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Vietnamese-Style Caramelized Pork Bowls

over Jasmine Rice & Quick-Pickled Vegetables

Cooking time

30 minutes

Servings

2/4

Calories

790 /serving

Masterfully create the multilayered flavours of Vietnamese cuisine in your own kitchen tonight with this satisfying ground pork dish, prepped in a mere half-hour. The key is to caramelize the pork—after browning it to crunchy-edged perfection, you’ll smother the meat in sweet soy sauce, maple syrup and rice vinegar spiked with lemongrass. Its high flavour profile pairs ideally with the delicate jasmine rice and simple side of tart marinated veg.

We will send you:

  • 285g Ground pork
  • 140g Sweet peppers
  • 170g String beans
  • 2 Scallions
  • 1 Cucumber
  • 1 Lemongrass stalk
  • 157g Jasmine rice
  • 90ml Rice vinegar
  • 15ml Maple syrup
  • 30ml Sweet soy sauce
  • 12g Hungry for Hanoi spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame seeds, Soy, Wheat

You will need:

Medium pot
2 Medium pans
Peeler
Oil
Salt & pepper
Medium heatproof bowl
Total Fat
27 g
Saturated Fat
7 g
Sodium
2210 mg
Total Carbs
103 g
Sugars
29 g
Protein
36 g
Fibres
6 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 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; season with ⅓ of the spice blend. Set aside in a warm spot.
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Mise en place
While the rice cooks, trim off and discard the stem ends of the string beans. Halve the cucumber lengthwise; thinly slice into half-moons on an angle. Thinly slice the sweet peppers into rounds, discarding the stem end. Place the cucumber and sweet peppers in a medium heatproof bowl. Trim off the bottom inch of the lemongrass stalk; peel and discard the tough outer layers, then mince the lemongrass. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
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Pickle the vegetables
In a medium pan, heat all but 1 tbsp rice vinegar (double for 4 portions), ½ the maple syrup and ⅔ cup water (double for 4 portions); season with 1 tsp salt (double for 4 portions) and pepper to taste. Bring to a boil; transfer to the bowl of cucumber and sweet peppers. Add ½ the lemongrass and ½ the white bottoms of the scallions. Set aside to marinate while you complete the next steps. Wipe out and reserve the pan.
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Cook the pork
In the same pan, heat a generous drizzle of oil on medium-high. Add the ground pork*; season with ½ the remaining spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until browned and cooked through. Add the sweet soy sauce, remaining lemongrass, maple syrup and vinegar. Cook, stirring frequently, 1 to 2 minutes, until the pork is coated with the sauce. Transfer the cooked pork and sauce to a bowl.
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Sauté the string beans
While the pork cooks, in a second medium pan, heat a drizzle of oil on medium-high. Add the string beans to the pan and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add the remaining white bottoms of the scallions and 1 tbsp water (double for 4 portions); season with the remaining spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender.
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Plate your dish
Divide the finished rice between your bowls. Top with the pork, pickled vegetables (drain before adding) and string beans. Garnish with as many of the green tops of the scallions as you’d like. Bon appétit!

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