five-spice pork with sticky mushroom rice
A crazy week and unfortunately I didn’t get to Donna. Promise this week will be better. My wonderful boyfriend contributed to the blog and made me a delicious dinner. He substituted chicken for pork.
4 x 235g pork cutlets
1 teaspoon Chinese five-spice
2 tablespoons vegetable oil
sea salt and cracked black pepper
1 brown onion
1 garlic clove , crushed
2 tablespoons finely grated ginger
300g mixed mushrooms (use your favourite)
1 star anise
1 stick cinnamon
1 cup (200g) short-grain rice
1/4 cup (60ml) chinese cooking wine (shaoxing)
1/4 cup (60ml) oyster sauce
2 cups (500ml) water
Place the pork, five-spice, 1 tablespoon oil, salt and pepper in a bowl and toss to combine. Set aside.
Heat the remaining oil in a medium saucepan over high heat. Add the onion, garlic and ginger and cook for 1-2 minutes or until tender. Add the mushrooms, star anise and cinnamon and cook for a further 2-3 minutes or until lightly browned. Add the rice, wine and oyster sauce, and stir until well combined. Add the water and bring to the boil. Reduce heat to low, cover with a tight fitting lid and cook for 10-15 minutes or until the rice is sticky and cooked through.
Heat a non stick frying pan over high heat. Cook the pork for 3-4 minutes each side or until cooked through. Top the rice with the pork to serve. Serves 4.
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