Chinese Pork with Rice Recipe
Delicious Chinese-style pork with rice, enhanced with peppers, mushrooms, and bamboo shoots, cooked with soy sauce, wine vinegar, curry, and milk. An exotic dish that brings oriental flavors to the table, with a crunchy twist of roughly chopped roasted cashews. Enjoy!
Ingredients
- 300 g Rice long-grain
- 200 g Pork Tenderloin
- Oil soy or olive
- 2 Onions white
- 4 Garlic cloves
- 2 Bell Peppers
- 100 g Mushrooms Chinese or champignon
- Bamboo Shoots as needed
- 3 tablespoons Soy Sauce
- Vinegar wine, as needed
- Broth cube and sugar as needed
- Curry as needed
- Milk as needed
Instructions
- Bring a pot of salted water to a boil and cook the rice for no more than 10 minutes. Drain and cool it under running water to stop the cooking. Season with two tablespoons of oil and set aside.
- In a wok or a large pan, heat the oil and gently fry the onions sliced into rounds and the roughly chopped garlic.
- Add the pork cut into medium strips, drizzle with soy sauce and a splash of vinegar, letting it all flavor.
- Add the diced peppers, thinly sliced mushrooms, and whole bamboo shoots, adjusting the flavor with stock cube and a pinch of sugar.
- Towards the end of cooking, stir in the curry into the mixture and add milk as needed to obtain a semi-liquid sauce that you will let reduce slightly.
- Serve by distributing the rice into individual plates and covering it with the flavorful hot mixture.
Notes
For a crunchy twist, add coarsely chopped toasted cashews on top of the dish before serving. This addition will not only bring texture but also an additional layer of flavor that pairs perfectly with the oriental flavors of the dish.