Pork strips are marinated in a delicious sweet, salty and spicy concoction before being pan fried to tender, sticky perfection. Served with fluffy homemade cauliflower rice and a zingy pickled pepper & cucumber salad, balance and flavour are the names of the game in this amazing dish!
Kung Pao Pork & Cauli Rice
Kung Pao Pork & Cauli Rice
with a pickled pepper & cucumber salad
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cauliflower Florets
- Cucumber
- Dried Chilli Flakes
- Hoisin Sauce
- Low-Sodium Soy Sauce
- Pickled Bell Peppers
- Pork Schnitzel (without crumb)
- Sesame Oil
- Spring Onion
- Spring Onions
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Blender (optional)
FIND THE SAUCE
In a bowl, combine the soy sauce, the chilli flakes (to taste), the spring onion whites, the sesame oil, the hoisin sauce, a sweetener of choice (to taste), and seasoning. Add the pork strips and toss until fully coated. Set aside to marinade for at least 5-10 minutes.
CAULI RICE
Grate the cauliflower florets. Alternatively, pulse in a blender or food processor until it resembles rice. Place a pan, with a lid, over a high heat with a drizzle of oil. When hot, fry the cauli rice for 10-12 minutes, shifting occasionally, until softened. In the final 5 minutes, cover with the lid. Remove from the pan on completion and place in a bowl. Season to taste, cover to keep warm, and set aside for serving.
FRY DAY
Return the pan to a high heat with a drizzle of oil. When hot, remove the pork strips from the marinade, reserving the marinade in the bowl, and pan-fry for 30-60 seconds per side until golden and cooked through. In the final minute, baste the pork in the reserved marinade. Season to taste.
QUICK SALAD
In a bowl, combine the chopped pickled peppers, the diced cucumber, a drizzle of oil and seasoning.
WOW, WOW KING PAO!
Plate up a hearty helping of the cauli rice and smother in the saucy Kung Pao pork strips. Drizzle over any remaining sauce from the pan. Sprinkle over the sesame seeds and the spring onion greens. Serve the zingy pepper & cucumber salad on the side. Kung-Wow, Chef!
Low Sodium Soy Sauce - 20ml
Dried Chilli Flakes - 5ml
Spring Onion - 1
Sesame Oil - 10ml
Hoisin Sauce - 25ml
Pork Schnitzel (without crumb) - 150g
Cauliflower Florets - 200g
Pickled Bell Peppers - 20g
Cucumber - 100g
White Sesame Seeds - 5ml
FIND THE SAUCE
In a bowl, combine the soy sauce, the chilli flakes (to taste), the spring onion whites, the sesame oil, the hoisin sauce, a sweetener of choice (to taste), and seasoning. Add the pork strips and toss until fully coated. Set aside to marinade for at least 5-10 minutes.
CAULI RICE
Grate the cauliflower florets. Alternatively, pulse in a blender or food processor until it resembles rice. Place a pan, with a lid, over a high heat with a drizzle of oil. When hot, fry the cauli rice for 10-12 minutes, shifting occasionally, until softened. In the final 5 minutes, cover with the lid. Remove from the pan on completion and place in a bowl. Season to taste, cover to keep warm, and set aside for serving.
FRY DAY
Return the pan to a high heat with a drizzle of oil. When hot, remove the pork strips from the marinade, reserving the marinade in the bowl, and pan-fry for 30-60 seconds per side until golden and cooked through. In the final minute, baste the pork in the reserved marinade. Season to taste.
QUICK SALAD
In a bowl, combine the chopped pickled peppers, the diced cucumber, a drizzle of oil and seasoning.
WOW, WOW KING PAO!
Plate up a hearty helping of the cauli rice and smother in the saucy Kung Pao pork strips. Drizzle over any remaining sauce from the pan. Sprinkle over the sesame seeds and the spring onion greens. Serve the zingy pepper & cucumber salad on the side. Kung-Wow, Chef!
