The Asian dish that dreams are made of, ready in three easy steps! Tender sticky pork served with fresh greens and pearls of sushi rice.
Sticky Hoisin Pork
Sticky Hoisin Pork
with plump sushi rice & fresh green leaves
Hands on Time: 10 - 25 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Dried Chilli Flakes
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Green Leaves
- NOMU Oriental Rub
- Pork Mince
- Rice Wine Vinegar
- Spring Onion
- Spring Onions
- Sticky Hoisin
- Sushi Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
HAVE A RICE DAY
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 250ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, add the rice wine vinegar (to taste), and cover to keep warm.
STICKY PORK PARADISE
Loosen the sticky hoisin with 15ml of water. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Add the chilli flakes (to taste), the grated garlic and the rub and fry for 1-2 minutes, until fragrant, shifting constantly. Pour in ¾ of the loosened sticky hoisin, and simmer for 1-2 minutes until sticky, shifting occasionally. Season to taste. Just before serving, dress the rinsed green leaves with a drizzle of olive oil and season.
LET’S EAT!
Make a bed of the dressed green leaves. Top with the fluffy rice and the sticky pork. Garnish with the remaining sticky hoisin, the chopped coriander, any remaining chilli flakes (to taste), and the sliced spring onion. Well done, Chef!
Sushi Rice - 100ml
Rice Wine Vinegar - 20ml
Sticky Hoisin - 30ml
Pork Mince - 150g
Dried Chilli Flakes - 2,5ml
Garlic Clove - 1
NOMU Oriental Rub - 5ml
Green Leaves - 20g
Fresh Coriander - 4g
Spring Onion - 1
HAVE A RICE DAY
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 500ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, add the rice wine vinegar (to taste), and cover to keep warm.
STICKY PORK PARADISE
Loosen the sticky hoisin with 30ml of water. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Add the chilli flakes (to taste), the grated garlic and the rub and fry for 1-2 minutes, until fragrant, shifting constantly. Pour in ¾ of the loosened sticky hoisin, and simmer for 1-2 minutes until sticky, shifting occasionally. Season to taste. Just before serving, dress the rinsed green leaves with a drizzle of olive oil and season.
LET’S EAT!
Make a bed of the dressed green leaves. Top with the fluffy rice and the sticky pork. Garnish with the remaining sticky hoisin, the chopped coriander, any remaining chilli flakes (to taste), and the sliced spring onion. Well done, Chef!
Sushi Rice - 200ml
Rice Wine Vinegar - 40ml
Sticky Hoisin - 60ml
Pork Mince - 300g
Dried Chilli Flakes - 5ml
Garlic Clove - 1
NOMU Oriental Rub - 10ml
Green Leaves - 40g
Fresh Coriander - 8g
Spring Onion - 1
HAVE A RICE DAY
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 750ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, add the rice wine vinegar (to taste), and cover to keep warm.
STICKY PORK PARADISE
Loosen the sticky hoisin with 45ml of water. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. Add the chilli flakes (to taste), the grated garlic and the rub and fry for 1-2 minutes, until fragrant, shifting constantly. Pour in ¾ of the loosened sticky hoisin, and simmer for 1-2 minutes until sticky, shifting occasionally. Season to taste. Just before serving, dress the rinsed green leaves with a drizzle of olive oil and season.
LET’S EAT!
Make a bed of the dressed green leaves. Top with the fluffy rice and the sticky pork. Garnish with the remaining sticky hoisin, the chopped coriander, any remaining chilli flakes (to taste), and the sliced spring onion. Well done, Chef!
Sushi Rice - 300ml
Rice Wine Vinegar - 60ml
Sticky Hoisin - 90ml
Pork Mince - 450g
Dried Chilli Flakes - 7,5ml
Garlic Cloves - 2
NOMU Oriental Rub - 15ml
Green Leaves - 60g
Fresh Coriander - 12g
Spring Onions - 2
HAVE A RICE DAY
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 1L of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, add the rice wine vinegar (to taste), and cover to keep warm.
STICKY PORK PARADISE
Loosen the sticky hoisin with 60ml of water. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 7-8 minutes until browned, stirring occasionally. Add the chilli flakes (to taste), the grated garlic and the rub and fry for 1-2 minutes, until fragrant, shifting constantly. Pour in ¾ of the loosened sticky hoisin, and simmer for 2-3 minutes until sticky, shifting occasionally. Season to taste. Just before serving, dress the rinsed green leaves with a drizzle of olive oil and season.
LET’S EAT!
Make a bed of the dressed green leaves. Top with the fluffy rice and the sticky pork. Garnish with the remaining sticky hoisin, the chopped coriander, any remaining chilli flakes (to taste), and the sliced spring onion. Well done, Chef!
Sushi Rice - 400ml
Rice Wine Vinegar - 80ml
Sticky Hoisin - 120ml
Pork Mince - 600g
Dried Chilli Flakes - 10ml
Garlic Cloves - 2
NOMU Oriental Rub - 20ml
Green Leaves - 80g
Fresh Coriander - 15g
Spring Onions - 2
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