Nadia Lim’s Lemongrass pork with greens & coconut rice

Nadia Lim’s Lemongrass pork with greens & coconut rice


Recipe by Nadia Lim

Recipe by Nadia Lim

  1. Combine all coconut rice ingredients with a pinch of salt in a small pot and bring to the boil. As soon as it boils, stir and cover with a tightfitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid at any time during cooking.
  2. Pat pork dry with paper towels and slice into 1cm strips. Season with a pinch of salt and combine with lemongrass paste in a small bowl. Leave to marinate for at least 10 minutes at room temperature.
  3. Meanwhile, prepare vegetables; trim woody ends from asparagus and cut into 3cm pieces; finely shred cabbage until you have about 2 cups’ worth.
  4. When rice is steaming, heat a drizzle of oil in a medium fry-pan or wok on high heat. Stir-fry pork for 2–3 minutes until browned and just cooked through. Remove from pan/wok and wrap in foil to rest. Wipe out pan/wok and return to heat.
  5. Add a drizzle of oil to pan/wok. Stir-fry asparagus and cabbage for 2–3 minutes until bright green and tender. Turn off heat, then toss greens with a small drizzle of sesame oil and soy sauce.

TO SERVE, place ¾ cup cooked coconut rice onto a plate with lemongrass pork and greens. Garnish with coriander.

Coconut rice
½ cup jasmine rice
½ cup coconut milk
¼ cup water

Lemongrass pork
150g pork sirloin steak
30g lemongrass paste (at room temperature)

Greens
2 spears asparagus
¼ savoy cabbage
Drizzle sesame oil and soy sauce
1 tablespoon coriander leaves, to serve

 

Recipe by kiwi chef, Nadia Lim

 

 

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