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Hanoi caramelised pork bowl

Name: Hanoi caramelised pork bowl
Cook time: 20 min
Yield: 4
Cuisine: Hanoi, Vietnam

with ginger slaw and peanuts

Ready in around 20 mins

RECIPE FACT:

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

Nutritional Info:

Energy: 3,992kJ (954kcal)
Protein: 37g
Carbohydate: 71g
Sugars: 17g
Fat, total:58g
Saturated:9g
Sodium:1,874mg
Contains:Eggs, Fish, Peanuts, Sesame, Soy

Serving Amount:

Serves 4 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 onions on the diagonal and place in a salad bowl. Cut the roasted capsicum into ½ cm slices and add to the bowl with the spring onion. Add the sliced red and green cabbage then just before serving, pour in the lime and ginger dressing and toss to combine.
2. TO COOK THE PORK:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. 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. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
TO SERVE:
Divide the rice and lime and ginger slaw between bowls. Top with the caramelised pork mince, drizzle over coriander mayo and sprinkle with roasted peanuts and sesame seeds. To finish, sprinkle over chopped mint and coriander.