Chinese Caramelised Pork Bowl
with Garlic Rice, Rainbow Slaw & Fried Eggs
This bountiful bowl has "new favourite" written all over it! Our exceptional Sichuan garlic paste is the key ingredient, giving a delicious flavour kick to the pork mince. With tender rainbow veggies, an aromatic bed of garlic rice and a fried egg to top things off, it's a winner from start to finish.
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Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 knob
ginger
1 bunch
carrot
1 bunch
mint
1 unit
cucumber
1 packet
pork mince
½ sachet
sesame seeds
(Contains Sesame; )
1 bag
Shredded Cabbage Mix
1 packet
Sichuan garlic paste
(Contains Sesame, Soy; )
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
¼ tsp
salt
2 tsp
rice wine vinegar
2 tsp
honey
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
water (for the sauce)
2
eggs
(Contains Egg; )
Nutrition Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the 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 the ginger (unpeeled). Grate the carrot (unpeeled). Pick and roughly chop the mint leaves. Thinly slice the cucumber. In a small bowl, combine the sesame seeds (see ingredients), Sichuan garlic paste, honey, soy sauce, water (for the sauce) and 1/2 the rice wine vinegar. Set aside.
In a medium bowl, combine the pork mince, ginger and remaining garlic. Set aside.
In a large bowl, combine the remaining rice wine vinegar and a generous drizzle of olive oil. Season with salt and pepper. Add the carrot, shredded cabbage mix and mint (reserving a pinch for garnish). Toss to combine and set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the pork mince mixture and cook, breaking up with a spoon, until browned, 3-4 minutes. Reduce the heat to low, then add the Sichuan mixture. Season with pepper and stir until well coated, 1 minute. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil (if needed). Crack the eggs into the pan and cook until the egg whites are cooked and the yolks are just firm, 2-3 minutes.
Divide the garlic rice between bowls. Top with the Chinese caramelised pork, rainbow slaw, cucumber and fried egg. Garnish with the crushed peanuts and reserved mint.