Filipino-Inspired Ground Pork Bowls
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Filipino-Inspired Ground Pork Bowls

Filipino-Inspired Ground Pork Bowls

with Peppers and Snap Peas

This family dinner is quick and easy to make, and it's packed with bold flavour. You'll love the ground pork, sugar snap peas and peppers in our sweet and savoury sauce.

Ingredients: Ground pork • Sweet bell pepper • Basmati rice • Sugar snap peas • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Green onion • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Brown sugar (cane sugar, molasses) • Cornstarch.

Tags:
Quick
Family Friendly
New
Allergens:
Wheat
Soy
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

¾ cup

Basmati Rice

113 g

Sugar Snap Peas

1 unit

Sweet Bell Pepper

2 unit

Green Onion

28 g

Crispy Shallots

(Contains Wheat May contain Gluten)

2 tbsp

Soy Sauce

(Contains Wheat, Soy, Sulphites May contain Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

2 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

1 tbsp

Brown Sugar

(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

1 tbsp

Cornstarch

(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.19 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories820 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate90 g
Sugar15 g
Dietary Fiber4 g
Protein34 g
Cholesterol95 mg
Sodium1100 mg
Trans Fat0.5 g
Potassium850 mg
Calcium100 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Whisk
Medium Bowl

Instructions

Cook rice
1
  • Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
Prep
2
  • Meanwhile, trim, then halve snap peas.
  • Core, then cut pepper into 1/2-inch pieces.
  • Thinly slice green onions, keeping white and green parts separate.
Cook veggies
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then green onion whites, snap peas and peppers. Cook, stirring often, until veggies are tender-crisp, 3-4 min.
  • Remove from heat, transfer veggies to a plate.
Make sauce
4
  • Meanwhile, add vinegar, brown sugar, ginger-garlic puree, soy sauce, cornstarch and 1/2 cup (3/4 cup) water to a medium bowl. Season with pepper, then whisk to combine.
Cook pork
5
  • Reheat the same pan (from Step 2) over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
  • Add prepared sauce. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
  • Add veggies to the pan. Cook, stirring often, until warmed through, 1-2 min. 
Finish and serve
6
  • Fluff rice with a fork, then stir in half the crispy shallots and 1 tbsp (2 tbsp) butter. Season with salt, then stir to combine.
  • Divide rice between bowls. Top with pork-veggie mixture.
  • Sprinkle remaining green onions and remaining crispy shallots over top.