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.
Allergens
Utensils
Tags
Ground Pork
250 g
Crispy Shallots
28 g
Black Sesame Seeds
1 tbsp
Coleslaw Cabbage Mix
170 g
Sesame Oil
1 tbsp
Jasmine Rice
0.75 cup
Ginger
30 g
Plum Sauce
4 tbsp
Hoisin Sauce
0.25 cup
Green Onion
2 unit
Rice Vinegar
1 tbsp
Garlic, cloves
2 unit
Oil
1.5 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
Sugar
0.25 tsp
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.
980
kcal
Calories
40
g
Fat
12
g
Saturated Fat
112
g
Carbohydrate
29
g
Sugar
4
g
Dietary Fiber
32
g
Protein
80
mg
Cholesterol
990
mg
Sodium
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