Caramelized pork with quick-pickled carrot and cucumber over rice

$3.22/servingat the cheapest of your stores this week · 11 ingredients on sale

Ingredients

• ground pork450 g
• jasmine rice1 cup
• carrot1 ea
• cucumberhalf a cucumber
• rice vinegar3 tbsp
• white sugar4 tsp
• fish sauce4 tsp
• garlic2 cloves
• mayonnaise3 tbsp
• sriracha2 tsp
• cilantroa handful

Method

1Rice on

• •Rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Quick pickles

• •Meanwhile, cut the carrot into matchsticks and thinly slice half of the cucumber.
• •Stir the rice vinegar with half of the sugar and a pinch of salt until dissolved.
• •Toss the vegetables through and set aside to pickle.

3Caramelize the pork

• •Heat 1 tbsp oil in a large pan over medium-high heat.
• •Add the ground pork and cook 5 to 6 minutes, breaking it up, until browned.
• •Add the minced garlic and cook 30 seconds.
• •Stir in the fish sauce and the remaining sugar and cook 2 minutes until the pork glazes and caramelizes at the edges.

4Sriracha mayo

• •Stir the mayonnaise and sriracha together.

5Build the bowls

• •Divide the rice between two bowls.
• •Top with the caramelized pork and drained pickles.
• •Drizzle with the sriracha mayo and garnish with the cilantro.