Pork Far East

Name: Pork Far East
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Pork belly (ready roasted from the day before or 500 g fresh); 500 g Carrots and Savoy cabbage; 1 can(s) (314 ml) Tangerines; 2 medium-sized onions; 200 g Long grain rice, salt; 4 TABLESPOONS Tomato Ketchup; 1 TABLESPOON Soy sauce; 1-2 TABLESPOONS Vinegar or; 1/2 TEASPOON Vinegar Essence; 1-2 TABLESPOONS oil, some chili powder; 1 TEASPOON Cornstarch; 7-10 Tbsp Sesame

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Pork belly (ready roasted from the day before or 500 g fresh)
500 g Carrots and Savoy cabbage
1 can(s) (314 ml) Tangerines
2 medium-sized onions
200 g Long grain rice, salt
4 TABLESPOONS Tomato Ketchup
1 TABLESPOON Soy sauce
1-2 TABLESPOONS Vinegar or
1/2 TEASPOON Vinegar Essence
1-2 TABLESPOONS oil, some chili powder
1 TEASPOON Cornstarch
7-10 Tbsp Sesame

Directions

1
Dice meat from the previous day. Clean, wash and cut the vegetables into strips. Drain the mandarins and collect the juice. Peel onions and cut into slices
2
Put rice in about 1/2 l boiling salted water, cover and let it swell for about 20 minutes
3
Mix tangerine juice, 1/4 l water, ketchup, soy sauce and vinegar. Heat oil in a wok or frying pan. Fry the meat in it until crispy, take it out. Fry the onions and vegetables briefly in the frying fat. Season with salt and chilli. Add the ketchup sauce and bring to the boil briefly. Stir starch and 1 tbsp. water until smooth. Stir into the sauce, bring to the boil
4
Heat the meat and mandarins in it. Season to taste again. Sprinkle with sesame seeds if necessary. Add rice