Filipino-Inspired Ground Pork Bowls
with Peppers and Snap Peas
Family dinner can be quick, easy and packed with bold flavour. Ground pork is seasoned in a delicious sweet and savoury sticky sauce. Don't forget the veggies - sugar snap peas and peppers round out this simple and tasty meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
¾ cup
Basmati Rice
113 g
Sugar Snap Peas
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Green Onion
28 g
Crispy Shallots
(Contains Wheat)
2 tbsp
Soy Sauce
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites)
2 tbsp
Ginger-Garlic Puree
(Contains Soy May contain Milk, Soy, Sulphites)
2 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
1 tbsp
Brown Sugar
1 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.19 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
- Meanwhile, trim, then halve snap peas.
- Core, then cut pepper into 1/4-inch pieces.
- Thinly slice green onions.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas, onions and peppers. Cook, stirring often, until veggies are tender-crisp, 3-4 min.
- Remove from heat, transfer veggies to a plate.
- Meanwhile, add vinegar, brown sugar, ginger-garlic puree, soy sauce, cornstarch and 1/2 cup (1 cup) water to a medium bowl. Season with pepper, then whisk to combine.
- 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 veggies to the pan, then prepared sauce. Cook, stirring occasionally, until veggies are warmed through and sauce thickens slightly, 1-2 min.
- 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 green onions and remaining crispy shallots over top.