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Asian Recipes
Super Quick Asian Pork

Super Quick Asian Pork

with Shiitakes, Chinese Leaf and Fragrant Rice

15min Express
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3.5 / 4 Ratingout of 601 ratings
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Tonight’s fifteen-minute recipe is an explosion of fresh flavours and one that you’ll be coming back to time and time again. Pork mince is stir-fried with juicy shiitake mushrooms, fresh coriander, garlic, ginger and Chinese leaf (a member of the cabbage family), and coated in a glossy soy and ketjap manis sauce before being served on top of bowlfuls of steaming rice. Top with a sprinkling of chopped coriander and a good squeeze of lime and you’re good to go. Fast cooking never tasted so good.

Allergens:GlutenSoya
Preparation Time15 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 grams

Pork Mince

1 unit(s)

Lemongrass

150 grams

Basmati Rice

1 punnet(s)

Shiitake Mushrooms

½ unit(s)

Lime

1 bunch(es)

Coriander

1 bag(s)

Chinese Leaf

1 unit(s)

Garlic Clove

½ sachet

Ginger puree

1 sachet

Ketjap Manis

(ContainsGluten, Soya)

1 sachet

Soy Sauce

(ContainsGluten, Soya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2255 kJ
Energy (kcal)539 kcal
Fat13.0 g
of which saturates5.0 g
Carbohydrate71 g
of which sugars10.0 g
Protein33 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Plate
Instructionsarrow up iconarrow up icon
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Cook the Pork
Cook the Pork
1

a) Heat a splash of oil in a large frying pan over high heat and add the pork mince. b) Cook until browned, 5 mins, breaking up the pork with a spoon. c) Pour the boiling water into a large saucepan and place on high heat.

Cook the Rice
Cook the Rice
2

a) Bash the lemongrass with the bottom of a saucepan and add to the pan of boiling water with a pinch of salt. b) Stir in the rice, and boil until tender, 10 mins. c) When cooked drain in a sieve and remove the lemongrass..

Prep
Prep
3

a) Meanwhile, slice the shiitake mushrooms. b) Zest then chop the lime into wedges. c) Roughly chop the coriander (stalks and all). d) Peel and grate the garlic (or use a garlic press).

4

a) a) Add the mushrooms and Chinese leaf to the pork. b) Stir-fry until the Chinese leaf has softened, 3-4 mins. c) Add the garlic and easy ginger, cook for 1 minute more. d) IMPORTANT: The pork mince is cooked when it is no longer pink in the middle.

Finish Off!
Finish Off!
5

a) Stir the ketjap manis and soy sauce into the pork and bring to the boil. b) Remove from the heat and squeeze in some lime juice to taste. c) Stir through half the coriander. d) Mix the lime zest through the drained rice and season with salt to taste.

Serve
Serve
6

a) Share the rice between your plates. b) Serve the pork alongside. c) Finish with a sprinkling of the remaining coriander and a wedge of lime. ENJOY!