Hanoi caramelised pork bowl

Name: Hanoi caramelised pork bowl
Cook time: 25 min
Yield: 2
Cuisine: Hanoi/ Vietnam

with lime and ginger slaw and peanuts

Ready in around 25 mins

RECIPE FACT:

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

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE SLAW:

Remove the mint leaves from their stalk and discard the stalks. Roughly chop with the coriander including the stalks and set aside. Thinly slice the spring onion on the diagonal and place in a salad bowl. Cut the roasted capsicum in ½ cm slice lengthways and add to the bowl with the spring onions. 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 mint and coriander.