Vietnamese caramelised pork bowls with jasmine rice & slaw
Appliance/Function:
Ingredients
Rice
- 1 cup Jasmine rice
- 310 mls Water
Pork
- 1 Brown onion
- 2 tsps Ginger
- 2 cloves Garlic
- 2 tsps Olive oil
- 500 grams Pork mince
- ⅓ cup Maple syrup
- 2 tbsps Fish sauce
Slaw
- 1 Cucumber
- 2 Tomato
- 200 grams Asian slaw mix
- 1 tbsp Apple cider vinegar
- 2 tsps Sweet chilli sauce
- 2 tbsps Mayonnaise
- 1 tsp Sesame oil
Instructions
Cook rice
- In a large pot over high heat add rice and the first measure of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 mins or until water is absorbed. Fluff rice with a fork.
Cook pork
- Peel and finely dice onion. Peel and finely grate ginger. Peel and mince the garlic. Heat the oil in a frypan on medium-high. Cook onion, ginger and garlic for about 2 mins, then turn up heat to high heat and add pork, breaking it up with a spatula. Add the maple syrup and fish sauce, stir then leave for 2-3 mins. Stir then leave it again, without stirring to get more caramelisation. Season to taste with salt and pepper.
Make slaw
- Slice the cucumber in half lengthways, then thinly slice at an angle. Slice the tomato into wedges. Toss Asian slaw mix, cucumber, apple cider vinegar and sweet chilli together in a bowl. Season to taste with salt. Mix mayonnaise and sesame oil in a bowl.
To serve
- Divide the jasmine rice, slaw and tomato between bowls and top with Vietnamese caramelised pork. Drizzle over sesame mayo.
Nutrition
Calories: 701kcal | Carbohydrates: 67g | Protein: 28g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 874mg | Potassium: 963mg | Fiber: 2g | Sugar: 22g | Calcium: 117mg | Iron: 2mg