Myanmar Pork Pot with Basmati Rice
Ingredients
- 1.5 kg Fortune Biryani Special Basmati Rice (Fortune Biryani Special Basmati Rice 5kg)
- 50 g White Wings Cornflour (White Wings Flour Cornflour 300 g x 12)
- 2 kg Pork Neck Scotch Fillet (Diced)
- 400 g Onion (Diced)
- 50 g Garlic (Diced)
- 30 g Ginger (Sliced)
- 60 g Brown Sugar
- 5 g turmeric
- 20 mL Kecap Manis Sweet Soy Sauce
- 20 g Vegetable Stock Powder
- 10 g Salt
- 10 g Pepper
- 100 mL Water
- 1 each Cabbage
- 500 g Pickled Vegetables
Method
Step 1:
Marinate the pork neck scotch fillets with ginger, garlic and soy sauce. Wrap with plastic and allow it to set overnight.
Step 2:
Peel and clean the onions and ginger, then slice and dice. Mince the garlic and combine all in a bowl, then season with salt and pepper.
Step 3:
Heat olive oil on high heat in a pan and fry off onions. Dice potatoes in quarters, then seal them with the onion mix over the heat.
Step 4:
Add the marinated pork to the pot, along with extra soy sauce, raw sugar and turmeric. Place the lid on and cook on a low heat for one hour.
Step 5:
For the garnish, dice the cabbage and pickled vegetables. Mix together and set aside.
Step 6:
To prepare the Fortune Biryani Special Basmati Rice, pour the rice into a tray and cover with one centimetre of water. Place in steam oven for 10 minutes until fluffy.
Step 7:
To serve, add rice to a plate and pour a scoop of the pork pot over-the-top. Garnish with the pickled vegetables.
