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Spicy Burmese Red Pork Bowl

Spicy Burmese Red Pork Bowl

with Green Onion Jasmine Rice

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Inspired by the flavours of Myanmar, this red pork stir-fry usually takes all day to make, but we've swapped out pork shoulder for fast frying ham. Its red colour comes from a quick caramel sauce mixed with soy and sriracha. This dish packs a punch of flavour from across the globe!

Allergens:Sesame/SésameSoy/SojaWheat/BléSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

300 g

Ham Steaks

¾ cup

Jasmine Rice

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

1 unit

Red Chili Pepper

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

6 g

Garlic

2 unit

Green Onions

30 g

Ginger

7 g

Cilantro

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

160 g

Sweet Bell Pepper

4 tbsp

Brown Sugar

2 tbsp

Sriracha

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tsp

Oil*

¼ tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories690 kcal
Fat15 g
Saturated Fat2 g
Carbohydrate96 g
Sugar20 g
Dietary Fiber4 g
Protein41 g
Cholesterol80 mg
Sodium2260 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Heat Guide for Step 6: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Add 1 1/4 cups water (dbl for 4ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, peel, then mince garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4ppl). Core, then cut the pepper into 1/2-inch pieces. Finely chop chili, removing seeds for less heat. (NOTE: Wear kitchen gloves when prepping chili, if desired!)

2

Pat ham steaks dry with paper towels, then cut into 1/2-inch pieces. Whisk garlic, ginger, cornstarch and sesame oil in a large bow. Add pork and toss to coat. Set aside.

3

Add rice to the medium pot with boiling water. Reduce the heat to medium-low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

4

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the ham and peppers. Cook, stirring often, until cooked through, 4-5 min.**

5

Heat a small pot over medium-high heat. When hot, add brown sugar and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until sugar melts and mixture reduces slightly and becomes sticky, 2-3 min. Remove pan from heat. Add the soy sauce and sriracha. Sir to combine. Carefully transfer caramel mixture to the large pan with the pork. Stir to coat.

6

Thinly slice the green onions. Roughly chop the cilantro. Fluff rice with a fork. Stir in half the green onions and season with salt. Divide rice between plates and top with the Burmese Red Pork. Sprinkle over cilantro and remaining green onions. Sprinkle over chili for more heat if desired. (NOTE: Reference Heat Guide.)