SPICED PORK WITH SESAME SEED RICE
1 tbs peanut oil
4cm-piece fresh ginger, peeled, cut into matchsticks
2 garlic cloves, finely chopped
1 small fresh red chilli, thinly sliced
2 brown onions, halved, cut into thick wedges
700g pork rashers, cut into 3cm pieces
80ml (1/3 cup) kecap manis
60ml (1/4 cup) soy sauce
3 whole star anise
1 tbs brown sugar
2 teaspoons Chinese five spice
1 lemon, halved, juiced, halves reserved
Steamed Asian greens, to serve
600g (3 cups) White Long Grain Rice
1 tbs sesame seeds
1 tbs sesame oil
- Heat a wok over high heat. Add the oil and heat until just smoking. Stir-fry the ginger, garlic and chilli for 5-10 seconds or until aromatic. Add the onion and stir-fry for 1 minute or until soft.
- Add the pork and stir-fry for 4-5 minutes or until browned.
- Add the kecap manis, soy sauce, star anise, brown sugar and Chinese five spice. Stir-fry for 1 minute. Add the lemon juice, lemon halves and water. Simmer for 25 minutes or until the pork is tender.
- Remove and discard the lemon halves. Transfer the pork to a plate.Cover with foil to keep warm. Bring the soy sauce mixture to the boil and simmer for 15-20 minutes or until the sauce thickens slightly. Return the pork to the wok and stir over medium heat until heated through.
- Meanwhile, to make the sesame rice, cook the rice following packet directions, adding sesame seeds and sesame oil at the start of cooking.
- Divide the rice, Asian greens and pork among serving dishes. Drizzle over the sauce.