Pork fried rice
When pork and rice are this good - you hope there are leftovers for a midnight snack!
|250 ml||long grain rice|
|500 g||pork rashers — cubed, rinds removed|
|1||large onion — chopped|
|3||garlic cloves — minced|
|2||fresh chillies — sliced|
|30 ml||soy sauce|
|15 ml||za'atar spice|
|100 ml||vegetable stock|
|200 ml||BBQ sauce|
|sesame seeds — optional, ro garnish|
|spring onion — chopped, to garnish|
Cook the rice according to the package instructions and set aside until needed.
In another pan and on high heat, sauté onion, chilli and garlic until soft.
Reduce the stove heat to medium and add the pork to the sautéeing veggies. After about 3 minutes, add soy sauce, za’atar and the vegetable stock.
Add BBQ sauce to the cooking pork, reduce the heat to low and simmer until cooked.
Add your pork to the cooked rice and mix well. Save a little pork for spooning over the rice.
Dish up your rice in a bowl and spoon over some of the leftover pork.
Sprinkle sesame seeds and chopped spring onions over your rice (optional).
Reprinted with permission from Nada Hermanus. For more recipes, follow on Instagram.