Spicy Minced Pork Rice Porridge Recipes

RICE NOODLES WITH SPICY PORK AND HERBS

Steps:

• Bring a large pot of water to boil, and cook noodles according to instructions. Drain noodles while running under cold water, until they are cool to the touch. Set aside. Mix dressing by whisking rice vinegar, soy sauce, black vinegar, chile oil and sugar until sugar dissolves. Set aside.
• Cook the pork topping: Heat oil in saucepan over medium heat, and add ground pork and salt. Pan-fry, breaking meat into small pieces with a wooden spoon, until no pink parts and no liquid remain in the pan, about 5 minutes. Add garlic, ginger and scallion whites, and stir occasionally until the raw smell has disappeared and the meat is starting to brown in places, about 5 minutes. Add the vegetables, if using, along with a tablespoon of water, and cook for 2 or 3 minutes more, or until mixture is darkened and thick. Set aside.
• When you're ready to serve, divide cool, drained noodles into four individual bowls, and top each with a tablespoon of vinegar dressing followed by a pile of ground pork, herbs, peanuts and radishes, to taste. Serve with any remaining garnish, and additional chile oil and chile-oil solids, on the side.

SPICY MINCED PORK RICE PORRIDGE

Steps:

• Cook rice in 1 and a half cups of water until it forms a almost thick texture (a good gauge is that you can still almost make out the grains of rice and the water is slightly thick).
• Marinate minced pork with chilli sauce, sesami oil and oyster sauce.
• Add corn flour to the minced pork mixture.
• Leave for about 20 minutes.
• Fry shallots in oil until fragrant.
• Add minced pork and fry until the pork is no longer pink.
• Add chilli padi.
• Add half cup of water and the soya bean paste.
• Continue to fry over a medium flame until half the water is gone.
• Pour over rice porridge and serve.

SPICY MINCED PORK

Steps:

• Heat 2 tbsp oil in a large frying pan sauté the onions,peppers and chilies when softened add the garlic and remove from the pan and set aside.
• Add the remaining 1 tbsp oil and brown the mince in small batches avoiding the "stewing" effect.
• Place the browned mince on top of the reserved vegetables (keeps all the juices).
• Deglaze the pan with vinegar add the vegetables and pork and stir to mix.
• Add the oyster sauce and stir to heat.
• Serve on boiled white rice.

SPICY RICE NOODLES WITH GROUND PORK AND SCALLIONS RECIPE BY TASTY

Steps:

• Place the noodles in a large bowl and add boiling water to cover. Use tongs to separate the noodles to prevent clumping, then let sit for 5 minutes to soften. Reserve ¼ cup of the noodle soaking water and drain the noodles.
• Meanwhile, heat the sesame oil in a wok or large skillet over high heat. Add the pork and minced scallions, season with salt and pepper, and cook, stirring to break up the pork with a wooden spoon, until browned, 6-8 minutes.
• Add the noodles, reserved soaking water, and the chile-garlic paste to the wok and stir until the noodles are evenly coated in the sauce.
• Transfer the noodles and sauce to serving bowls and top with the sliced scallion greens. Serve with more sesame oil and chile-garlic paste alongside.
• Enjoy!