Obsidian/03.03 Food & Wine/Chinese Caramelised Pork Bowl.md

ServingSize	cssclass	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
2	recipeTable	Wok Easy	2021-09-21	Recipe	NonRoot	51.514678599999996 -0.18378583926867909	Yes	IsFavourite Rating False 4	Courses Categories Collections Source PreparationTime CookingTime OServingSize Main Dish Fried Rice Asian https://www.hellofresh.co.nz/recipes/chinese-style-pork-bowl-5d260a7cf7d286000a3ed738 30 2	1 drizzle olive oil 3 clove(s) garlic 20 g butter 1 packet jasmine rice 1.25 cup water (for the rice) 0.25 tsp salt 1 knob ginger 1 bunch carrot 1 bunch mint 1 whole cucumber 1 packet pork mince 0.5 sachet sesame seeds 2 tsp rice wine vinegar 1 bag shredded cabbage mix 2 tsp honey 1 packet Sichuan garlic paste 1 tbs soy sauce 1 tbs water (for the sauce) 2 whole eggs 1 packet crushed peanuts

Parent:: @@Recipes, @Main dishes

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Chinese Caramelised Pork Bowl

 

style: number

 

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Practical Informations

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Ingredients

 

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Instructions

 

1. Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.

title: TIP
The rice will finish cooking in its own steam so don't peek!

 

2. While the rice is cooking, grate the ginger (unpeeled). Grate the carrot (unpeeled). Pick and roughly chop the mint leaves. Thinly slice the cucumber. In a small bowl, combine the sesame seeds (see ingredients), Sichuan garlic paste, honey, soy sauce, water (for the sauce) and 1/2 the rice wine vinegar. Set aside.

 

3. In a medium bowl, combine the pork mince, ginger and remaining garlic. Set aside.

 

4. In a large bowl, combine the remaining rice wine vinegar and a generous drizzle of olive oil. Season with salt and pepper. Add the carrot, shredded cabbage mix and mint (reserving a pinch for garnish). Toss to combine and set aside.

 

5. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the pork mince mixture and cook, breaking up with a spoon, until browned, 3-4 minutes. Reduce the heat to low, then add the Sichuan mixture. Season with pepper and stir until well coated, 1 minute. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil (if needed). Crack the eggs into the pan and cook until the egg whites are cooked and the yolks are just firm, 2-3 minutes.

 

6. Divide the garlic rice between bowls. Top with the Chinese caramelised pork, rainbow slaw, cucumber and fried egg. Garnish with the crushed peanuts and reserved mint.