Rice in Pot with Minced Pork and Preserved Olive Kale (烧锅乌榄肉松饭）

It had been a long time since I tried a new recipe, the past few weeks there were a lot of BBQ's due to the nice summer weather and mostly some basic home cooking.  so i thought to get out of my routine i would try a new recipe from a chinese cookbook i had not used yet.

Recipe Adapted from an illustrated guide to chinese cooking

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serves: 2-3

 

Ingredients:

  • 160g pork, minced

  • 4 tbsp preserved olives kale

  • 3 tbsp peanuts, deep-fried ( i used cashews instead)

  • 1 tsp chopped red chili

  • 1 sprig coriander, chopped

  • 1 spring onion, diced

  • 1 cup rice

  • 300ml water

marinade:

  • 1 1/2 tsp soy sauce

  • 1 tsp oyster sauce

  • 1 tsp corn flour

  • dash of sesame oil

  • pinch of pepper

  • 1 tsp water

 

Method:

1. Add marinade and chopped olives to minced pork, mix well. Set aside.

2. Wash rice, put in an earthen pot, pour in some water and bring to the boil over low heat.

3. When the water on surface has evaporated, put marinated minced pork on the rice (do not cover rice surface completely).

4. Heat until rice is cooked (about 15 minutes).  Heat off, lid on for 10 minutes.  Add in a little soy sauce and sprinkle with deep-fried peanuts, chopped chilli, minced spring onion and coriander. Mix well when serving.

it is definitely not the prettiest looking dish but it is very tasty.  i only very recently knew about this preserved olive kale or salt olive vegetable from our trip to hong kong.  we were having dim sum with some family when this dish came out, green beans cooked with this preserved olive, we found it so delicious that my mother had bought a bottle of it and we had taken it back to germany.  we had used it a few times before when stir frying some vegetables but i had not found another recipe or way to use it until i stumbled upon this recipe.  the preserved olive kale gives the dish a slight saltiness, sourness and earthiness.  as it is quite a heavy and rich dish it would maybe be more appropriate to eat during the fall or winter time.  also as it is mostly rice and meat i had served it with some green beans and onions just simply stir fried to have a more balanced meal.  i would definitely make this again, it is a very simple and straightforward recipe which i guess you can also change and alter a few of the ingredients.  however the main ingredient is definitely unchangeable, i will need to check if i can find the preserved olive kale in the chinese supermarket here in germany.  otherwise it was quite a successful first attempt of this recipe.

chinese, cooking, dinner, porkJackie Wongrice in pot, preserved olive kale, salt olive vegetableComment