Cơm Tấm Inspired Sweet Spiced Pork and Jasmine Rice
with Tenderstem® Broccoli, Pickled Carrot Ribbons and Cucumber
- Wheat
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Celery
A classic Vietnamese dish, cơm tấm refers to "broken rice", a side dish made with the byproduct of rice production - tiny, broken grains. It's become a whole main dish, served with meat, pickled vegetables and a sweet and sour sauce. We're using pork for its tenderness.
Ingredients
150 grams
Jasmine Rice
2 unit(s)
British Pork Loin Steaks
1 sachet(s)
Chinese Five Spice
½ unit(s)
Cucumber
(May contain traces of: Celery)
1 unit(s)
Carrot
22.5 milliliter(s)
Rice Vinegar
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
½ unit(s)
Red Chilli
80 grams
Tenderstem® Broccoli
15 grams
Ginger, Garlic & Lemongrass Puree
20 grams
Ketjap Manis
(Contains: Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Pickle
1 tbsp
Honey
50 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).
Add the pork steaks to a medium bowl. Sprinkle over the Chinese Five Spice, drizzle over some oil and season with salt and pepper. Toss to coat and set the spiced pork aside for now. IMPORTANT: Wash your hands and equipment after handling raw meat.
Meanwhile, trim the cucumber and thinly slice into ½cm thick rounds.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a medium bowl, combine the rice vinegar, half the soy sauce and sugar for the pickle (see pantry for amount).
Add the carrot and cucumber and toss to coat in the dressing. Set aside for now.
Next, halve any thick broccoli stems lengthways.
Halve the chilli lengthways, deseed, then thinly slice (see ingredients for amount).
Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once the oil is hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.
Once cooked, remove the pork to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.
Return the pan to medium heat and add the ginger, garlic & lemongrass puree, ketjap, remaining soy, honey and water for the sauce (see pantry for both amounts). Simmer for 2-3 mins.
When everything's ready, slice the pork withways into 1cm thick slices.
Share the rice between your serving bowls.
Top with the sliced steak, roasted broccoli and pickled carrot and cucumber.
Finish by spooning the sauce over the pork and rice and spinkling over the sliced chilli (add less if you'd prefer things milder).
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