eCook Meal
Vietnamese Caramelised Pork Bowl
with jasmine rice, lemongrass & pineapple
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.
Serving guide
Choose your portion size.
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.
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 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 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.
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.
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!
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.
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.
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!
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.
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 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 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.
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.
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!
Jasmine Rice - 225ml
Baby Tomatoes - 300g
Rice Wine Vinegar - 100ml
Red Onions - 2
Fresh Ginger - 30g
Garlic Cloves - 3
Lemongrass - 2 sticks
Fresh Chillies - 2
Pork Mince - 450g
Fish Sauce - 45ml
Tinned Pineapple Rings - 5
Fresh Mint - 12g
Spring Onions - 3
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.
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 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 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.
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.
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!
Jasmine Rice - 300ml
Baby Tomatoes - 400g
Rice Wine Vinegar - 125ml
Red Onions - 2
Fresh Ginger - 40g
Garlic Cloves - 4
Lemongrass - 2 sticks
Fresh Chillies - 2
Pork Mince - 600g
Fish Sauce - 60ml
Tinned Pineapple Rings - 6
Fresh Mint - 15g
Spring Onions - 4
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R263.79
for 4 servings · R65.95 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemongrass - 2 sticksFresh Lemongrass 30 g R14.99 · whole pack (size can't be divided)R14.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fish Sauce needs 60 mlBlue Elephant Fish Sauce 200 ml 200 ml at R55.99 · 30% of packR16.80
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pork Mince needs 600 gPork Lean Mince 500 g 500 g at R81.99 · 1.20× packR98.39
-
Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Tinned Pineapple Rings
- Rice Wine Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Chilli, Fish, Fish Sauce, Fresh Mint, Garlic, Ginger, Jasmine Rice, Lemongrass, Pork Mince, Red Onion, Rice Wine Vinegar, Spring Onion, Tinned Pineapple Pieces
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. 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. 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! 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.
What should be prepared from my kitchen to make Vietnamese Caramelised Pork Bowl?
Baby Tomato, Chilli, Fish, Fish Sauce, Fresh Mint, Garlic, Ginger, Jasmine Rice, Lemongrass, Pork Mince, Red Onion, Rice Wine Vinegar, Spring Onion, Tinned Pineapple Pieces
How many calories does Vietnamese Caramelised Pork Bowl have?
758 calories
How much fat content does Vietnamese Caramelised Pork Bowl have?
grams