Vietnamese-Style Pork Bowl
with Corn Slaw & Pickled Onion
We've flavoured juicy pork mince with 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.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½
onion
2 clove
garlic
1 tin
sweetcorn
1 bag
mixed leaves
½ packet
sesame oil blend
(Contains: Sesame;)
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
pork mince
½ packet
Ginger Lemongrass Paste
1 bag
slaw mix
1 packet
garlic aioli
(Contains: Eggs;)
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: Eggs;)
Utensils
Cooking Steps
Thinly slice onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion, then set aside.
Finely chop garlic. Drain the sweetcorn. Roughly chop mixed leaves. In a second 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 high heat with sesame oil blend (see ingredients). When oil is hot, cook pork mince, breaking it up with a spoon, until browned, 3-4 minutes. Reduce heat to medium, then add garlic and ginger lemongrass paste (see ingredients). Cook until fragrant, 1 minute. Add oyster sauce mixture, tossing to coat, 1 minute. Season with pepper. Transfer to a bowl, then cover to keep warm.
While the pork is cooking, add mixed leaves, slaw mix, garlic aioli and a drizzle of olive oil to the bowl with charred corn. 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 pan. Cook until whites are firm and 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 pickled onion. Divide Vietnamese-style pork and corn slaw between bowls. Top with some pickled onion and a fried egg. Sprinkle with crispy shallots to serve.
