Caramelised Pork Rice Bowl with Jasmine Rice, Crunchy Salad & Mint
  • Prep time: 20 minutes
  • Calories: 460
The secret to this recipe is the caramelisation. It is rare to see recipes made with mince that are cooked so the meat is caramelised. But those golden brown bits are the crowning glory in this recipe. Served with some simple, fresh salad vegetables, fragrant mint and fluffy rice it's sure to please even those toughest critics (being children) in the household.
  • 250 g of Pork Mince
  • 2 of Spring Onion
  • 1 Small Bunch of Mint
  • 15 g of Palm Sugar
  • 1 of Carrot
  • 1 of Lebanese Cucumber
  • 12 of Baby Cos Lettuce
  • 12 Cup of Jasmine Rice
  • 3 Tbsp of Soy & Fish Sauce (GF)
  • 2 of Garlic Clove
  • 2 Tbsp of Fried Shallot
  • 1 of Ginger

Cook Rice:

In a medium pot, bring 1 cup water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Prepare Ingredients:

Trim ends of spring onion and thinly slice. Peel and mince garlic and ginger. Grate or finely cut palm sugar. Pick mint leaves. Grate carrot. Cut cucumber lengthwise and slice into half moons. Roughly tear baby cos leaves.

Cook Aromatics:

Heat a little oil in a non stick pan over a high heat. Add the ginger, garlic and spring onions and cook for 2-3 minutes, until softened.

Add Mince & Caramelise:

Add mince, breaking it up as you go, cooking for 3 minutes, until brown. Add the soy & fish sauce and palm sugar (to taste). Cook a further 5 minutes, until cooked through. Season with salt and pepper as needed.

You Plate It:

Divide rice and salad veg between bowls as you wish. Add caramelised pork, and garnish with fried shallots and mint. Enjoy!