STICKY RICE PORK RECIPES

Name: Katsu pork with sticky rice
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Japanese
Ingredients: 200g short-grain or sushi rice , rinsed; 100g panko breadcrumbs; 1 tsp turmeric; 1 tbsp vegetable oil; 1 egg white; 450g pork fillet , trimmed and cut into 8 pieces; coriander sprigs, to garnish (optional); pickled ginger , to serve (optional); 1 tbsp vegetable oil; 1 onion , chopped; 1 medium carrot , grated; 2 eating apples , such as Braeburn, peeled, cored and roughly chopped; 2 fat garlic cloves , sliced; 2 tsp medium curry powder; ½ tsp ground ginger; 1 tbsp tomato purée; 2 tsp clear honey; 1 tbsp soy sauce; 1 tbsp cornflour; 350ml chicken stock; 1 tsp sesame oil

KATSU PORK WITH STICKY RICE RECIPE | BBC GOOD FOOD

Katsu pork with sticky rice recipe | BBC Good Food image

Breadcrumb your pork fillet with panko, Japanese style, then serve with a sweet, spicy, light curry sauce and sushi rice

Provided by Jane Hornby

Categories Dinner, Main course

Total Time 1 hours

Prep Time 25 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 21

Ingredients

200g short-grain or sushi rice , rinsed
100g panko breadcrumbs
1 tsp turmeric
1 tbsp vegetable oil
1 egg white
450g pork fillet , trimmed and cut into 8 pieces
coriander sprigs, to garnish (optional)
pickled ginger , to serve (optional)
1 tbsp vegetable oil
1 onion , chopped
1 medium carrot , grated
2 eating apples , such as Braeburn, peeled, cored and roughly chopped
2 fat garlic cloves , sliced
2 tsp medium curry powder
½ tsp ground ginger
1 tbsp tomato purée
2 tsp clear honey
1 tbsp soy sauce
1 tbsp cornflour
350ml chicken stock
1 tsp sesame oil

Steps:

To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.
Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato purée, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.
While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.
Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.
Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.

Nutrition Facts : Calories 535 calories, FatContent 11 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 73 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 4 grams fiber, ProteinContent 37 grams protein, SodiumContent 1.6 milligram of sodium

STEAMED STICKY RICE AND PORK WRAPPED IN BANANA LEAVES

Steamed Sticky Rice and Pork Wrapped in Banana Leaves image

Provided by Connie Veneracion

Total Time 80 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 and 1/2 cups sticky (glutinous) rice (cooked with the minimal amount of water)
2 tablespoons cooking oil
200 to 300 grams cooked pork belly (cut into half-inch cubes)
4 cloves garlic (minced)
3 shallots (or 1 to 2 onions, finely sliced)
1 half-inch piece ginger (grated)
1 star anise
4 to 6 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons tamarind paste ((or use tamarind juice))
2 tablespoons palm sugar ((brown sugar may be substituted))
10 shiitake mushrooms (stems discarded and caps thinly sliced)
banana leaf (trimmed, wilted and cut into 10-inch squares)

Steps:

Heat the cooking oil in a wok or frying pan. Add the pork and cook until the edges start to brown. Add the garlic, ginger, star anise and shallots. Continue cooking until fragrant, about a minute.
Pour in the soy sauce, oyster sauce and tamarind paste (or juice). Stir in the palm sugar. Stir fry for about a minute.
Add the sliced mushrooms. Stir fry for another minute. Taste and adjust the seasonings, if needed.
Divide the rice and filling into four portions (don’t forget to discard the star anise in the filling!).
Place two pieces of banana leaf one on top of the other, shiny sides up.
Spread one portion of rice on a piece of on the banana leaf. Top with a portion of the filling. Wrap securely. Take another piece of banana leaf and wrap again. Tie up the parcel. Repeat with the remaining three portions of rice and pork.
Place the parcels in steamer baskets. Steam for 40 minutes.
To serve: Unwrap, sprinkle with crisp onion slices and sliced shallots.

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