Wok pork with vegetables and wild rice

Name: Wok pork with vegetables and wild rice
Ingredients: 350-400 g pork leg; 15 ml fish sauce; 15 ml rice vinegar; 2 g five-spice blend; 2 tablespoons sunflower oil; 2 spring onions; 1 teaspoon green curry paste; 1/2 teaspoon hot red curry paste; 1 teaspoon shrimp paste; 2 medium carrots (300 g); 100 ml water; 150 g bamboo shoots; 1 tablespoon honey; 1 teaspoon dried tarragon; 1/8 teaspoon vanilla essence; 200 ml wild rice mixed with basmati rice; 400 ml water; 1 star anise; 2 cloves; 5 cloves; 1/4 teaspoon pink Himalayan salt

Meat - Wok pork with vegetables and wild rice by Luiza E. - Recipia

Wok pork with vegetables and wild rice means browned cubes cooked in a wok with carrot and bamboo shoots, served alongside rice simmered with star anise and cloves. The meat then cooks over a lower heat, while the rice stays separate, with soft, fragrant grains. I like to serve it with the rice on the side, not mixed into the wok. Prep: 20 minutes. Cook: 68 minutes. Rest: 10 minutes. Total time: 98 minutes. Serves: 2. Approximately 830 kcal and 45 g protein per serving.

Ingredients

350-400 g pork leg
15 ml fish sauce
15 ml rice vinegar
2 g five-spice blend
2 tablespoons sunflower oil
2 spring onions
1 teaspoon green curry paste
1/2 teaspoon hot red curry paste
1 teaspoon shrimp paste
2 medium carrots (300 g)
100 ml water
150 g bamboo shoots
1 tablespoon honey
1 teaspoon dried tarragon
1/8 teaspoon vanilla essence
200 ml wild rice mixed with basmati rice
400 ml water
1 star anise
2 cloves
5 cloves
1/4 teaspoon pink Himalayan salt

Preparation

1. Cut the pork leg into cubes of about 2 cm and mix with the fish sauce, rice vinegar and five-spice blend. Leave to marinate for 10 minutes. 2. Finely chop one spring onion and slice the other into rounds. Cut the carrots and bamboo shoots into thin sticks. 3. Put the rice in a small lidded saucepan with 400 ml water, the star anise, all 7 cloves and the salt. Simmer over low heat for 35 minutes, until the grains are soft and the water has been absorbed. 4. Heat the sunflower oil in a wok. Add the finely chopped spring onion, both curry pastes and the shrimp paste. Stir for 1 minute, until the pastes become fragrant. 5. Add the meat to the wok and brown for 4 minutes over high heat, turning the pieces. Add the carrots and 100 ml water, then cook over low heat for 25 minutes, until the meat is tender. 6. Add the bamboo shoots, honey, tarragon and vanilla essence. Cook for 3 more minutes, then add the sliced spring onion and turn off the heat. 7. Serve the meat and vegetables alongside the rice.

Notes

I serve it with green tea, with the rice on a separate plate. If you want to make several servings for the same meal, start cooking the rice before you begin working on the wok. Pork leg cut into larger pieces may need a few extra minutes over low heat. Drain canned bamboo shoots well; if they seem salty, rinse and pat them dry before adding. Shrimp paste and fish sauce vary in strength from one jar to another, so taste the dish before serving. If the wild rice is still firm after absorbing the water, pour in 50 ml hot water and cook for 8 more minutes. Store the meat and vegetables separately from the rice, in sealed containers in the fridge, for up to 3 days. When I make a larger batch, I cook the meat in two batches if the wok is too full, so the pieces brown instead of releasing too much liquid.