with Shiitake Mushrooms, Chinese Leaf and Fragrant Rice
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Allergens
Tags
British Pork Mince
240
Lemongrass
1
Basmati Rice
150
Shiitake Mushrooms
50
Lime
0.5
Coriander
1
Garlic Clove
1
Chopped Chinese Leaf
120
Ginger Puree
0.5
Ketjap Manis
25
Soy Sauce
25
a) Fill and boil your kettle. b) Heat a splash of oil over high heat and add the pork mince. c) Cook until browned, 5 mins, breaking up with a spoon. d) Fill a saucepan with boiling water to cook the rice and place on high heat.
a) Bash the lemongrass with the bottom of a saucepan and add to the water with 1/4 tsp of salt. b) Stir in the rice, and boil until tender, 12 mins. c) When cooked, drain in a sieve.
a) Meanwhile, slice the shiitake mushrooms. b) Zest then chop the lime into wedges. c) Roughly chop the coriander (stalks and all). d) Peel and grate the garlic (or use a garlic press).
a) Add the mushrooms and Chinese leaf to the pork. b) Stir-fry until the Chinese leaf has softened, 3-4 mins. c) Add the garlic and ginger puree, cook for 1 minute.
a) Stir the Ketjap Manis and soy sauce into the pork and bring to the boil. b) Remove from the heat and squeeze in some lime juice to taste. c) Stir through half the coriander. d) Remove the lemongrass from the drained rice, pop it back in the pan, then mix through the lime zest.
a) Share the rice between your plates. b) Serve the pork alongside. c) Finish with a sprinkle of the remaining coriander and a wedge of lime for squeezing over. Enjoy!
657
kcal
Energy (kcal)
2749
kJ
Energy (kJ)
27
g
Fat
10
g
of which saturates
72
g
Carbohydrate
10
g
of which sugars
31
g
Protein
1.62
g
Salt
