Thai Style Pork Rice Bowl

Name: Thai Style Pork Rice Bowl with Green Beans, Coriander and Rice
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 150 Basmati Rice; 1 Echalion Shallot; 2 Garlic Clove**; ½ Red Chilli; 2 Spring Onion; 150 Green Beans; 240 British Pork Mince; 50 Ketjap Manis; 25 Soy Sauce; 1 Coriander; 300 Water for the Rice

with Green Beans, Coriander and Rice

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In its home country, this tasty Thai dish is known as Moo Pad Krapow. We can't help thinking that 'krapow' sounds like one of the captions from a 1960's Batman fight, but it's actually the name for a particularly lovely herb: Thai basil. It's fragrant, sweet and spicy with a slight aniseed flavour and really brings this stir-fry alive. Holy basil, Batman! It's dinner-dinner-dinner-dinner time!

Allergens:

Soya

•Cereals containing gluten

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.

Total35 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

Echalion Shallot

Garlic Clove**

Red Chilli

Spring Onion

150

Green Beans

240

British Pork Mince

Ketjap Manis

(Contains: Soya)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

Coriander

Not included in your delivery

300

Water for the Rice

Nutritional information

Energy (kcal)732 kcal

Energy (kJ)3063 kJ

Fat28.3 g

of which saturates10.3 g

Carbohydrate85.9 g

of which sugars21.3 g

Protein35.5 g

Salt4.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Measuring Cups

•Chopping Board

•Garlic Press

•Knife

•Plate

•Spoon

•Grill Pan

•Bowl

Instructions

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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, deseed 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. IMPORTANT: The mince is cooked when no longer pink in the middle. Wash your hands after handling raw meat.

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!' Enjoy!