Speedy Caramelized Double Pork Bowls
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Speedy Caramelized Double Pork Bowls

Speedy Caramelized Double Pork Bowls

on Sticky Lemongrass-Scented Rice

This quick and easy bowl is inspired by the bold flavours of Vietnam! Sweet and savoury sing together when pork is caramelized with brown sugar and zesty aromatics. Get to know fragrant lemongrass at the dinner table tonight!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time7 minutes


serving amount

500 g

Ground Pork

¾ cup

Jasmine Rice

2 unit(s)

Shanghai Bok Choy

28 g

Crispy Shallots

(Contains Wheat)

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

2 unit(s)

Green Onion

1 unit(s)


1 unit(s)

Chili Pepper

¼ cup

Vegetarian Oyster Sauce

(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

2 tbsp

Brown Sugar

2 tsp


(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)

Not included in your delivery

0.06 tsp


0.19 tsp


½ tbsp



Nutrition Values

Calories1030 kcal
Fat47 g
Saturated Fat18 g
Carbohydrate97 g
Sugar23 g
Dietary Fiber3 g
Protein55 g
Cholesterol165 mg
Sodium2150 mg
Trans Fat0.4 g
Potassium1300 mg
Calcium175 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


Cook lemongrass rice
  • Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.
  • Using a strainer, rinse rice until water runs clear.
  • Add rice and lemongrass to the boiling water, then reduce heat to medium-low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
Prep bok choy
  • Separate bok choy leaves from stems.
  • Place in a strainer and rinse under cool water. Pat dry with paper towels, then cut stems into 1-inch pieces.
Cook pork
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Break up pork into smaller pieces. Add bok choy stems.
  • Cook, stirring often, until no pink remains in pork, 4-5 min.** (TIP: Work in batches, if necessary)
  • Add brown sugar and ginger-garlic puree. Cook, stirring often, until mixture is fragrant and turns dark-brown, 2-3 min.
Finish prep
  • Meanwhile, thinly slice green onions.
  • Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
Finish pork and bok choy mixture
  • Stir in vegetarian oyster sauce, bok choy leaves, 1/4 cup (1/2 cup) water and 1/8 tsp (1/4 tsp) chilies. (NOTE: Reference heat guide). Cook, stirring often, until bok choy leaves wilt.
  • Remove from heat, then season with salt and pepper.
Finish and serve
  • Remove and discard lemongrass. Fluff rice with a fork, then stir in half the green onions and half the crispy shallots.
  • Divide rice between bowls.
  • Top with caramelized pork and bok choy mixture.
  • Sprinkle with remaining green onions and remaining crispy shallots.
  • Drizzle with sriracha and sprinkle any remaining chilies over top, if desired.

If you've opted for double pork, cook it in the same way the recipe instructs you to cook the regular portion of pork.  Work in batches, if necessary.