Spicy and Sticky Marmalade Pork
Donal's Notes
Marmalade is such a great ingredient: it really boosts this most simple of dishes with its tangy, deep, sweet and citrus flavour.
Chopping board
Chopping knife
Small saucepan with lid
Measuring jug
Frying pan with lid
Wooden spoon
Instructions
1
Firstly, get the rice cooking. Rinse 250g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 600ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow it to stand with the lid on for 5 minutes before serving.
2
While the rice is cooking, get going on the prep. Peel and thinly slice the red onions and peel and grate the garlic. Shred the spring greens and set all of this aside to use as needed.
3
Heat the oil in a frying pan over a medium heat and gently fry the onion, garlic and chilli flakes for 5 minutes until soft.
4
Move the onion to the side of the pan and increase the heat. Add the pork strips and fry until browned all over – keep stirring the onion to prevent it catching.
5
Add the marmalade and 50ml water and stir to combine and bring to a steady simmer.
6
Add the greens, cover and cook for 2–3 minutes until the greens are wilted and the pork is tender and sticky.
7
Serve with the basmati rice.
