Pork Stir Fry with Rice
By chef Gulasch
A dish that is popular more in a bad sense, but we will show you the way to make it so it tastes good to everyone. The key is fresh ingredients and less oil. In this version, we will make Kat's stir-fry with long-grain rice and pork.
- 25 min
- total
- Easy
- level
10 min prep · 15 min cook
What you will need
-
Pork Neck 1 pcs -
Basmati rice 80 g -
Passata 100 g -
Onion 0.5 pcs
-
Bell Pepper 1 pcs -
Garlic 1 clove -
Soy Sauce 1 tbsp
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍛✨
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Cook the rice. Rinse the rice thoroughly, cover it with water in a 1:2 ratio, bring to a boil, cover, reduce to the lowest heat, and cook for about 10-15 minutes until tender, or follow the instructions on the package
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Cut the pork. Cut the pork into smaller cubes
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Cut the peppers. Cut the peppers into thin strips
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Cut the onion. Slice the onion
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Cut the garlic. Finely chop the garlic
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Sear the meat. Sear the meat in a pan over high heat for about 4-5 minutes until golden, then set it aside
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Sear the vegetables. In the same pan, sear the vegetables over high heat for about 3 minutes until they soften slightly but remain crisp
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Add the meat, tomatoes, soy sauce, and simmer. Return the meat to the pan, add the soy sauce and passata, and simmer over low heat for about 2-3 minutes to combine everything
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Serve. Serve and enjoy the dish 🍛🍽️✨
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