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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Kung Pao Pork & Cauli Rice?
The preparation time for Kung Pao Pork & Cauli Rice with a pickled pepper & cucumber salad is between 20 and 35 minutes.
What is the total time required to make Kung Pao Pork & Cauli Rice with a pickled pepper & cucumber salad?
The total time required to make Kung Pao Pork & Cauli Rice with a pickled pepper & cucumber salad is between 30 and 45 minutes.
How many servings does Kung Pao Pork & Cauli Rice provide?
4 servings
What are the main ingredients in Kung Pao Pork & Cauli Rice?
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
What is the nutritional information of Kung Pao Pork & Cauli Rice?
Calories: 460, Carbs: 26 grams, Fat: grams, Protein: 42 grams, Sugar: 17.3 grams, Salt: 19 grams
How do I prepare Kung Pao Pork & Cauli Rice?
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. 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! QUICK SALAD: In a bowl, combine the chopped pickled peppers, the diced cucumber, a drizzle of oil and seasoning.
What should be prepared from my kitchen to make Kung Pao Pork & Cauli Rice?
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
How many calories does Kung Pao Pork & Cauli Rice have?
460 calories
How much fat content does Kung Pao Pork & Cauli Rice have?
grams
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