Hoisin pork bowl

  • TM31
  • TM5
  • TM6
  • Difficulty Easy
  • Active time 30 minutes
  • Total time 30 minutes
  • Servings 4 portions
  • 50 g roasted salted peanuts
  • 20 g fresh ginger, peeled and cut into thin slices (2 mm)
  • 100 g hoisin sauce
  • 1300 g water
  • 200 g jasmine rice
  • 1 ½ tsp salt, plus extra to season
  • 200 g broccoli, broken into small florets
  • olive oil, for frying
  • 500 g pork mince
  • 1 - 2 tsp sambal oelek
  • ¼ Chinese cabbage (wombok) (approx. 100 g), cut into thin strips (5 mm)
  • 1 carrot (approx 150 g), cut into julienne slices (2 mm)
  • cucumber (approx. 200 g), cut into cubes (1 cm)
  • 4 sprigs fresh coriander, leaves only, finely chopped
  • 4 sprigs fresh mint, leaves only, finely chopped


    1. Place peanuts and ginger into mixing bowl and chop 2 sec/speed 8. Transfer into a small bowl and set aside.
    2. Place a bowl onto mixing bowl lid and weigh hoisin sauce and 100 g of the water into it. Add 2 teaspoons of the peanut-ginger mixture, stir well to combine and set aside.
    3. Place simmering basket onto mixing bowl lid and weigh rice into it. Rinse rice until water runs clear. Place water and 1 teaspoon of the salt into mixing bowl, then insert simmering basket with rice. Place Varoma dish into position, weigh broccoli into it and season with salt. Secure Varoma lid and steam 15 min/Varoma/speed 2 (see Tips).
    4. Place a non-stick frying pan over medium heat and add oil. Add pork mince, sambal oelek and remaining ½ teaspoon salt and cook, stirring occasionally, for 10 minutes. Add 1 tablespoon of the reserved hoisin mixture and cook, stirring occasionally, for a further 5 minutes or until golden. Transfer into a thermal serving bowl or other large bowl and cover to keep warm.
    5. Set Varoma aside. Remove simmering basket with aid of spatula and divide cooked rice and broccoli between 4 serving bowls. Add cabbage, carrot, cucumber and fried mince, then garnish with coriander, mint and remaining ginger-peanut mixture. Serve with reserved hoisin sauce.

    Tips & Tricks

    • To save time, you can fry the pork mince while the rice and broccoli are steaming.

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