Myanmar Pork Pot with Basmati Rice

Goodman Fielder Food Service
Myanmar Pork Pot with Basmati Rice

Myanmar Pork Pot with Basmati Rice

Posted on 11th September 2018
Beautiful pork scotch fillet served with a unique blend of flavours accompanied by aromatic Biryani Special Basmati Rice. Read more!
Makes 10, scale as needed.

Ingredients

AmountMeasureName
1.5 kg Fortune Biryani Special Basmati Rice
50 g White Wings Cornflour
2 kg Pork Neck Scotch Fillet (Diced)
400 g Onion (Diced)
50 g Garlic (Diced)
30 g Ginger (Sliced)
60 g Brown Sugar
5 g Turmeric
20 mL Kecap Manis Sweet Soy Sauce
20 g Vegetable Stock Powder
10 g Salt
10 g Pepper
100 mL Water
1 each Cabbage
500 g Pickled Vegetables

Method

Image of the raw ingredients for myanman pork pot

Step 1:

Marinate the pork neck scotch fillets with ginger, garlic and soy sauce. Wrap with plastic and allow it to set overnight.

Step 2:

Peel and clean the onions and ginger, then slice and dice. Mince the garlic and combine all in a bowl, then season with salt and pepper.

Image shows the chef crushing the ginger and slicing the onion

Step 3:

Heat olive oil on high heat in a pan and fry off onions. Dice potatoes in quarters, then seal them with the onion mix over the heat.

Chef is pictured sealing the potatoes in onion mix

Step 4:

Add the marinated pork to the pot, along with extra soy sauce, raw sugar and turmeric. Place the lid on and cook on a low heat for one hour.

The chef marinades the pork fillets

Step 5:

For the garnish, dice the cabbage and pickled vegetables. Mix together and set aside.

The chef is creating a garnish using pickled vegetables

Step 6:

To prepare the Fortune Biryani Special Basmati Rice, pour the rice into a tray and cover with one centimetre of water. Place in steam oven for 10 minutes until fluffy.

Here the chef is seen mixing the rice

In this photo the chef is seen placing the rice in the oven

Step 7:

To serve, add rice to a plate and pour a scoop of the pork pot over-the-top. Garnish with the pickled vegetables.

The chef is seen serving the myanmar pork pot with basmati rice

Message from chef Terry Dickson

Terry Dickson

We always try and cater to dishes that are inspired by all countries. This dish was incorporated into our hospital menu by one of my head chefs and has been a crowd favourite with my patients. It’s just full of unique flavours and makes the perfect winter warmer.

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