Glazed Pork Patties and Rice

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs tomato
• 1pcs spring onion
• 2clov garlic
• 300g lean pork mince
• 10g Balinese seasoning
• 40ml sweet chilli sauce
• 5ml white vinegar
• 10ml vegetable oil
• 5ml soy sauce

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, cut the tomato into thin wedges. Thinly slice the spring onion, keeping the white and green parts separate. Crush or finely chop 2 garlic cloves. Put the tomato and 1 tsp white vinegar in a bowl, season with salt and pepper and toss to combine.
3. Step 3 — Roll pork balls
   Put the pork mince, Balinese seasoning, garlic and white part of the spring onion in a large bowl and season with pepper. Using damp hands (see Kitchen hack), combine well, then shape into walnut-sized balls.
4. Step 4 — Glaze patties
   Heat 2 tsp vegetable oil in a medium frypan over medium-high heat. Add the pork balls and cook, pressing with a spatula to flatten slightly, for 3-4 mins each side until browned and cooked through. Add the sweet chilli sauce, 1 tsp soy sauce and 1 tbs water and cook, turning regularly, for 1 min or until the patties are glazed. Remove from the heat.
5. Step 5 — Serve up
   Divide the rice, pork patties and tomato among bowls. Drizzle with any sweet chilli glaze from the pan, scatter over the remaining spring onion and enjoy!
6. Step 6 — Kitchen hack
   If you roll the pork balls with dry hands, you'll find the mince will stick to them. Rinse your hands under water or lightly oil them before rolling.

Allergens

Sojabohnen, Sulfit