Vietnamese-Style Pork With Rice And Crunchy Salad
This Vietnamese-style pork dish has it all. You'll pair warm, sticky rice with a crunchy, colourful salad, chopped pork loin and a dressing packed with zingy ginger and lime. Delicious!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature
Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [300ml] [400ml] cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving
Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!
Peel and grate (don't chop!) your garlic
Peel (scrape the skin off with a teaspoon) and grate (don't chop!) your ginger
Combine your soy sauce, the juice of your lime[s], 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar, 2 tbsp [3 tbsp] [4 tbsp] olive oil, your chilli flakes (can't handle the heat? Go easy!), grated garlic and grated ginger in a bowl and give everything a good mix up – this is your Vietnamese-style marinade
Pat your pork loin steak[s] dry with kitchen paper
Trim the fat from the pork loin steak[s] and chop into bite-sized pieces
Top, tail and slice your radishes (as finely as you can)
Cut your cucumber in half lengthways, then slice finely
Peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons
Strip your mint from their stems and chop them roughly, discard the stems
Combine the sliced radishes, sliced cucumber and carrot ribbons in a bowl with half of the Vietnamese-style marinade and a pinch of salt and give it a good mix up – this is your crunchy salad
Add the remaining Vietnamese-style marinade and chopped pork to a bowl and mix until fully combined
Heat a large, wide-based pan (preferably non-stick) over a medium-high heat
Once hot, add the marinated pork along with any remaining Vietnamese-style marinade from the bowl and cook for 7-8 min or until cooked through (no pink meat!) – this is your Vietnamese-style pork
Serve the sticky rice topped with the Vietnamese-style pork and the crunchy salad to the side
Sprinkle over your toasted sesame seeds
Garnish with the chopped mint
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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