Pork Banh Mi Rice Bowl

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs Lebanese cucumber
• 1pcs carrot
• 1pcs spring onion
• 2clov garlic
• 300g pork stir-fry
• 25g sriracha chilli sauce
• 15ml white vinegar
• 15ml sugar
• 15ml soy sauce
• 10ml vegetable oil
• 30ml mayonnaise

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. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the cucumber. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the spring onion, keeping the white and green parts separate. Crush or finely chop the garlic.
3. Step 3 — Pickle veggies
   Combine 1 tbs white vinegar and 2 tsp sugar in a large bowl and season with salt and pepper. Add the cucumber and carrot and toss to combine. Set aside to pickle, tossing occasionally, until needed.
4. Step 4 — Stir-fry pork
   Combine the garlic, white part of the spring onion, 1 tbs soy sauce and 2 tsp sugar in a large bowl. Separate the pork stir-fry into the marinade and toss to coat. Heat 2 tsp vegetable oil in a medium frypan over high heat. Stir-fry the pork for 2-3 mins until cooked through. Remove the pan from the heat.
5. Step 5 — Serve up
   Combine the sriracha sauce (see Make it milder) and 2 tbs mayonnaise in a bowl. Divide the rice, pork and drained pickled veggies among bowls. Drizzle with the sriracha mayo and scatter over the remaining spring onion. Enjoy!
6. Step 6 — Make it milder
   Sriracha is a Thai hot chilli sauce. If you prefer less heat, reduce the sriracha in the mayonnaise or keep the mayo plain and serve the sriracha at the table for those who like it.

Allergens

Sojabohnen, Eier, Sulfit