Vietnamese-Style Caramelized Pork Bowls

Name: Vietnamese-Style Caramelized Pork Bowls with Marinated Veggies and Nuoc Cham
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 250 g Ground Pork; ¾ cup Jasmine Rice; 56 g Carrot, julienned; 1 unit(s) Lime; 3 unit(s) Radish; 7 g Cilantro; 28 g Peanuts, chopped; 4 tbsp Nuoc Cham; 2 tbsp Soy Sauce; 2 tbsp Ginger-Garlic Puree; 1 tbsp Brown Sugar; 0.19 tsp Salt*; ½ tsp Sugar*; 0.13 tsp Pepper*; 1 tbsp Oil*

with Marinated Veggies and Nuoc Cham

Get Up To 20 Free Meals + Free Sides for Life

Caramelized ground pork is an absolute game-changer in these Vietnamese-style meat and veggie bowls. Lime-pickled carrots and radishes add brightness and acidity to balance the sweet and savoury pork. Tangy and umami-packed nuoc cham completes the dish!

Allergens:

Jordnødder

•Anchovies

•Soja

•Hvede

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

¾ cup

Jasmine Rice

56 g

Carrot, julienned

1 unit(s)

Lime

3 unit(s)

Radish

7 g

Cilantro

28 g

Peanuts, chopped

4 tbsp

Nuoc Cham

2 tbsp

Soy Sauce

2 tbsp

Ginger-Garlic Puree

1 tbsp

Brown Sugar

Not included in your delivery

0.19 tsp

Salt*

½ tsp

Sugar*

0.13 tsp

Pepper*

1 tbsp

Oil*

Nutrition Values

Calories830 kcal

Fat37 g

Saturated Fat11 g

Carbohydrate88 g

Sugar14 g

Dietary Fiber3 g

Protein36 g

Cholesterol100 mg

Sodium1160 mg

Trans Fat0.2 g

Potassium750 mg

Calcium75 mg

Iron4 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

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Zester

•Large Bowl

•Whisk

•Large Non-Stick Pan

•Small Bowl

Cooking Steps

Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
Meanwhile, using a strainer, rinse rice until water runs clear.
Add rice 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.

Meanwhile, zest, then juice lime.
Thinly slice radishes.
Roughly chop cilantro.

Whisk together half the nuoc cham, 1/2 tbsp (1 tbsp) lime juice, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar in a large bowl. Season with salt and pepper.
Add radishes and carrots to marinade. Toss to combine.

Heat a large non-stick pan over medium heat.
When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
Remove from heat.
Transfer peanuts to a plate.

Increase heat to medium-high.
Add 1/2 tbsp (1 tbsp) oil, then pork to the same pan. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
Add ginger-garlic puree, brown sugar and soy sauce. Cook, stirring often, until fragrant and liquid evaporates, 2-3 min.
Remove from heat.
Add remaining nuoc cham. Season with pepper, then stir to combine.

Fluff rice with a fork, then stir in half the cilantro and 1/2 tsp (1 tsp) lime zest.
Drain marinated veggies over a small bowl.
Divide rice between bowls. Top with pork and marinated veggies. (TIP: Drizzle remaining marinade over top, if desired)
Sprinkle remaining cilantro and peanuts over top.