John Myers
Double Cooked Pork with Basmati Rice
The perfect double cooked pork with basmati rice recipe with a picture and simple step-by-step instructions.
- 400 g Pork tenderloin
- 1 Red bell pepper approx. 200 g
- 1 Yellow pepper approx. 200 g
- 2 Onions approx. 100 g
- 2 Garlic cloves
- 1 Red chilli pepper
- 1 piece Ginger the size of a walnut
- 4 tbsp Sunflower oil
- 3 tbsp Thin soy sauce
- 3 tbsp Sweet hoisin sauce
- 2 tsp Instant chicken broth (alternative: 1 teaspoon glutamate)
- 1 tsp Sugar
- 4 tbsp Cut coriander
- 175 g Basmati rice
- 375 ml Basmati rice
- Clean / remove the tendons of the pork, wash, pat dry with kitchen paper, place in cold water, boil for about 20 minutes over high heat, remove and let cool down a little. Halve lengthways and cut into small slices. Clean and wash the peppers and cut into small diamonds. Peel the onions, cut in half, cut the halves into thirds and cut into small bills. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (4 tbsp) in the wok, fry the pork filet slices in it / stir-fry and slide them to the edge of the wok. Now add the vegetables one after the other (garlic clove cubes + ginger cubes + chilli pepper cubes, onion slices and paprika diamonds) and fry / stir-fry each time and push them again and again to the worm rim. Finally fry everything together again / fry the pan and season with light soy sauce (3 tbsp), sweet hoisin sauce (3 tbsp) instant chicken broth (2 teaspoons) and sugar (1 teaspoon). Finally fold in the cut coriander. Stir the Basmati rice (175 g) into water (375 ml), bring to the boil, stir again and cook on the lowest level with the lid closed for about 20 minutes. Squeeze the rice into a cup and turn it onto the plate. Add the double cooked pork and serve.
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