‘Pork Maz’ with Sticky Rice
This recipe is one of my old favourites. I passed the recipe on to some friends and theymake it regularly and thus call it ‘Pork Maz with sticky rice’. It’s a thai recipe and you’ll need to cook it in a big-bottomed pan. Just make sure to check all of the ingredients first for any ingredients containing gluten.
You Will Need: (Serves 2 Pork Maz with Sticky Rice)
- 250g Minced Pork
- 1 Red Pepper, chopped
- 1 Onion, diced
- 1 Teaspoon Lemongrass paste
- 1.5 inch piece of Fresh Ginger grated
- 3 Clove Garlic crushed
- 1 Medium Red Chilli sliced finely
- ½ Tablespoon Soft Brown Sugar
- 1 Lime, juiced
- ½ Tablespoon Fish Sauce (gluten free)
- 1 Tablespoon Rice Vinegar
- 2 Tablespoon Soy Sauce (gluten free)
- 50ml Gluten Free Bouillon vegetable stock
- 100g Sticky Rice with 175ml Water
- To serve – 10g Chopped peanuts, chopped fresh coriander.
Start by frying the mince over a medium heat until browned (about 5 minutes), breaking it up with a wooden spoon as you go. You shouldn’t need olive oil as the mince usually produces quite a lot of water.
Add the chopped red pepper and diced onion and fry for another 2-3 mins.
Add the lemongrass, grated ginger, crushed garlic and sliced chilli, and cook for another 2 minutes.
At this point, put the sticky rice and water in a pan, bring to the boil. Cover and simmer.
Add sugar, lime juice, fish sauce, rice vinegar, soy sauce and stock to the pork. Cook for another 10 minutes.
Check how the rice is getting on – it should’ve absorbed the water and become sticky, and not crunchy.
Serve the pork on a bed of the rice and sprinkle with chopped nuts and coriander.