Hanoi caramelised pork bowl

Name: Hanoi caramelised pork bowl
Cook time: 25 min
Yield: 4
Cuisine: Hanoi/ Vietnam

with lime and ginger slaw and peanuts

Ready in around 25 mins

RECIPE FACT:

There are around 5 million motorbikes and scooters on Hanoi’s roads.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE SLAW:

Roughly chop the coriander including the stalks and set aside. Cut the roasted capsicum in ½ cm slice lengthways and place in a salad bowl. Add the sliced red and green cabbage then just before serving pour the lime and ginger dressing and mix gently to coat.
2. TO COOK THE PORK:

Heat a non-stick frying pan with a drizzle of oil over a medium-high heat. Once hot add the premium pork mince and cook for 2-3 mins breaking up any large clumps of meat with a wooden spoon. Add the lemongrass paste and cook for a further 4-5 mins until the pork is caramelised and a little crispy. Keep warm until serving.
3. TO COOK THE STEAMED RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing the bag gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
TO SERVE:

Divide the rice between bowls and place the lime and ginger slaw alongside. Top with the caramelised pork mince, a drizzle of coriander mayo and a scattering of roasted peanuts and sesame seeds. To finish sprinkle the chopped coriander.