STIR-FRIED PORK AND RICE
With its gorgeous mix of salty and sweet, this is one of those great recipes that takes no time to cook and gets devoured by the family. It’s great served as it is, though if you want you could always top it with some sliced chillies, fresh herbs, crunchy toasted nuts or even a fried egg. The eggplant here can also be replaced with other stir-fried vege in season like zucchini, cabbage or green beans.
500 g free-range minced pork
1 small eggplant, cut into 5 mm dice
2 tablespoons kecap manis
1 tablespoon soy sauce
200 g (1 cup) jasmine rice, rinsed in cold water
2 tablespoons extra-virgin olive oil
juice of 1/4 orange
Put the pork, eggplant, kecap manis and soy sauce in a bowl, and mix together with a fork. Cover with a plate, transfer to the fridge and leave to marinate for 2–3 hours (removing from the fridge 20 minutes prior to cooking to take the chill off).
Add the rice and 500 ml (2 cups) water to a saucepan over a high heat, cover with a lid and bring to the boil. Once boiling, remove the lid and stir, then reduce the heat to a very low simmer and cook, covered, for 10 minutes. Remove from the heat and leave to sit, still covered, for 10 minutes.
Heat the olive oil in a large frying pan or wok, add the marinated pork mixture and sauté for 10 minutes, using a wooden spoon to break up the minced pork into small pieces as you go, until the pork is cooked through and the eggplant is soft. Add the cooked rice and orange juice and toss everything together. Serve.
Sharlee is a creative director of food events, founder of Fully Booked Women and co-author of the cookbook Mr & Mrs Wilkinson's How it is at Home. You can follow Sharlee and her adventures in food on Instagram @sharleegibb
This recipe is an extract from the book published by Hardie Grant, photography by Patricia Niven and styling by Caroline Velik.