Pork cutlets with rice

Name: Pork cutlets with rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp Salt; 400 g Leeks (leek); 500 g large carrots; 250 g Bean sprouts; 300 g Pork escalope (in slices); 3-4 Tbsp Peanut oil; 300 ml Asiafond; 7-10 Tbsp Szechuan Pepper; 100 ml sweet-sour Asian sauce; 7-10 Tbsp Mint

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp Salt
400 g Leeks (leek)
500 g large carrots
250 g Bean sprouts
300 g Pork escalope (in slices)
3-4 Tbsp Peanut oil
300 ml Asiafond
7-10 Tbsp Szechuan Pepper
100 ml sweet-sour Asian sauce
7-10 Tbsp Mint

Directions

1
Put rice in boiling salted water. Let it simmer at medium heat for about 20 minutes. In the meantime, clean and wash the leek and cut into very thin rings. Peel and wash the carrots. First cut into slanted slices, then into strips.
2
Wash the sprouts, drain well. Wash meat, dab dry, cut into fine slices. Steam leek and carrots in 2 tablespoons of hot peanut oil for about 5 minutes. Deglaze with 200 ml stock, simmer for 3 minutes. Fold in sprouts, salt a little. Heat the remaining oil in a pan. Fry the meat for 2 minutes over a high heat, turning it over. Season with salt and Szechuan pepper. Deglaze with remaining stock and asia sauce. Mix with the vegetables.
3
Heat the remaining oil in a pan. Fry the meat for 2 minutes over a high heat, turning it over. Season with salt and Szechuan pepper. Deglaze with remaining stock and asia sauce. Mix with the vegetables. Arrange on the rice in portions. Serve garnished with mint