CookEat Recipe
Prawn and Pork Rice Soup
Pork loin and rice simmer with ginger, chilli and onion. Prawns cook in the broth at the end before a brief rest.
Method
Steps
Step 1
Use dry white rice, weigh it before cooking and rinse it. Chop onion and peeled ginger. Cut raw pork loin into 2 cm cubes and use raw peeled, deveined prawns, thawed if frozen. Handle meat and seafood separately and clean hands and utensils.
Step 2
Heat olive oil in a 5 litre saucepan over medium heat. Cook onion and pork for 6–8 minutes, turning. Add ginger, chilli, rice and 2400 ml water once. Bring to a boil, partially cover and simmer for 18–22 minutes until rice is tender and thick pork pieces reach 71°C internally on a clean digital thermometer.
Step 3
Add prawns and simmer for about 3–5 minutes until their centres reach 74°C. Rest off heat for 4 minutes and serve eight bowls.
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Cooked 3 times