Firecracker Pork and Jasmine Rice with Pickled Apple, Fresh Cucumber and Radish
This dish combines the fiery kick of sriracha, the crisp sweetness of apple, the refreshing crunch of cucumber and radish, the savoury richness of pork and the fluffy and fragrent jasmine rice. Resulting in an explosion of flavours and textures that will leave you craving for more.
Number of servings
Ingredients
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300 Gram Pork Mince
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3⁄4 Cup Jasmine Rice
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1 Red Apple
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1 Lebanese Cucumber
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2 Radish
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3 Tbsp Brown Sugar/Soy (1-1)
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1 Brown Onion
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1 Garlic Clove
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3 Tbsp Rice Vinegar
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1 Carrot
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2 Tbsp Sriracha Sauce
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3g Pack Sugar PC
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Deepsided Pan
Bowl
1 Cook Rice
In a pot, bring 11⁄2 cups water to a boil. Stir in the jasmine rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep the pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.
Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.
2 Prepare Ingredients
Peel and dice onion and garlic. Thinly slice radish. Peel (this is optional) and grate carrot. Cut apple in half and remove the core, thinly slice or julienne. Dice cucumber.
3 Pickle Apple
Mix together 2 tablespoons of rice vinegar (keeping the rest for step 4) and the sugar packet, until sugar is dissolved. Toss apple in pickling liquid and set aside.
4 Cook Mince
Heat a deepsided pan on medium high heat with a drizzle of oil. Add onions and garlic, cook for 2 minutes. Add pork, cook for 3 minutes, breaking the mince up with a spoon or spatula. Stir in brown sugar/soy (dark brown liquid), sriracha (see tip) and remaining vinegar, cook for about 3 minutes. Stir in carrot and cook for 1 more minute.
Tip! Sriracha is very spicy, so add a little at a time and taste to make sure you have your desired spice level.
5 You Plate It!
Divide rice and firecracker pork between bowls, season with salt as desired. Serve with radish, cucumber and pickled apple. Enjoy!
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