- 3/4 cup Thai satay stir-fry sauce
- 4 x 125g pork leg steaks
- 2 tablespoons vegetable oil
- 1 1/2 cups white long-grain rice
- 1 1/2 teaspoons turmeric
- 3 cups Massel chicken style liquid stock
- 1/2 cup fried shallots
- 1/2 cup flat-leaf parsley leaves, chopped
- 3 hard-boiled eggs, cut into wedges
- Step 1Place satay sauce into a shallow ceramic dish. Add pork. Turn to coat. Cover. Refrigerate for at least 2 hours, or overnight if time permits.
- Step 2Preheat oven to 200°C. Heat oil in a deep frying pan over medium heat. Add rice and turmeric. Stir until well coated in oil. Add stock. Bring to the boil. Pour mixture into a 6-cup capacity ovenproof dish. Cover. Place onto lowest shelf of oven. Cook for 20 minutes.
- Step 3Meanwhile, wipe frying pan clean. Heat over high heat until hot. Add pork. Cook for 1 minute each side. Transfer to a baking tray. Place into oven above rice. Bake both for a further 10 to 15 minutes or until rice is tender and pork is just cooked through.
- Step 4Stir shallots and parsley through rice mixture. Spoon onto serving plates. Top with pork and eggs. Serve.
Fried shallots are sold in bags in the Asian section of large supermarkets. If you can’t find them, you can make your own by thinly slicing French eschallots then frying in oil until golden and crisp.
- Author: Dixie Elliott
- Image credit: John Paul Urizar
- Publication: Super Food Ideas