Pork roasted twice with puffed rice

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut lengthwise several times about 2/3 deep. Cook in boiling salt water (approx. 90 °C) for approx. 5 minutes. For the marinade, mix Hoi Sin sauce, soy sauce and rice wine. Season with salt and sugar. Take the meat out of the water, drain it, put it into the marinade and let it stand for about 30 minutes

2. 2

   Heat 1 tablespoon of oil in a pan and fry the wild rice for approx. 8 minutes, stirring constantly (the rice pops open)

3. 3

   Clean broccoli, cut into florets from the stalk, wash and slice. Onions clean, wash and cut diagonally into rings. Prepare basmati rice in boiling salted water according to package instructions

4. 4

   Heat 2 tablespoons of oil in a frying pan. Remove the meat from the marinade, removing any excess marinade. Fry the meat in the hot oil for about 3 minutes on each side. Remove meat and keep warm. Stew broccoli in the frying fat for about 2 minutes. Add the rest of the marinade and season to taste with salt and pepper. Fold in spring onions and sauté briefly

5. 5

   In the meantime, heat 2 tablespoons of oil in a frying pan and fry the basmati rice for about 4 minutes. Cut the meat into thin strips. Arrange vegetables and meat on rice in bowls. Sprinkle with popped wild rice

Nutrition Facts

KCAL
730 kcal

CARBS
72 g

FATS
34 g

PROTEINS
36 g