Vietnamese Caramelised Pork Bowl

It’s sweet, it’s salty, it’s beautifully caramelised and absolutely irresistible. Caramelised pork is served with mint, fresh tomato and charred pineapple rings.

Vietnamese Caramelised Pork Bowl

with jasmine rice, lemongrass & pineapple

4.9

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
Photo of Vietnamese Caramelised Pork Bowl
  1. FLUFFY JASMINE

    Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.

  2. IN A PICKLE

    Place the halved tomatoes and the Rice Wine Vinegar in a bowl. Toss until fully combined and set to pickle until serving.

  3. GLORIOUS GOLDEN MINCE

    Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add in the grated ginger, the grated garlic, the grated Lemongrass and the sliced chillies (to taste). Fry for 1-2 minutes, shifting constantly, until fragrant. Add the Pork-mince/" title="View all our recipes with Pork Mince at eCook">Pork Mince and cook for 2-4 minutes or until white all over, breaking it up as it cooks. Add a sweetener of choice and the Fish/" title="View all our recipes with Fish at eCook">Fish/fish-sauce/" title="View all our recipes with Fish Sauce at eCook">Fish Sauce. Stir to combine, then leave until the juices evaporate and the pork starts to caramelise. Then stir it and leave it again for about 30 seconds to caramelise it further. Repeat twice more or until caramelised to your preference.

  4. CHARRED GOODNESS

    Place a pan on a medium heat with a drizzle of oil. Once hot, char the pineapple rings for 2-3 minutes per side. Drain the vinegar from the tomatoes.

  5. FINISHING TOUCH!

    Serve the caramelised Pork over the fluffy Jasmine Rice. Serve the pickled tomato and charred pineapple on the side. Garnish with the sliced Spring Onions, any remaining chilli and sprinkle over the chopped mint!

  1. FLUFFY JASMINE

    Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.

  2. IN A PICKLE

    Place the halved tomatoes and the Rice Wine Vinegar in a bowl. Toss until fully combined and set to pickle until serving.

  3. GLORIOUS GOLDEN MINCE

    Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add in the grated ginger, the grated garlic, the grated Lemongrass and the sliced chillies (to taste). Fry for 1-2 minutes, shifting constantly, until fragrant. Add the Pork-mince/" title="View all our recipes with Pork Mince at eCook">Pork Mince and cook for 2-4 minutes or until white all over, breaking it up as it cooks. Add a sweetener of choice and the Fish/" title="View all our recipes with Fish at eCook">Fish/fish-sauce/" title="View all our recipes with Fish Sauce at eCook">Fish Sauce. Stir to combine, then leave until the juices evaporate and the pork starts to caramelise. Then stir it and leave it again for about 30 seconds to caramelise it further. Repeat twice more or until caramelised to your preference.

  4. CHARRED GOODNESS

    Place a pan on a medium heat with a drizzle of oil. Once hot, char the pineapple rings for 2-3 minutes per side. Drain the vinegar from the tomatoes.

  5. FINISHING TOUCH!

    Serve the caramelised Pork over the fluffy Jasmine Rice. Serve the pickled tomato and charred pineapple on the side. Garnish with the sliced Spring Onions, any remaining chilli and sprinkle over the chopped mint!

  1. FLUFFY JASMINE

    Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.

  2. IN A PICKLE

    Place the halved tomatoes and the Rice Wine Vinegar in a bowl. Toss until fully combined and set to pickle until serving.

  3. GLORIOUS GOLDEN MINCE

    Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-7 minutes until soft and translucent, shifting occasionally. Add in the grated ginger, the grated garlic, the grated Lemongrass and the sliced chillies (to taste). Fry for 1-2 minutes, shifting constantly, until fragrant. Add the Pork-mince/" title="View all our recipes with Pork Mince at eCook">Pork Mince and cook for 2-4 minutes or until white all over, breaking it up as it cooks. Add a sweetener of choice and the Fish/" title="View all our recipes with Fish at eCook">Fish/fish-sauce/" title="View all our recipes with Fish Sauce at eCook">Fish Sauce. Stir to combine, then leave until the juices evaporate and the pork starts to caramelise. Then stir it and leave it again for about 30 seconds to caramelise it further. Repeat twice more or until caramelised to your preference.

  4. CHARRED GOODNESS

    Place a pan on a medium heat with a drizzle of oil. Once hot, char the pineapple rings for 2-3 minutes per side. Drain the vinegar from the tomatoes.

  5. FINISHING TOUCH!

    Serve the caramelised Pork over the fluffy Jasmine Rice. Serve the pickled tomato and charred pineapple on the side. Garnish with the sliced Spring Onions, any remaining chilli and sprinkle over the chopped mint!

