Puffed game rice with twice roasted pork

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut lengthwise several times to about 2/3. Bring salted water to the boil and place the meat inside. Let it simmer for about 5 minutes just below boiling point. For the marinade, mix hoisin sauce, soy sauce and rice wine.

2. 2

   Season with salt and sugar. Drain the meat and place it in the marinade so that it is covered all around. Leave to marinate for approx. 30 minutes.

3. 3

   In the meantime, clean and wash the broccoli, divide into florets and then cut into slices. Clean and wash spring onions and cut them diagonally into rings.

4. 4

   Cook the basmati rice in a good 400 ml of boiling salted water according to the instructions on the packet. For the puffed rice, heat 1 tbsp. oil in a frying pan. Stir-fry the wild rice in this oil over medium to high heat for about 8 minutes, stirring constantly, until the rice pops open.

5. 5

   Then take it out immediately.

6. 6

   Heat 2 tablespoons of oil in a frying pan. Remove the meat from the marinade, wipe off the excess marinade and collect it. Fry meat in hot oil for 3-4 minutes on each side until crispy. Remove and keep warm.

7. 7

   Fry the broccoli and spring onions in hot frying fat for about 3 minutes. Add the rest of the marinade and bring to the boil. Season to taste with salt and pepper.

8. 8

   Heat 2 tablespoons of oil in a second pan. Stir-fry the basmati rice for about 4 minutes. Cut meat into thin strips. Arrange vegetables and meat on the basmati rice and sprinkle with the puffed game rice.

Nutrition Facts

KCAL
740 kcal

CARBS
67 g

FATS
34 g

PROTEINS
36 g