzle
olive oil
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 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 high heat, cook pork mince and onion, breaking up with a spoon, until browned, 3-4 minutes.
• Reduce heat to medium, then add 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 second bowl and cover to keep warm.
• Meanwhile, to the bowl with corn, add slaw mix, baby spinach leaves, garlic aioli and a drizzle of the 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 to serve. Enjoy!
