- January 2009
- Serves 4
- Hands on time 10 mins, plus 15 mins cooking time
You won’t miss your Chinese takeaway once you’ve tucked into this hearty, budget-friendly szechuan pork recipe.
- Dairy-free recipes
- 22.5g (11.3g saturated)
- 77g (4.7g sugars)
- 1 tbsp groundnut oil
- 2 shallots, finely sliced
- 2.5cm piece fresh ginger, sliced
- 1 red chilli, deseeded and finely chopped
- 500g pork mince
- 2 tsp Szechuan peppercorns, crushed (available in Sainsbury’s, Tesco or oriental grocers)
- 1 tsp Chinese five-spice
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 lime
- 350g basmati rice
- 165ml can coconut milk
- 2 tbsp chopped fresh coriander
- Spring onions, finely sliced, to serve
- Ginger, finely sliced, to serve
- Red chilli, finely sliced, to serve
- Heat the groundnut oil in a pan or wok and fry the shallots with the ginger and chilli for a couple of minutes.
- Add the pork mince and quickly brown, then stir in the Szechuan peppercorns and Chinese five-spice and cook for a couple of minutes. Add the soy sauce, honey and lime juice and cook for 5 minutes more.
- Meanwhile, cook the rice in a pan of boiling salted water for 10 minutes. Drain and return to the pan over a low heat with the coconut milk until it is absorbed.
- Stir the coriander into the mince and serve on a bed of coconut rice. Garnish with some the spring onions.
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