CookEat Recipe
Pork and Rice Pasta Bake
Pork, cabbage and onion cook with a lemongrass infusion, then bake with rice, pasta and spinach. Lime wedges accompany the dish.
Method
Steps
Step 1
Heat oven to 180°C. Weigh white rice and pasta dry; start their two cooking pans at the same time. Cook rice in 1800 ml boiling water for its package time and drain. Cook pasta separately in 2000 ml boiling water for its package time; reserve 250 ml and drain. Trim and bruise 30 g fresh lemongrass and tie in a muslin bag. Shred cabbage, chop onion, rinse spinach and cut washed lime into wedges. Cut raw pork loin into 2 cm cubes on a separate board; clean hands and utensils.
Step 2
Heat olive oil in a large lidded pan over medium heat. Cook onion, pork and cabbage for 8 minutes. Add reserved water and lemongrass bag, cover and simmer for 10 minutes. Remove and discard the bag, wilt spinach for 2 minutes and mix in rice and pasta.
Step 3
Transfer to a 3 litre ovenproof dish, cover and bake for 15–20 minutes until thick pork pieces reach 71°C internally on a clean digital thermometer. Rest for 5 minutes and serve with lime wedges.
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