Pork Caramel and Pumpkin

Ingredients

250g jasmine rice
300g butternut pumpkin
500g pork fillets
2 garlic cloves, crushed
2-3 tb sp peanut oil
60g soft brown sugar
60ml fish sauce
60ml rice vinegar
2 tb sp chopped coriander leaves
1.25 mixed asian greens, bok choy, choy sum

Method

Bring a large saucepan of water to the boil. Add the rice and cook for 12 minutes or until tender, stirring occasionally. Drain well.

Meanwhile, cut the pumpkin into pieces roughly 2cmx 4cm thick. Thinly slice the pork, then combine with the garlic and 2 tsp of the peanut oil. Season with salt and plenty of black pepper.

Heat a wol until very hot, add 1 tb sp oil and swirl to coat. When just starting to smoke, stir-fry the pork in two batches for about 1 minute each batch or until meat changes color. Transfer to a plate. Add the remaining oil to the wok and stir-fry the pumpkin for 4 minutes or until tender but not falling apart. Remove and add to the pork.

Combine the sugar, fish sauce, rice vinegar and 1/2 cup of water in the wok and boil for about 10 minutes or until syrupy.

Return the pork and pumpkin to the wok and stir-fry for 1 minute or until well coated and heated through. Stir in the coriander.

Place the mixed Asian greens in a paper lined bamboo steamer over a wok of simmering water for 3 minutes or until wilted.

Serve immediately with the stir-rr and rice.

(Serves : 4)