This is such a simple, nourishing and delicious recipe perfect for a quick mid week dinner.
Pork is such a great meat packed full of natural umami ‘delicious’ flavour and nutrition. It is also a great source of protein, low in salt and when using the 5% lean pork it is perfect for every family member. Oohh and its full of essential B group Vitamins and selenium. Great for mood and immune system. Remember always try to choose free range or pork stamped with with Bord Bia quality assurance mark.
When combined with the Asian aromatic’s of ginger, chilli and garlic this pork recipe is just divine.
The flavours are mild enough that children can really enjoy the background flavours of Asian food.
With fun & deliciousness,
What You'll Need
4 tbsp oil / spray oil
400g free range pork mince
1 tbsp corn flour
3 cloves garlic
1/2 or 1 red chilli or 2 tbsp sweet chilli sauce
2 spring onions
Fresh ginger ( 25g )
Handful basil ( thai basil )
4 tbsp oyster sauce
2 tbsp fish sauce
2 tbsp soy sauce
1/2 tsp Chinese 5 spice
1 tsp brown sugar
1/2 chicken stock cube
2 cups basmati rice
Optional : Squeeze fresh lime juice and Sriracha
Saucepan and lid
How to Do It
- 1Prepare your mise en place:
Boil the rice.
Peel and dice the garlic, spring onions, ginger and chilli.
Sprinkle the corn flour over the the minced pork.
Combine all the ingredients for the sauce.
- 2Heat the oil in the wok. When sizzling add in the pork and all the aromatics ( spring onion, garlic, ginger & chilli ).
Wok fry on a high heat for 5 mins until some little piece begin to caramelise and crisp up.
- 3Pour in the sauce and sizzle for another 3/4mins.
Tear up the basil and add in.
Remove from the heat and allow to sit until the eggs are fried.
- 4To fry the eggs heat the oil in the frying pan and cook until hot and crispy on the bottom and soft and runny on top.
- 5Drain the rice.
To serve spoon the rice on the end of the bowl, serve the crispy pork on top and then place the fried egg on top.
To garnish, to with some basil and a squeeze of fresh lime .