  1. FLUFFY JASMINE

    Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.

  2. IN A PICKLE

    Place the halved tomatoes and the Rice Wine Vinegar in a bowl. Toss until fully combined and set to pickle until serving.

  3. GLORIOUS GOLDEN MINCE

    Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 7-8 minutes until soft and translucent, shifting occasionally. Add in the grated ginger, the grated garlic, the grated Lemongrass and the sliced chillies (to taste). Fry for 1-2 minutes, shifting constantly, until fragrant. Add the Pork-mince/" title="View all our recipes with Pork Mince at eCook">Pork Mince and cook for 2-4 minutes or until white all over, breaking it up as it cooks. Add a sweetener of choice and the Fish/" title="View all our recipes with Fish at eCook">Fish/fish-sauce/" title="View all our recipes with Fish Sauce at eCook">Fish Sauce. Stir to combine, then leave until the juices evaporate and the pork starts to caramelise. Then stir it and leave it again for about 30 seconds to caramelise it further. Repeat twice more or until caramelised to your preference.

  4. CHARRED GOODNESS

    Place a pan on a medium heat with a drizzle of oil. Once hot, char the pineapple rings for 2-3 minutes per side. Drain the vinegar from the tomatoes.

  5. FINISHING TOUCH!

    Serve the caramelised Pork over the fluffy Jasmine Rice. Serve the pickled tomato and charred pineapple on the side. Garnish with the sliced Spring Onions, any remaining chilli and sprinkle over the chopped mint!

Frequently Asked Questions

What is the preparation time for Vietnamese Caramelised Pork Bowl?

The preparation time for Vietnamese Caramelised Pork Bowl with jasmine rice, lemongrass & pineapple is between 20 and 35 minutes.

What is the total time required to make Vietnamese Caramelised Pork Bowl with jasmine rice, lemongrass & pineapple?

The total time required to make Vietnamese Caramelised Pork Bowl with jasmine rice, lemongrass & pineapple is between 30 and 45 minutes.

How many servings does Vietnamese Caramelised Pork Bowl provide?

4 servings

What are the main ingredients in Vietnamese Caramelised Pork Bowl?

Baby Tomatoes, Fish, Fish Sauce, Fresh Chilli, Fresh Chillies, Fresh Ginger, Fresh Mint, Garlic Clove, Garlic Cloves, Jasmine Rice, Lemongrass, Pork Mince, Red Onion, Red Onions, Rice Wine Vinegar, Spring Onion, Spring Onions, Tinned Pineapple Rings

What is the nutritional information of Vietnamese Caramelised Pork Bowl?

Calories: 758, Carbs: 77 grams, Fat: grams, Protein: 33.1 grams, Sugar: 15.6 grams, Salt: 1459 grams

How do I prepare Vietnamese Caramelised Pork Bowl?

FLUFFY JASMINE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. IN A PICKLE: Place the halved tomatoes and the rice wine vinegar in a bowl. Toss until fully combined and set to pickle until serving. GLORIOUS GOLDEN MINCE: Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add in the grated ginger, the grated garlic, the grated lemongrass and the sliced chillies (to taste). Fry for 1-2 minutes, shifting constantly, until fragrant. Add the pork mince and cook for 2-4 minutes or until white all over, breaking it up as it cooks. Add a sweetener of choice and the fish sauce. Stir to combine, then leave until the juices evaporate and the pork starts to caramelise. Then stir it and leave it again for about 30 seconds to caramelise it further. Repeat twice more or until caramelised to your preference. FINISHING TOUCH!: Serve the caramelised pork over the fluffy jasmine rice. Serve the pickled tomato and charred pineapple on the side. Garnish with the sliced spring onions, any remaining chilli and sprinkle over the chopped mint! CHARRED GOODNESS: Place a pan on a medium heat with a drizzle of oil. Once hot, char the pineapple rings for 2-3 minutes per side. Drain the vinegar from the tomatoes.

What should be prepared from my kitchen to make Vietnamese Caramelised Pork Bowl?

Baby Tomatoes, Fish, Fish Sauce, Fresh Chilli, Fresh Chillies, Fresh Ginger, Fresh Mint, Garlic Clove, Garlic Cloves, Jasmine Rice, Lemongrass, Pork Mince, Red Onion, Red Onions, Rice Wine Vinegar, Spring Onion, Spring Onions, Tinned Pineapple Rings

How many calories does Vietnamese Caramelised Pork Bowl have?

758 calories

How much fat content does Vietnamese Caramelised Pork Bowl have?

grams

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Fresh Mint 80 G

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Small Red Onions 500 G

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Fresh Mint 20 G

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Mild Spring Onions 100 G

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