Vietnamese-Style Caramelized Pork Bowls
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Vietnamese-Style Caramelized Pork Bowls

Vietnamese-Style Caramelized Pork Bowls

with Marinated Veggies and Nuoc Cham

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:
Peanuts
Anchovies
Soy
Wheat
Sulphites

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

(Contains Peanuts)

4 tbsp

Nuoc Cham

(Contains Anchovies, Soy)

2 tbsp

Soy Sauce

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

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

1 tbsp

Brown Sugar

Not included in your delivery

0.19 tsp

Salt*

½ tsp

Sugar*

0.13 tsp

Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories770 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate86 g
Sugar14 g
Dietary Fiber3 g
Protein33 g
Cholesterol80 mg
Sodium1150 mg
Trans Fat0.2 g
Potassium550 mg
Calcium50 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

Instructions

Cook rice
1
  • 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.
Prep
2
  • Meanwhile, zest, then juice lime.
  • Thinly slice radishes.
  • Roughly chop cilantro.
Marinate veggies
3
  • 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.
Toast peanuts
4
  • 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.
Cook meat
5
  • 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.
Finish and serve
6
  • 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.
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