Stir-fried pork & rice

Stir-fried pork & rice

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4
Photographer
Patricia Niven

MRS: With its gorgeous mix of salty and sweet, this is one of those great recipes that takes no time to cook and gets devoured by the kids. It’s great served as it is, though if you want you could always top it with some sliced chillies, fresh herbs, crunchy toasted nuts or even a fried egg. The eggplant here can also be replaced with other stir-fried veg in season like zucchini, cabbage or green beans.

Ingredients

Quantity Ingredient
500g free-range minced pork
1 small eggplant, cut into 5mm dice
2 tablespoons, kecap manis
1 tablespoon, soy sauce
200g jasmine rice, rinsed in cold water
2 tablespoons extra-virgin olive oil
juice of 1/4 orange

Method

  1. Put the pork, eggplant, kecap manis and soy sauce in a bowl, and mix together with a fork. Cover with a plate, transfer to the fridge and leave to marinate for 2–3 hours (removing from the fridge 20 minutes prior to cooking to take the chill off).

    Add the rice and 375 ml water to a saucepan over a high heat, cover with a lid and bring to the boil. Once boiling, remove the lid and stir, then reduce the heat to a simmer and cook, covered, for 20 minutes. Remove from the heat and leave to sit, still covered, for 10 minutes.

    Heat the olive oil in a large frying pan or wok, add the marinated pork mixture and sauté for 10 minutes, using a wooden spoon to break up the minced pork into small pieces as you go, until the pork is cooked through and the eggplant is soft. Add the cooked rice and orange juice and toss everything together. Serve.

A NOTE ON CHILLI SAUCE FROM MATT ...

  • If you are a couple and one of you likes chilli and the other doesn’t it can become hard. I always omit chilli from foods and add it when serving, especially now we have kids. With most cuisines like Italian, Spanish and South American, Malaysian, Thai, Vietnamese and Chinese this works well, and our pantry and fridge are stocked with an array of easy-to-find chilli sauces from around the world for adding to the meal at the end like this. With Indian-style hot curries, where there is so much complexity in the spices used and in the slow cooking and braising, it is hard to omit the chilli. I now make these sorts of curries at home with hardly any spice so we can all enjoy them.
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