Vietnamese Pork and Jasmine Rice

Ingredients

• Luncheon meat, pork and chicken, minced, canned, includes Spam Lite

  100g

• Jasmine Rice

  Compliments

  50g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Rapeseed Oil

  3g

• Garlic

  Raw

  1 clove or 3g

• Ginger root

  Raw

  1g

• Daikon

  Freshdirect

  20g

• Carrots

  Raw

  20g

• Onions

  Raw

  ½ small or 35g

• Red Chili

  ½ Pepper or 23g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ small or 3g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Cornstarch

  1 tbsp or 8g

• Brown sugar

  1 tbsp or 9g

• White Vinegar

  Distlled - H.J. Heinz Company

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Fish sauce

  Ready-to-serve

  ½ tbsp or 9g

• Sweet Soy Sauce

  7g

• Sesame seeds

  Seeds, whole, dried

  1g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. To make the Asian slaw, peel the carrot and daikon. Place a bowl on weighing scales then shred into matchsticks until you have 20g of carrot and 20g of daikon. Add 1 tbsp. white vinegar, 1 tbsp. warm water, 1 tbsp. of white sugar and a pinch of salt. Leave to sit for at least 20 minutes.
2. Rinse the rice in cold water until the water runs clear and drain, repeat if necessary. Add two parts water to one part rice in a saucepan, add a pinch of salt and bring to a boil covered. When most of the water has evaporated and the top of the rice is visible, turn the heat down to low and leave to cook covered for 10 minutes before turning the heat off, leaving to sit for another 10 minutes.
3. For the pork, finely chop the onion, garlic, and ginger, and then slice the chilli and spring onion, set aside. Bring a non-stick pan to medium-high heat and add the oil, onion, ginger and garlic, cooking for 1-2 minutes until the onions have softened but not browned.
4. Add the pork mince and cook for 2 minutes, then stir in the brown sugar. Cook untouched for 2-3 minutes until the bottom has caramelised then stir and repeat until all the meat has caramelised. Next stir in the fish sauce and dark sweet soy sauce.
5. Combine the cornstarch with 2 tbsps. cold water in a small bowl and then add to the mince. Add in the spring onion, chilli, and coriander stirring to combine, salt and pepper to taste.
6. Fry an egg in a small non-stick pan to your liking. Plate the pork, rice and Asian slaw, top with the egg, then slice and add the cucumber. Finish with sesame seeds and serve.

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