Crispy pork with coriander rice
- July 2013
- 250g mix of basmati and wild rice
- 5 tbsp plain flour, seasoned
- 1 heaped tbsp Chinese five-spice
- 2 medium free-range eggs, beaten
- 100g panko breadcrumbs (see tip)
- 500g pork shoulder or leg steaks, cut into 1cm strips
- 100ml groundnut or vegetable oil
- Large handful of fresh coriander
- 4 spring onions, sliced
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 red chilli, finely sliced
- Cook the rice in a medium pan of boiling salted water for 15 minutes or until tender. Drain well.
- Meanwhile, mix the seasoned flour and five-spice in a shallow dish. Put the beaten eggs in one small bowl and the panko in another. Toss the pork strips in the flour mix, then dip them in the egg, then the panko.
- Heat the oil in a frying pan, then add the coated pork and fry over a medium heat for 2-3 minutes on each side until golden and crisp. Don’t let the oil get too hot – the pork needs to be cooked in the middle before the breadcrumbs turn too dark.
- Toss the coriander and spring onions through the drained rice. In a small bowl or jug, mix the rice wine vinegar with the soy sauce, then add the chilli. Serve the rice in bowls, topped with the crispy pork strips and drizzled with the dressing.
Also works well with chicken or tofu.
Panko are large, flaky Japanese-style breadcrumbs that fry up to give a very crispy result. You can buy them from most supermarkets, but if you can’t find any, regular dried breadcrumbs work well, too.
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