Vietnamese Caramelised Pork Bowl
with Garlic Rice, Rainbow Slaw & Aioli
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 crunchy rainbow slaw, garlic rice and a dollop of aioli to top things off, you'll happily devour this dish with speed.
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
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 packet
celery
1 packet
pork mince
1 packet
ginger paste
1 bag
shredded cabbage mix
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
garlic aioli
(Contains Egg;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water (for the rice)
drizzle
vinegar (white wine or rice wine)
1.5 tsp
brown sugar
1 tbs
soy sauce
(Contains Gluten, Soy;)
2 tbs
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, grate carrot. Thinly slice celery.
• In a medium bowl, combine pork mince, ginger paste and remaining garlic.
• In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add carrot, celery and shredded cabbage mix. Toss to combine and set aside.
• When the rice has 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook pork mince mixture, breaking it up with a spoon, until browned, 3-4 minutes. Drain any excess oil from the pan. • Add the brown sugar and cook, stirring, until sticky, 1 minute. Reduce heat to low, then add oyster sauce, the soy sauce and water (for the sauce). Season with pepper and toss until well coated, 1 minute.
• Divide garlic rice between bowls. • Top with Vietnamese caramelised pork and rainbow slaw. • Garnish with crushed peanuts. Dollop over garlic aioli to serve. Enjoy!