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20 minutes

Vietnamese-Style Caramelized Ground Pork

over Sesame Rice with Crisp Carrot & Daikon Slaw

Cooking time

20 minutes

Servings

2/4

Calories

790 /serving

Open sesame! And let those seeds fly! Make way for Vietnamese-inspired flavours with a speedy weeknight supper that’s ready in just 20 minutes. Each plate is bright and colourful with a minty slaw of red cabbage, carrot and daikon that play off juicy morsels of caramel-sweet and soy-salty ground pork. Serve it all over a soft mound of white rice, finished with wisps of fresh green mint leaves and sesame seeds.

We will send you:

  • 285g Ground pork
  • 200g Carrots
  • 200g Shredded red cabbage
  • 1 Bunch of mint
  • 1 Onion (or shallot)
  • 225g Daikon
  • 165g White rice
  • 45ml Soy sauce (low sodium)
  • 15ml Rice vinegar
  • 6g Black & white sesame seeds
  • 13g Asian Aromatics spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika, ginger, black pepper)

Contains: Sesame, Soy, Wheat

You will need:

Medium pot
Large pan
Peeler
Oil
Salt & pepper
Total Fat
25 g
Saturated Fat
7 g
Sodium
1790 mg
Total Carbs
104 g
Sugars
20 g
Protein
40 g
Fibres
10 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and 1 tsp salt (double for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, peel and julienne the daikon. Halve the carrots lengthwise; thinly slice crosswise on an angle. Halve, peel and small-dice the onion. Pick the mint leaves off the stems, discarding the stems; roughly chop the leaves.
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Cook the pork
In a large pan, heat a generous drizzle of oil on medium-high. Add the ground pork* and season with the spice blend. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until nicely browned. Add the onion, ½ the carrots, ¾ of the soy sauce and 2 tbsp water (double for 4 portions). Cook, stirring occasionally, 2 to 3 minutes, until combined.
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Make the slaw
In a medium bowl, combine the cabbage, daikon, rice vinegar, ½ the mint, the remaining carrots, remaining soy sauce and a generous drizzle of oil; season with S&P to taste. Toss well to combine.
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Finish & serve
To the pot of rice, add ⅔ of the sesame seeds. Stir to combine. Divide the finished rice and slaw side by side between your bowls. Top with the pork. Garnish with the remaining mint and sesame seeds. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.