Thai Chilli & Basil Pork with Coconut Rice

Ingredients:

600g pork ( fillet )

75g miso paste

125mls mirin

100mls soy sauce

50mls sesame oil

30mls fish sauce

4 tbsp sugar

½ -1 fresh red chilli

Big handful fresh basil

2 cloves garlic

2 inch piece of ginger

50-100mls water

1 red pepper

100g sugar snaps

Sweet & Sour Cucumbers:

1 large cucumber

2 tsp salt

2 tbsp rice wine vinegar

2 tbsp sugar

Lemon Grass Coconut Rice:

1 tsp oil

250g white basmati rice

400ml coconut milk

100mls chicken stock

1 stalk of lemon grass

¼ tsp salt

Garnish:

1 red chilli

Sprinkle of sesame seeds

Handful fresh basil leaves

 

Note : if using wholegrain basmati add 200mls of water and an extra 10 minutes cooking time.

 

Preparation:

marinade the pork: Whisk the miso, sake, sugar and soy sauce together in a bowl.

Add in the finely sliced garlic, ginger and chilli.

Cut the pork into thin slices and allow to marinade for a few hours in this. Cover and chill in the fridge.

Salt the cucumbers:

Cut the cucumber lengthways, scoop out the seeds with a spoon and finely slice then. Pop them in bowl with the salt. Cover and chill in the fridge.

Steam the coconut rice:

Make up the stock, open the tin of coconut milk. Heat the oil in the saucepan and cook the rice for 1 minute, stirring all the time. Pour in all the liquid together, bring it to the boil, then reduce down to a very low heat. Lay in the lemongrass and pop on the lid.

Cook until the rice has absorbed all the liquid and is soft. This usually takes about 30minutes. Turn off, allow to sit for a few moments, fluff up and transfer to a serving bowl.

Griddled Pork:

Heat up the BBQ or a pan (put 2 tsp oil in pan). Shake off any excess marinade from the pork and cook for about 3 minutes on each side. Using a tongs lift them out as they cook. Set aside and cook in batches. Do not over crowd the pan.

Sticky Glaze:

When the pork is cooked, pour the marinade and 50mls water into a pan and allow to bubble for a minute or two. Toss the pork and the basil back in and cook for 1-2 minutes.

Cucumber:

Discard the salty water from the cucumbers. Add in 2 tbsp rice vinegar and 2 tsp sugar.

To serve:

Pour the pork on to a big serving platter and garnish with fresh chilli, handfuls of basil and top with the cucumbers. Sprinkle over the sesame seeds and serve.

Remove the lemon grass from the rice when cooked. Fluff up the rice and serving in a large bowl steaming hot to the table.