CookEat Recipe
Choy and Pork with Sesame Yogurt
Pan-cooked pork and softened choy are folded with rice, yogurt, chilli, sesame oil and herbs. Serve the warm mixture with baguette toasts.
Method
Steps
Step 1
Weigh the rice dry; rinse and simmer in the measured 1000 ml boiling water for the full packet time until tender, then drain well. Wash the choy thoroughly and slice the stalks and leaves separately. Wash and chop the herbs.
Step 2
Use raw boneless pork loin cut into 2 cm cubes. Heat the olive oil in a wide pan over medium-high heat and cook the pork with the chilli for about 6–10 minutes, turning, until a clean thermometer reads 71°C in the thickest pieces. Transfer to a clean plate.
Step 3
Cook the choy stalks in the pan over medium heat for 3–4 minutes, then add the leaves for another 2 minutes until wilted. Fold in the rice, pork, yogurt, sesame oil and herbs off the heat; keep the pork in pieces.
Step 4
Slice the baguette and toast in a dry pan for 1–2 minutes per side. Divide the warm pork and rice mixture among eight small plates and serve with the toasts.
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