Low Sodium Soy Sauce - 40ml
Dried Chilli Flakes - 10ml
Spring Onion - 1
Sesame Oil - 20ml
Hoisin Sauce - 45ml
Pork Schnitzel (without crumb) - 300g
Cauliflower Florets - 400g
Pickled Bell Peppers - 40g
Cucumber - 200g
White Sesame Seeds - 10ml
FIND THE SAUCE
In a bowl, combine the soy sauce, the chilli flakes (to taste), the spring onion whites, the sesame oil, the hoisin sauce, a sweetener of choice (to taste), and seasoning. Add the pork strips and toss until fully coated. Set aside to marinade for at least 5-10 minutes.
CAULI RICE
Grate the cauliflower florets. Alternatively, pulse in a blender or food processor until it resembles rice. Place a pan, with a lid, over a high heat with a drizzle of oil. When hot, fry the cauli rice for 10-12 minutes, shifting occasionally, until softened. In the final 5 minutes, cover with the lid. Remove from the pan on completion and place in a bowl. Season to taste, cover to keep warm, and set aside for serving.
FRY DAY
Return the pan to a high heat with a drizzle of oil. When hot, remove the pork strips from the marinade, reserving the marinade in the bowl, and pan-fry for 30-60 seconds per side until golden and cooked through. You may have to do this step in batches. In the final minute, return all the pork to the pan and baste in the reserved marinade. Season to taste.
QUICK SALAD
In a bowl, combine the chopped pickled peppers, the diced cucumber, a drizzle of oil and seasoning.
WOW, WOW KING PAO!
Plate up a hearty helping of the cauli rice and smother in the saucy Kung Pao pork strips. Drizzle over any remaining sauce from the pan. Sprinkle over the sesame seeds and the spring onion greens. Serve the zingy pepper & cucumber salad on the side. Kung-Wow, Chef!
Low Sodium Soy Sauce - 60ml
Dried Chilli Flakes - 15ml
Spring Onions - 2
Sesame Oil - 30ml
Hoisin Sauce - 65ml
Pork Schnitzel (without crumb) - 450g
Cauliflower Florets - 600g
Pickled Bell Peppers - 60g
Cucumber - 300g
White Sesame Seeds - 15ml
FIND THE SAUCE
In a bowl, combine the soy sauce, the chilli flakes (to taste), the spring onion whites, the sesame oil, the hoisin sauce, a sweetener of choice (to taste), and seasoning. Add the pork strips and toss until fully coated. Set aside to marinade for at least 5-10 minutes.
CAULI RICE
Grate the cauliflower florets. Alternatively, pulse in a blender or food processor until it resembles rice. Place a pan, with a lid, over a high heat with a drizzle of oil. When hot, fry the cauli rice for 10-12 minutes, shifting occasionally, until softened. In the final 5 minutes, cover with the lid. Remove from the pan on completion and place in a bowl. Season to taste, cover to keep warm, and set aside for serving.
FRY DAY
Return the pan to a high heat with a drizzle of oil. When hot, remove the pork strips from the marinade, reserving the marinade in the bowl, and pan-fry for 30-60 seconds per side until golden and cooked through. You may have to do this step in batches. In the final minute, return all the pork to the pan and baste in the reserved marinade. Season to taste.
QUICK SALAD
In a bowl, combine the chopped pickled peppers, the diced cucumber, a drizzle of oil and seasoning.
WOW, WOW KING PAO!
Plate up a hearty helping of the cauli rice and smother in the saucy Kung Pao pork strips. Drizzle over any remaining sauce from the pan. Sprinkle over the sesame seeds and the spring onion greens. Serve the zingy pepper & cucumber salad on the side. Kung-Wow, Chef!
Low Sodium Soy Sauce - 80ml
Dried Chilli Flakes - 20ml
Spring Onions - 2
Sesame Oil - 40ml
Hoisin Sauce - 85ml
Pork Schnitzel (without crumb) - 600g
Cauliflower Florets - 800g
Pickled Bell Peppers - 80g
Cucumber - 400g
White Sesame Seeds - 20ml
Woolies Products in this dish
