Vietnamese-Style Pork Bowl
with Corn & Spinach Slaw
We've flavoured juicy pork mince with zingy ginger and lemongrass, nutty sesame oil, plus some sweet and savoury oyster sauce - and swapped rice out for a crunchy and colourful slaw to soak up the saucy deliciousness.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
½
red onion
2 clove
garlic
1 tin
sweetcorn
1 bag
baby spinach leaves
½ packet
sesame oil blend
(Contains Sesame;)
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
pork mince
½ packet
Ginger Lemongrass Paste
1 bag
slaw mix
1 packet
garlic aioli
(Contains Egg;)
1 packet
crispy shallots
Not included in your delivery
1
olive oil
¼ cup
rice wine vinegar
1 tsp
brown sugar
1 tbs
soy sauce
(Contains Gluten, Soy;)
2 tbs
water
2
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
Thinly slice the red onion. In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to pickling liquid. Add enough water to just cover the onion, then set aside.
Finely chop the garlic. Drain the sweetcorn. Roughly chop the baby spinach leaves. In a second small bowl, combine the sesame oil blend (see ingredients), brown sugar, oyster sauce, soy sauce and the water. Set aside. Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the pork mince, breaking it up with a spoon, until browned, 3-4 minutes. Reduce the heat to medium, then add the garlic and ginger lemongrass paste (see ingredients) and cook until fragrant, 1 minute. Add the oyster sauce mixture, tossing to coat, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
While the pork is cooking, transfer the spinach, slaw mix to the bowl with the charred corn. Top with the garlic aioli and a drizzle of olive oil. Toss to coat. Season to taste.
Wipe out the frying pan and return to a high heat with a drizzle of olive oil. When the oil is hot, crack the eggs into the pan. Cook until the egg whites are firm and the yolks are cooked to your liking, 2-3 minutes.
TIP: This will give a soft yolk, fry for 6-7 minutes for a hard yolk.
Drain the pickled onion. Divide the corn and spinach slaw and Vietnamese-style pork between bowls. Top with the fried egg and some pickled onion. Sprinkle with the crispy shallots to serve.
