Ingredients
- ¼ cup Shiro Miso (white miso)
- 2 tbs tamari or soy sauce
- 2 tbs sake, Chinese cooking wine or dry white wine
- 1 tbs maple syrup
- 2 (about 400g each) pork fillets, trimmed
- 2 tbs extra virgin olive oil
- 2 garlic cloves
- 2cm piece ginger, finely chopped or grated
- 1 red chilli (optional), finely chopped
- 1 bunch broccolini, ends trimmed
- 1 cup bean sprouts, trimmed
- 1 cup black or brown rice
Pork
Stir-Fried Greens
Rice
Serves: 4
Prep: 20 mins + 60 mins marinating
Cooking: 35 mins
Difficulty: Easy
Recipe: Dinner
Method
Preparation
Steps
- In a ceramic or glass dish large enough to hold the pork fllets, combine the miso, tamari, sake or wine and maple syrup. Whisk with a fork until combined and add a splash of water if it is too thick. Add the pork fllets and spoon over the marinade to coat. Cover, place in the fridge and leave to marinate for at least an hour, longer if you have time. Remove the pork from the fridge 15 minutes before you are ready to cook
- Place the black rice in a saucepan with 3 cups water. Place over high heat and bring to the boil uncovered. Reduce the heat to low and the water is just simmering, cover with a lid and leave to cook for about 35 minutes or until all the water is absorbed and the rice is tender. Turn off the heat, keep covered and let the rice sit for 5 minutes. Alternatively, you can cook in a rice or grain cooker.
- When the rice is 15 minutes away from being ready, heat a large nonstick frying pan or the barbecue over medium heat. Lift the pork from the marinade and cook over a medium heat for about 10 minutes, turning occasionally. Turn off the heat, cover with foil to keep warm to allow the meat to rest for 5-10 minutes.
- Pour the marinade into a small saucepan. Bring to the boil over high heat. Reduce the heat and simmer for a few minutes. If sauce is too thick, add a little warm water.
- In the meantime, heat a wok or large frying pan over high heat. Heat the oil garlic, ginger and chilli (if using) and fry for 30 seconds. Add the greens and tossing regularly until greens are tender.
- Divide the black rice between plates, top with a handful of bean sprouts. Slice the pork, place onto plates with greens. Drizzle with the miso sauce and serve.
- Store your raw meat and seafood at the bottom of the fridge or use the Westinghouse Convertible Drawer to keep it separate to cooked foods and prevent any cross contamination. The Convertible Drawer UltraChill setting (-2°C) will keep your meat and fsh in optimum condition for longer by maximising the fresh texture and reducing moisture loss.
Westinghouse Tips
Recipe presented by Westinghouse.
