Lemongrass marinated pork with vegetable fried rice

20 MIN


Serving amount:
  • Sliced pork
  • 1 basmati rice sachet
  • 1 fish sauce sachet
  • 1 dark soy sachet
  • 1 Chinese broccoli
  • 1 tomato
  • 1 lemongrass stalk *
  • 1 long red chilli
  • 1 galangal piece *
  • 1 garlic clove
  • 1 brown onion
  • 1 spring onion bunch

This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.

Pantry staples: Cooking oil, brown sugar, salt

Allergens: Wheat, soy, onion, garlic, fish

Chef's note: Sambal is a popular condiment made mainly using chillies accompanied with ingredients such as garlic, ginger, sugar and shrimp paste. In Indonesia, there are over 200 varieties of sambal! You can also find varieties of sambal in Malaysian, Sri Lankan and Singaporean cooking. 

* Use half the chilli, lemongrass and galangal.

Given the success of our recipe cards, we have decided to change the style of videos to better complement them. Rather than Charlie cooking the entire recipes, he now focuses on the technical and traditional elements of the weekly cuisines. The videos are now shorter, sharper and more informative. Giving you kitchen hacks and skills to ignite your inner chef.


1. Prepare the ingredients

Wash all the vegetables. Finely chop the onion. Cut the Chinese broccoli into 10cm pieces. Cut the tomato into thin wedges. Cut the spring onion whites into 1cm pieces. Finely slice the spring onion greens on a sharp angle to create long thin strips. 

2. Make the sambal paste

Finely chop, blend or process the lemongrass, chilli, galangal and garlic into a fine paste.

3. Marinate the pork

Place half of the paste with the pork in a bowl and mix well to combine.

4. Cook the rice and Chinese broccoli

Bring a saucepan of water to the boil. Add the Chinese broccoli for 2 minutes then remove using a slotted spoon. Wash the rice with cold water. Add to the boiling water and cook for 8 minutes, stirring often. When cooked, strain the rice and spread it on a tray to cool down.

5. Cook the pork 

Heat a splash of oil in a frying pan over 

medium-high heat. Cook the pork, in batches, for 8 minutes or until browned. Return all the pork to the pan, add half of the fish sauce and 1 tablespoon of brown sugar. Cook, stirring, for 1 minute or until the pork is glazed. Remove the pork and clean the pan.

6. Make the sweet soy

Meanwhile, combine the dark soy with 2 tablespoons of brown sugar; mix well to combine.

7. Make the fried rice

Heat a splash of oil in the pan over medium heat. Add the remaining paste and cook, stirring, for 5 minutes. Add the onion and cook for 1 minute. Add the rice and spring onion whites and mix well. Increase the heat to high. Cook for 3 minutes without stirring to crisp the base of the rice slightly. Season the rice with remaining fish sauce and a little drizzle of the sweet soy. Stir gently to combine.

8. To serve

Divide the fried rice between the serving plates. Place the pork and Chinese broccoli beside the rice. Serve with the remaining sweet soy, tomato wedges and spring onion greens.