Vegetable rice with spicy pork

Ingredients for 2 servings:

• 250 g lean pork in one piece, frozen
• 1 tbsp oyster sauce
• 1 tsp XO sauce
• 8 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 110 g water
• 1 tsp, crushed broth powder (mushroom bouillon, granules)
• 80 g basmati rice
• 2 Pepper, red, long, mild
• 2 large kailan leaves
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 30 g carrot(s)
• ½ bell pepper(s), red, fresh
• 3 small Kailan (Chinese broccoli)
• Marinade (leftovers, see above)
• 2 m.-large tomato(s)
• 50 g liquid chicken stock (jar)
• 1 tbsp rice wine, dark, spicy-mild
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, light

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

A popular Nonya street food from Kuala Lumpur, Malaysia.

Cut the thawed pork across the grain into 5 mm thick slices, ideally using a bread and sausage slicer. Cut these slices crosswise into approximately 20 x 30 cm pieces. Mix the remaining meat ingredients into a marinade and marinate the meat for 2 hours at room temperature, stirring occasionally. Strain and drain well before use. Wash the rice and drain well. Bring the water to a boil, dissolve the mushroom stock powder in it, and mix the basmati rice into the stock. Cover and simmer the rice over low heat for 12 minutes. Remove from the heat and let it mature for 25 minutes. To garnish, wash the two peppers, quarter them lengthwise, starting at about 2 cm below the stem, and remove the seeds. Halve the quarters lengthwise and let the peppers bloom in cold water. For the vegetables, peel and finely chop the onions and garlic cloves. Wash the remaining vegetables. Peel the ginger and cut crosswise into thin slices. Chop these. Cut the peeled carrot into cubes of about 3 mm. Halve the bell pepper lengthwise. Halve one half again lengthwise. Remove the stem, seeds, and white membranes. Cut the quarters lengthwise into strips about 6 mm wide and then cut these crosswise to about 2 cm. Trim about 1 cm off the bottom of the kailan. Remove the leaves from the stems, peel the lower thirds of the stems, and cut crosswise into pieces about 8 mm long. Cut the leaf stalks into pieces about 5 mm long. Reserve 2 large leaves for garnishing, chop the rest and set aside separately. Strain the meat pieces and drain well. Use the leftover marinade for the sauce. For the sauce, quarter the washed tomatoes lengthwise, removing all the green and white parts and the seeds. Cut the quarters into thirds crosswise and place them in a blender along with the remaining marinade, chicken stock, and rice wine; blend until smooth. Heat the sunflower oil in a wok until very hot. Add the meat pieces and stir-fry for 1 minute. Immediately remove from the wok with a slotted spoon, drain into the wok, and keep warm. Add the sesame oil to the wok and heat until hot. Add all the vegetables except the kailan leaves and stir-fry for 2 minutes. Add the rice and kailan leaves, and mix with the vegetables. Deglaze with the sauce. Immediately divide the mixture from the wok among the serving dishes, add the meat, garnish with the kailan leaves and chili blossoms, serve, and enjoy.