Speedy Caramelized Pork Bowls
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Speedy Caramelized Pork Bowls

Speedy Caramelized Pork Bowls

on 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!

Tags:
Quick
Allergens:
Sulphites
Wheat
Soy

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

¾ cup

Jasmine Rice

226 g

Shanghai Bok Choy

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

2 tbsp

Ginger-Garlic Puree

2 unit

Green Onion

1 unit

Lemongrass

1 unit

Chili Pepper

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

2 tbsp

Brown Sugar

2 tsp

Sriracha

Not included in your delivery

½ tbsp

Oil*

0.19 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories790 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate100 g
Sugar22 g
Dietary Fiber2 g
Protein32 g
Cholesterol80 mg
Sodium2080 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.

Utensils

Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Large Non-Stick Pan

Instructions

Cook lemongrass rice
1

Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce.Heat Guide for Step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! 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
2

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
3

Heat a large non-stick pan over medium-high heat. When 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, 4-5 min.**Add brown sugar and ginger-garlic puree. Cook, stirring often, until mixture is fragrant and turns dark-brown, 2-3 min.

Finish prep
4

Meanwhile, thinly slice green onions.Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Finish pork and bok choy mixture
5

Stir in vegetarian oyster sauce, bok choy leaves, 1/4 cup (1/2 cup) water and 1/8 tsp chilies (NOTE: Reference heat guide). Cook, stirring often, until bok choy leaves wilt.Remove from heat, then season with salt and pepper, to taste.

Finish and serve
6

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 sriracha and sprinkle any remaining chili over top, if desired.

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