Thai Style Pork Rice Bowl
with Green Beans, Coriander and Rice
Fresh, flavourful and easy to prep, this Thai Style Pork Rice Bowl is the ultimate quick-fix recipe. We’ve added ketjap manis to the mix to give the sauce a delicious depth of flavour. Originating in Indonesia, ketjap manis is a condiment similar to soy sauce but sweeter, with a thick, syrupy texture. Sometimes referred to as Indonesian ketchup, your new favourite addition? We think so...
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Echalion Shallot
150
Green Beans
150
Basmati Rice
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
2
Garlic Clove
½
Red Chilli
2
Spring Onion
240
British Pork Mince
50
Ketjap Manis
(Contains Soya)
1
Coriander
Not included in your delivery
300
Water for the Rice
Nutritional information
Instructions
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Halve the red chilli lengthways, de-seed and finely chop. Trim the spring onion and thinly slice. Trim the green beans then chop into thirds.
Heat a splash of oil in a frying pan on high heat. Once hot, add the green beans and stir-fry until tender, about 5-6 mins. When cooked, transfer to a plate.
Keep the pan on high heat and add another splash of oil if the pan is dry. Add the pork mince and stir-fry until browned, 6-8 mins, breaking it up with a wooden spoon as it cooks. When the pork is cooked, drain off any excess oil, add the shallot, garlic, spring onion and as much chilli as you dare. Cook until the veggies are softened, another 2-3 mins.
Return the green beans to the pan. Add the ketjap manis and soy sauce and stir everything together. Tip: If the mixture is a little dry, add a splash of water.
Remove the pan from the heat. Roughly chop the coriander (stalks and all). Mix into the pork. Fluff up the rice with a fork and share between your bowls. Top with the pork stir-fry and get stuck in. Super tasty! Or, as they say in Thailand, Aloy mak!
