Caramelised Pork Rice Bowl with Jasmine Rice, Crunchy Salad & Mint
- Prep time: 20 minutes
- Calories: 460
- 250 Grams of Pork Mince
- 2 Spring Onion
- 1 Small Bunch of Mint
- 15 Grams of Palm Sugar
- 1 Carrot
- 1 Lebanese Cucumber
- 0.5 Baby Cos Lettuce
- 0.5 Cups of Jasmine Rice
- 3 Tablespoons of Soy & Fish Sauce (GF)
- 2 Garlic Clove
- 2 Tablespoons of Fried Shallot
- 1 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. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.
Prepare Ingredients:Wash the fresh produce. 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.
Book Aromatics:Heat a little oil (enough to cover base) 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. Cook a further 5 minutes, until cooked through. Season with salt and pepper as needed. (NOTE: Make sure the heat is still high as you want to fry off all the liquid quickly while caramelising the mince).
You Plate It:Divide rice and salad veg between bowls as you wish. Add caramelised pork, and garnish with fried shallots and mint. Enjoy!