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Free recipe Friday – Hot, sweet and sour pork chops with vegetable stir-fried rice

The title says hot, but you can make it as spicy or mild as you like by adding chilli flakes or fresh chilli. So why not skip the take away and finish off the week in style with this take on a takeout.

 

Hot, sweet and sour pork chops with vegetable stir-fried rice Serves 4

For the pork:

½ cup tomato sauce
2 tbsp soy sauce
2 tbsp honey
4 cloves garlic, crushed
4 tbsp orange juice (1 orange)
2 tsp chilli flakes (optional)
4 pork chops

For the stir-fried rice:

300 g long grain rice
1½ cups water
4 tbsp rice bran oil, for frying
1 tbsp ginger, chopped
4 eggs
4 cups green cabbage , shredded (½ small head)
4 small carrots, diced
4 spring onions, sliced
2 green capsicum, diced
4-6 tbsp soy sauce, to taste

Method:

Prepare in advance: For best results marinate pork chops in the fridge overnight. For an authentic fried rice dish, cook the rice the night before and store in the fridge, which will remove the moisture.

For the marinade, combine ingredients in a zip lock bag or bowl. Add pork and coat well in the mixture, set aside.

To cook the rice, place in a medium pot with the water and salt. Bring to a boil, stir once, then cover with a lid and reduce to a low, yet steady simmer. Cook for 10-12 minutes, resisting the urge to lift the lid. Remove from the heat and rest with the lid on for 5 minutes. Set aside to cool.

Pre-heat the grill to high and line an oven tray with tin foil.

Prepare the vegetables while the rice is cooking. Peel and finely chop the ginger. Shred the cabbage finely. Peel and finely dice the carrot. Dice the capsicum very finely, discarding the core. Slice the spring onion on the diagonal, including most of the green part.

Place the marinated pork chops on a rack over the foil-lined oven tray and place under the grill. Grill on each side for 4-5 minutes, then remove from the oven and rest for 2-3 minutes before serving.

Handy hint: Don’t be tempted to remove the fat from the chops before cooking, as it will add flavour. Cut off fat just prior to serving if you don’t wish to eat it .

Stir-fry the rice once the pork chops are cooking. Heat a large pan or wok over a medium-high heat and add some of the rice bran oil. Add the ginger and stir-fry for 30 seconds without burning. Remove from the pan with a slotted spoon, discard, and add the eggs. Beat the eggs in the pan as they scramble, then remove from the pan. Keep heat at medium-high and add more rice bran oil. Once hot, add the cabbage, carrot and capsicum and stir-fry for 5-6 minutes until vegetables are just tender. Bring heat up to high and stir in the rice. Let the rice heat through for 2-3 minutes, then place the scrambled eggs back in and stir-fry for another 1-2 minutes. Add half the spring onion (the white ends) and reserve the rest for garnish. Add soy sauce and cook out for another minute. Add more to taste if desired. Once the soy sauce is cooked out and the rice begins to dry out, remove the pan from the heat and serve immediately.

To serve, heap vegetable rice onto plates and top with pork chops. Garnish with the remaining spring onion.

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Pytt i panna with leftover Christmas meat

  Ever find yourself staring at the leftovers piled high in your fridge after a Christmas get-together? Well, don’t worry, we are here to help you avoid food waste! Instead of shoving everything into the freezer before you drive off to the beach, why not try to clear your fridge as much as possible and bring the food with you to the bach in a chilly bin? Leftovers are so good for making quick picnic lunches, or something light and easy for dinner. In Sweden, we have a dish called pytt i panna – a beef and potato hash. It’s a very versatile recipe, so you can substitute the beef with other types of meats.   Serves 4

For the beetroot:

1 tbsp white wine vinegar; 400g beetroot

For the pytt:

2 tbsp rice bran oil; 800g potatoes, diced; 2 carrots, diced; 1 brown onion, diced; 300g leftover meat, diced;

For the eggs:

4 eggs; Rice bran oil for frying; Salt and pepper to taste;

Method:

Heat the oven to 200°C. Peel and slice the beetroot. Bring a small pot of water to a rolling boil and add the beetroot slices and vinegar. Simmer, partially covered, for 25-30 minutes, then remove from the heat and drain. Set aside until serving. While the beetroot is cooking, start preparing the rest of the meal. Scrub and dice potatoes and carrot into ½-1 cm pieces. Bring a large pot with water to the boil. Add the potatoes and carrots to the boiling water and parboil for 5-6 minutes. Meanwhile dice the beef and onion into ½ – 1 cm cubes. Drain the potatoes and carrots and place back over a low heat to steam out excess moisture. Place beef, carrots, potatoes and onion in a large oven tray, drizzle with the oil and bake for 20-25 minutes until the veges start to crisp up to a golden brown colour. Towards the end of the baking time, heat a frying pan over a medium-high heat with some oil and crack in the eggs. Fry how you like, sunny side up or easy over. Foodie fact: In Sweden this dish is traditionally served with a raw egg yolk cracked on top of the hot plate of food, so give this a go if you’re brave. However, it’s now more common to serve with a fried egg on top, which is how I prefer it! To serve, mound the beef and potato hash onto a plate. Top with egg and serve beetroot on the side. Sprinkle with sea salt and freshly cracked pepper at the table.