• 4servings
  • 30minutes
  • 105calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, E
MineralsCopper, Natrium, Fluorine, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 shallots, peeled and finely chopped

  2. 2 cloves garlic, peeled and crushed

  3. 1 chilli, seeds removed, finely chopped

  4. tsp each ground turmeric, ground coriander, and ground cumin

  5. 1tbsp soy sauce

  6. 1tbsp sunflower oil

  7. 200g (7oz) pork fillet, cut in thin strips 250g (8oz) Jasmine rice

  8. Pinch of salt

  9. 4 trimmed and chopped, and 2 carved

  10. 1/4 chopped and 1/4 cut into ribbons

  11. 1tbsp fresh coriander

  12. 4 x 150ml (5fl oz) dariole moulds, oiled

  13. 12 bamboo skewers, soaked in water

Instructions Jump to Ingredients ↑

  1. Put the shallots in a shallow dish. Add the garlic, chilli, ground turmeric, coriander and cumin, soy sauce and the sunflower oil. Add the pork fillet and stir to coat in the marinade. Leave for 30 mins for the flavours to penetrate.

  2. Put the Jasmine rice into a pan with the salt and 600ml (1 pint) boiling water. Bring to the boil and cook for 15 mins, until the rice is tender and the liquid absorbed. Spoon into the dariole moulds and put them in a warm place for a few mins.

  3. Meanwhile, set the grill to high. Thread strips of pork on to the bamboo skewers. Grill for about 15 mins, turning them as needed, until theyre browned all over.

  4. Turn the rice out of the moulds and serve the pork on the skewers, along with a bowl of chopped radishes and cucumber, garnished with coriander leaves. Decorate the serving plates with ribbons of cucumber and carved radishes.


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