Vietnamese-Style Caramelized Pork Bowls

Name: Vietnamese-Style Caramelized Pork Bowls with Marinated Veggies and Nuoc Cham
Total time: 25 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 250 g Ground Pork; ¾ cup Jasmine Rice; 1 unit(s) Mini Cucumber; 56 g Carrot, julienned; 1 unit(s) Lime; 7 g Cilantro; 28 g Crispy Shallots; 4 tbsp Nuoc Cham; 2 tbsp Soy Sauce; 2 tbsp Ginger-Garlic Puree; 1 tbsp Brown Sugar; 0.19 tsp Salt*; 0.13 tsp Pepper*; 1 tbsp Oil*; ½ tsp Sugar*

with Marinated Veggies and Nuoc Cham

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

Allergens:

Hvede

•Soja

•Pesce

•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 Time25 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

¾ cup

Jasmine Rice

1 unit(s)

Mini Cucumber

56 g

Carrot, julienned

1 unit(s)

Lime

7 g

Cilantro

28 g

Crispy Shallots

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*

0.13 tsp

Pepper*

1 tbsp

Oil*

½ tsp

Sugar*

Nutrition Values

Calories780 kcal

Fat35 g

Saturated Fat13 g

Carbohydrate89 g

Sugar14 g

Dietary Fiber3 g

Protein35 g

Cholesterol100 mg

Sodium1380 mg

Trans Fat0.2 g

Potassium800 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

•Small Bowl

Cooking Steps

Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

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

In a large bowl, 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. Season with salt and pepper.
Add cucumbers and carrots to marinade. Toss to combine.

Increase heat to medium-high.
To the same pan, add 1/2 tbsp (1 tbsp) oil, then pork. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
Add brown sugar. Cook for 2 min, stirring occasionally, until starting to caramelize.
Add ginger-garlic puree and soy sauce. Cook for 1-2 min, stirring often, until fragrant and liquid evaporates.
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 you like.)
Sprinkle remaining cilantro and crispy shallots over top.