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.
The quantities provided above are averages only.
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
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*
Nutrition Values
Utensils
Cooking Steps
- 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 1/2-inch pieces.
- Thinly slice green onions, keeping white and green parts separate.
- 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.
- 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.
- 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.
- 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.