John Myers
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Pork Fillet from Wok and Yellow Basmati Rice
The perfect pork fillet from wok and yellow basmati rice recipe with a picture and simple step-by-step instructions.
Pork fillet from the wok:
- 275 g Pork tenderloin
- 4 big pinches Coarse sea salt from the mill
- 1 Zitronengrasstängel
- 1 big pinch Cinnamon
- 1 tbsp Dark soy sauce
- 1 tbsp Ketchup Manis
- 2 tbsp Peanut oil
- 1 tbsp Liquid honey
- 1 rote Chilischote
- 1 tbsp Sesame
- 200 g Brown mushrooms
- 200 g Broccoli florets
- 400 ml Chicken broth (2 teaspoons instant broth)
- 4 big pinches Coarse sea salt from the mill
- 0,5 Teaspoon / alternatively ½ teaspoon instant chicken broth Glutamate
- 1 tbsp Tapioca starch
Yellow basmati rice:
- 100 g Basmati rice
- 300 ml Water
- 0,5 tsp Salt
- 1 tsp Ground turmeric
Pork fillet from the wok:
- Clean the pork fillet, halve lengthways and cut into thin slices. Peel the lemongrass stalk generously and cut very finely. Mix the pork fillet slices with sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), chopped lemongrass, coarse sea salt from the mill (4 big pinches) and ground cinnamon (1 big pinch) and marinate for about 15 minutes. Clean / core the chilli pepper, wash and dice. Clean / brush and quarter the mushrooms. Clean the broccoli and cut into small florets. Heat peanut oil (2 tbsp) in a wok, add sesame (1 tbsp), liquid honey (1 tbsp) and chilli peppers and fry vigorously / stir-fry. Add the marinated pork fillet slices and stir-fry. Add the mushrooms and then the broccoli florets and stir-fry. Mix the chicken broth with the marinade and pour into the wok. Season with coarse sea salt from the mill (4 big pinches) and glutamate (1/2 teaspoon / alternatively ½ teaspoon instant chicken stock) and simmer / cook with the lid on for about 7 – 8 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.
Yellow basmati rice:
- Bring basmati rice (100 g) in water (300 ml) with salt (½ teaspoon) and turmeric (1 teaspoon) to the boil, stir well and cook with the lid closed at the lowest temperature for about 20 minutes.
Serve:
- Press the rice into a cup and turn it onto the plate. Add the pork fillet from the wok and serve with chopsticks if necessary.
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