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Pork Spring Roll-Inspired Bowls
with Crispy Shallots
We're transforming everyone's favourite appetizer into a delicious dinner! This deconstructed spring roll bowl is packed with soft, fluffy jasmine rice; crispy shallots; savoury, sticky pork and crunchy slaw. Top it all with a drizzle of plum sauce.
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
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
1 tbsp
Black Sesame Seeds
(Contains Sesame)
170 g
Coleslaw Cabbage Mix
1 tbsp
Sesame Oil
(Contains Sesame)
¾ cup
Jasmine Rice
30 g
Ginger
4 tbsp
Plum Sauce
¼ cup
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
2 unit
Green Onion
1 tbsp
Rice Vinegar
(Contains Sulphites)
2 unit
Garlic, cloves
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Peel, then grate 1/2 tbsp (1 tbsp) ginger.Heat a medium pot over medium heat.When hot, add sesame oil, then 1 tsp (2 tsp) ginger and rice. Cook, stirring often, until rice is toasted, 2-3 min.Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.Once boiling, 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, thinly slice green onions. Peel, then mince or grate garlic.
Add coleslaw cabbage mix, vinegar, green onions, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl.Season with salt and pepper, then toss to combine.Set aside.
Heat a large non-stick pan over medium-high heat.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 garlic, hoisin sauce and remaining ginger. Cook, stirring often, until pork is coated, 1-2 min. Season with salt and pepper, to taste.
Fluff rice with a fork, then stir in sesame seeds. Divide rice between bowls. Top with pork and slaw. Drizzle plum sauce over top. Sprinkle with crispy shallots.
