Spicy Burmese Red Pork Bowl
with Green Onion Jasmine Rice
Inspired by the flavours of Myanmar, this red pork stir-fry usually takes all day to make, but we've swapped out pork shoulder for fast frying ham. Its red colour comes from a quick caramel sauce mixed with soy and sriracha. This dish packs a punch of flavour from across the globe!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Ham Steaks
¾ cup
Jasmine Rice
1 tbsp
Sesame Oil
(Contains: Sesame)
1 unit
Chili Pepper
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
6 g
Garlic
2 unit
Green Onion
30 g
Ginger
7 g
Cilantro
1 tbsp
Cornstarch
(Contains: Sulphites)
160 g
Sweet Bell Pepper
4 tbsp
Brown Sugar
2 tbsp
Sriracha
(Contains: Sulphites)
Not included in your delivery
1 tsp
Oil*
¼ tsp
Salt*
Nutrition Values
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 6: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Add 1 1/4 cups water (dbl for 4ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, peel, then mince garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4ppl). Core, then cut the pepper into 1/2-inch pieces. Finely chop chili, removing seeds for less heat. (NOTE: Wear kitchen gloves when prepping chili, if desired!)
Pat ham steaks dry with paper towels, then cut into 1/2-inch pieces. Whisk garlic, ginger, cornstarch and sesame oil in a large bow. Add pork and toss to coat. Set aside.
Add rice to the medium pot with boiling water. Reduce the heat to medium-low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the ham and peppers. Cook, stirring often, until cooked through, 4-5 min.**
Heat a small pot over medium-high heat. When hot, add brown sugar and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until sugar melts and mixture reduces slightly and becomes sticky, 2-3 min. Remove pan from heat. Add the soy sauce and sriracha. Sir to combine. Carefully transfer caramel mixture to the large pan with the pork. Stir to coat.
Thinly slice the green onions. Roughly chop the cilantro. Fluff rice with a fork. Stir in half the green onions and season with salt. Divide rice between plates and top with the Burmese Red Pork. Sprinkle over cilantro and remaining green onions. Sprinkle over chili for more heat if desired. (NOTE: Reference Heat Guide.)
