STEAMED MINCED PORK RICE
Minced pork is versatile, tasty and good value. I always have some marinated minced pork in the fridge or freezer, ready to be added to noodles or rice. This is a particularly good dish to make when you have that rare bit of time to yourself – curl up on the sofa with a glass or two of something and enjoy this warming bowl of rice – lucky you!
Serves 2
150g minced pork (not lean)
130g jasmine rice
160ml water
2 tbsp kecap manis (sweet soy sauce)
For the marinade
½ tbsp oyster sauce
drizzle of toasted sesame oil
10g of fresh root ginger, peeled and finely diced
½ tsp cornflour
¼ tsp caster sugar
Place the minced pork in a bowl, add the marinade ingredients, stir to combine, cover and leave to marinate for at least 30 minutes, ideally overnight.
Get 2 saucepans and 2 heat-proof rice bowls ready, making sure the bowls fit comfortably into the saucepans (and that the saucepans can still be covered by the lids once the bowls are inside), and that you can lift the bowls out easily.
Divide the rice evenly between the 2 bowls. Rinse the rice in the bowls twice (with fresh cold water each time), to get rid of excess starch. Divide the water between the 2 bowls of rice and place them in the saucepans.
Carefully pour boiling water into the saucepans until the water is halfway up the bowls. Cover the pans and leave to steam over a medium–high heat for 10 minutes.
Divide the marinated minced pork into 2 patties and place a patty on top of each bowl of rice. Cover and steam for another 10 minutes. Drizzle 1 tablespoon of kecap manis over each bowl and steam for a further 5 minutes.
Carefully lift the bowls out of the saucepans and dig in.
TIP: Try serving this with Egg Foo Yung with Choi Sum and Onions (here ) and a dollop of Shrimp Chilli Oil (here ).
