Vietnamese Caramelised Pork Bowls

DF
GF

fresh ingredients

IN THE KIT

  • 12 oz
    ground pork
  • 3 oz
    onion, ginger, garlic & chili mix
  • 6 oz
    brown sugar & fish sauce mix
  • 6 oz
    jasmine rice
  • 2 oz
    red bell pepper
  • 3 oz
    cucumber
  • 4 oz
    carrots
  • 2 oz
    mint & cilantro
  • 2 oz
    Nuoc Cham sauce
  • 2 oz
    green onion

Kitchen Items Needed

Cutting board & knife

Large skillet

Medium saucepan

Medium bowl 

Wooden spoon/spatula 

12 oz Water

cook along

INSTRUCTIONS

Prep

Thinly cut cucumbers, carrots (peeling optional) into matchsticks;

Remove leaves from stalks, roughly chop mint & cilantro;

Core & thinly slice bell peppers;

Thinly slice green onion.

1Prepare Rice

Pour rice into a medium saucepan. Add measured water with a pinch of salt. Cover & bring to boil, reduce to low heat & simmer for 15-18 mins or until all water is absorbed. Remove the lid, fluff with a fork, cover & set aside. (Add butter if preferred).

2Marinate Cucumber & Carrots

In a medium bowl pour ½ of the Nuoc Cham Sauce over all of the cucumber & carrot matchsticks. Mix well, set aside. 

3Caramelise Pork

Heat a drizzle of oil in a large skillet over high heat. Add the onion, ginger chili blend, cook for 2 minutes. Add the pork mince, peppers & cook for a further 3-4 minutes, breaking up meat with a wooden spoon.

Add the sugar & fish sauce mixture. Stir, then leave it to cook without touching until all the juices cook out & the pork starts caramelising on the bottom (getting crispy brown) - about 2-4 minutes. Then stir it, leave it again, cooking for another 30 seconds. If it needs to get darker, cook for a further 30 – seconds to minute, until it reaches the desired degree of caramelisation.  

4To Serve

Divide rice in bowls & top with pork & veggie mixture. Drizzle soy blend & remaining ½ of Nuoc Cham Sauce on the dish & garnish with marinated cucumbers & carrots, green onion, mint, cilantro.