Banh Mi-Style Pork Jasmine Rice Bowl

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs carrot
• 40g radish
• 1pcs ginger
• 300g lean pork mince
• 100g snow peas
• 1bunch coriander
• 1pcs spring onion
• 50g aioli mayonnaise
• 25g sriracha chilli sauce
• 23ml white vinegar
• 10ml sugar
• 19ml soy sauce
• 15ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) 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.
2. Step 2 — Pickle vegetables
   While the rice is cooking, peel the carrot into ribbons with a vegetable peeler. Very thinly slice the radish. Put 1½ tbs white vinegar, 2 tsp sugar and a pinch of salt in a large bowl and stir to dissolve the sugar. Add the carrot and radish and toss well to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Prep meatballs
   Peel and finely grate 1 tsp ginger*. Combine the pork mince, ginger and 1 tsp soy sauce in a bowl and season with pepper. Using damp hands, combine well, then shape into walnut-sized balls.
4. Step 4 — Cook meatballs
   Heat 1 tbs oil in a medium frypan over medium heat. Cook the meatballs, turning occasionally, for 8-10 mins until browned. Add 2 tsp of the vegetable pickling liquid and 1 tbs soy sauce to the pan and cook, stirring regularly, for 2 mins or until coated with the glaze.
5. Step 5 — Prep ingredients
   Meanwhile, trim the stems from the snow peas, removing the strings from one side. Put the snow peas in a heatproof dish, cover with boiling water and stand for 5 mins or until just tender. Drain. Pick the coriander sprigs and finely chop the stems. Thinly slice spring onion. Combine aioli and half the sriracha sauce* in a bowl (if you prefer less heat, reduce the sriracha).
6. Step 6 — Get ready to serve
   Add the coriander stems and half the spring onion to the rice and fluff the grains with a fork. Drain the pickled vegetables. Divide the rice, meatballs, snow peas and pickled vegetables among bowls. Scatter with the remaining coriander and remaining spring onion. Serve with the chilli aioli.

Allergens

Soy, Egg, Sulphites