Thai Style Pork Rice Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Thai Style Pork Rice Bowl

Thai Style Pork Rice Bowl

with Chinese Leaf, Coriander and Rice

A customer favourite, this Thai Style Pork Rice Bowl is a tried-and-tested recipe that always wins with a crowd.

Tags:
Under 650 calories
Allergens:
Soya
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

1

Echalion Shallot

2

Garlic Clove

½

Red Chilli

2

Spring Onion

240

Pork Mince

120

Chopped Chinese Leaf

50

Ketjap Manis

(Contains Soya)

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

1

Coriander

Not included in your delivery

300

Water for the Rice

sideBannerName

Nutritional information

Energy (kcal)718 kcal
Energy (kJ)3006 kJ
Fat28 g
of which saturates10.3 g
Carbohydrate84.8 g
of which sugars20.3 g
Protein34.6 g
Salt4.57 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Garlic Press
Grater
Grill Pan

Instructions

Cook the Rice
1

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Prep Time
2

Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Halve the red chilli lengthways, deseed and finely chop.
Trim and thinly slice the spring onion.

Stir-Fry the Mince
3

Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the pork mince and stir-fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Add the Veg
4

Add the shallot, garlic, spring onion and as much chilli as you'd like (add less if you don't like heat) to the pork and cook for 1 min.
Add the Chinese leaf and stir-fry until softened, 3-4 mins.

Sauce Things Up
5

Once the veg has softened, add the ketjap manis and soy sauce to the pan.
Stir everything together until piping hot, then remove from the heat. Add a splash of water if you feel it needs it.

Finish and Serve
6

Roughly chop the coriander (stalks and all). Mix two thirds of the coriander into the pork.
Fluff up the rice with a fork and share between your bowls. Top with the pork stir-fry and sprinkle over the remaining coriander. Enjoy!