Thai-Style Chili Pork Rice Bowls
with sesame-lime slaw
Lip-smacking ingredients like sweet chili-glazed pork and sticky rice will have you falling head over heels for this Southeast Asian-inspired dish. It's packed with all the enticing flavours and textures needed to make it your new weeknight favourite!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Pork
¾ cup
Sticky Rice
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
4 tbsp
Sweet Chili Sauce
28 g
Peanuts, chopped
(Contains: Peanuts)
1 unit(s)
Lime
1 tbsp
Sesame Oil
(Contains: Sesame)
2 tsp
Sriracha
(Contains: Sulphites)
1 tbsp
Thai Spice Blend
(Contains: Mustard)
56 g
Red Cabbage, shredded
56 g
Carrot, julienned
Not included in your delivery
2 tsp
Oil*
0.13 tsp
Salt*
½ tsp
Sugar*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Gather all your tools, wash and dry all produce and then start the recipe. To a medium pot, add sticky rice and enough water to cover. Using your hand, swirl to rinse rice. Pour off cloudy water and refill with cold water. Repeat until water rinses clear. Add 1 1/3 cups (2 2/3 cups) fresh water. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered.
Meanwhile, juice lime. Open one side of the package of peanuts. Using a rolling pin or heavy-bottomed pot, crush peanuts in their package until broken into small pieces (or finely chop, if you prefer).
To a large bowl, add red cabbage, carrots, half the lime juice, half the sesame oil, 1/2 tbsp (1 tbsp) soy sauce, 1 tbsp (2 tbsp) sweet chili sauce and 2 tsp (4 tsp) oil. Season with salt and pepper, then toss to combine.
In a large non-stick pan, heat remaining sesame oil over medium-high heat. When the pan is hot, add pork and Thai Spice Blend. Cook for 4-6 min, breaking up pork into smaller pieces, until no pink remains. Remove the pan from heat. Stir in remaining soy sauce and remaining sweet chili sauce. Cover to keep warm.
Fluff rice with a fork. Stir in remaining lime juice and 1/2 tsp (1 tsp) sugar. Season with salt, to taste. Serve rice with sweet chili pork over top. Top with sesame-lime slaw. Sprinkle crushed peanuts over top. Drizzle with sriracha, to taste. Enjoy!
