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Vietnamese style caramelized ground pork - Extra large standard

Vietnamese-Style Caramelized Ground Pork

over Sesame Rice with Crisp Carrot & Daikon Slaw

790 cals

20 mins

Description

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.

Contains:

Sesame, Soy, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 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)

Nutrition

Total fat

25g

Saturated Fat

7g

Sodium

1790mg

Total carbs

104g

Sugar

20g

Protein

40g

Fibres

10g

Recipe Instructions

Vietnamese-Style Caramelized Ground Pork - Step #1 Cook the rice
Step 1: 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.
Vietnamese-Style Caramelized Ground Pork - Step #2 Mise en place
Step 2: 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.