Asian Pork and Rice

Nutrition per serve

Ingredients

• 300g jasmine rice
• 2pcs cos lettuce
• 2pcs Lebanese cucumber
• 2pcs tomato
• 1pcs carrot
• 600g lean pork mince
• 20g Balinese seasoning
• 80ml sweet chilli sauce
• 15ml vegetable oil
• 19ml soy sauce
• 15ml white vinegar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a medium saucepan with 450ml water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, trim the lettuce, then coarsely chop the leaves. Halve the cucumbers lengthwise, then thinly slice on an angle. Coarsely chop the tomatoes. Coarsely grate the carrot with a box grater or shred using a julienne peeler (see Kitchen hack).
3. Step 3 — Cook pork mince
   Heat 1 tbs vegetable oil in a large frypan over medium-high heat. Cook the pork mince and Balinese seasoning, breaking up the lumps with a spoon, for 3-4 mins until browned and cooked through. Stir in 1 tsp soy sauce, then remove the pan from the heat.
4. Step 4 — Make dressing
   Combine the sweet chilli sauce, 1 tbs soy sauce and 1 tbs white vinegar in a bowl.
5. Step 5 — Serve up
   Divide the rice, pork, lettuce, cucumber, tomato and carrot among bowls. Drizzle over the sweet chilli dressing and enjoy!
6. Step 6 — Kitchen hack
   Do you own a julienne peeler? We love using it in our recipes, as it makes short work of veggie prep. It looks similar to a veggie peeler but with serrated teeth. You simply drag the peeler along the vegetable – and voila! – you have a pretty pile of professional-looking julienne strips.

Allergens

Sojabohnen, Sulfit