- 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
* Use half the chilli, lemongrass and galangal.
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.