CO­CONUT RICE WITH PORK AND GIN­GER AND PEANUT SAUCE

DRUM - - Food -

SERVES 8 PREPA­RA­TION: 15 MIN COOK­ING: 35 MIN

RICE 375ml (1½c) jas­mine rice 1 can (400ml) co­conut milk 1 gar­lic clove, crushed 5 ml (1t) salt 375ml (1½c) wa­ter SALAD 10 ml (2t) but­ter 5 ml (1t) sesame oil 500-800 g pork fil­let, cut into small cubes salt and pep­per 2 red pep­pers, finely chopped 1 red cab­bage, shred­ded 375ml (1½c) finely grated car­rot hand­ful of fresh co­rian­der, chopped 3-4 spring onions, thinly sliced SAUCE 80ml (⅓c) peanut but­ter 30ml (2T) honey 15ml (1T) finely grated fresh gin­ger 30ml (2T) rice vine­gar 5ml (1t) sesame oil 60-80ml (¼- ⅓ c) wa­ter TO SERVE 45ml (3T) sesame seeds, toasted lime slices 1 RICE Rinse the rice un­til the wa­ter runs clear. In a medium pot, com­bine the rice, co­conut milk, gar­lic, salt and wa­ter. Cover and bring to the boil. Once the liq­uid reaches a rolling boil, re­duce the heat and sim­mer for 12-15 min­utes. Turn off the heat and leave to stand, with the lid on, for 10 min­utes. 2 SALAD Heat the but­ter and oil in a pan. Sea­son the pork cubes with salt and pep­per and fry in batches un­til done and browned. Set aside. In a large serv­ing bowl, toss the veg­eta­bles and pork. 3 SAUCE In a small mi­crowave­able bowl, com­bine the peanut but­ter and honey. Mi­crowave for 15 sec­onds or un­til the peanut but­ter thins. Stir well. Add the gin­ger, rice vine­gar and ­sesame oil. Stir again. Di­lute with wa­ter to the con­sis­tency of your lik­ing. 4 TO SERVE Fluff up the rice, add the pork mix­ture and sesame seeds and toss. Serve with the sauce and lime slices.

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