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Thai pork rice bowls

Name: Thai pork rice bowls
Cook time: 20 min
Yield: 4
Cuisine: Bangkok, Thailand

with a pickled cucumber and carrot salad

Ready in around 20 mins

RECIPE FACT:

Bangkok's full ceremonial name is in fact Krung Thep Mahanakhon Amon Rattanakosin Mahinthara Yuthaya Mahadilok Phop Noppharat Ratchathani Burirom Udomratchaniwet Mahasathan Amon Piman Awatan Sathit Sakkathattiya Witsanukam Prasit – quite a mouthful!

Nutritional Info:

Energy: 4340kj (1037Kcal)
Protein: 35g
Carbohydrate: 71g
Fat: 64g
Contains: Soy, Fish, Sesame, Peanut & Egg

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE PICKLED CARROT AND CUCUMBER:

Peel the carrot. Make ribbons with the carrot by pulling a peeler the full length along the carrot, rotating the carrot after each peel. Make ribbons with the cucumber in the same way. Mix in the bowl with the rice pickle dressing and set aside until serving.
2. TO PREPARE THE VEGETABLES:

Thinly slice the spring onions on the diagonal and roughly chop the coriander including the stalk, set aside until serving. Remove the red chilli from the pot of lemongrass paste and red chilli. If you don’t like spicy food discard the chilli, otherwise cut the red chilli in half lengthways and if you like milder, scrape the seeds out with a teaspoon – if you like hotter leave them in and thinly slice. Set aside until serving.
3. TO COOK THE PORK MEATBALLS:

Thoroughly mix half the lemongrass paste in a bowl with the pork mince. Dampen your hands and form the mixture into meatballs just smaller than a golf ball. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat and once hot add the pork and lemongrass meatballs. Fry for 6-8 mins turning regularly to brown all over. If the meatballs are browning too much reduce the heat to medium. Add the rest of the lemongrass paste to the pan with 1 tbsp of water and cook for 1 min tossing around to coat the meatballs with the paste. Season with salt to taste.
4. TO HEAT THE RICE:

Microwave option (preferred): Open the bag of steamed brown rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed brown rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot.
TO SERVE:

Spoon rice into bowls. Top with pickled carrot and cucumber salad and drizzle over remaining pickling juices. Spoon over lemongrass pork meatballs and a spoon of sweet chilli & lime mayo. Lastly sprinkle over spring onion, chopped coriander, toasted peanuts and red chilli (if using).