1 cup Sunrice Rice and Quinoa
1 pork fillet, about 500g
Extra peanut oil, for frying
2 Tbsp Hoyts sesame seeds
For the marinade:
½ tsp Hoyts black pepper, cracked
1.5 tsp sugar
2 cloves garlic, crushed
2 Tbsp oyster sauce
2 Tbsp peanut oil
1 Tbsp fish sauce
Dipping sauce: Muoi Tieu Chanh
1 lime, juiced
1 tsp freshly cracked Hoyts black pepper
1 tsp Maldon salt
For the salad:
1 bunch watercress
2 large tomatoes
1 small spanish onion, finely sliced
Cook Rice and Quinoa according to packet instructions.
Dice pork into 2cm cubes. Marinate with pepper, sugar, garlic, oyster sauce, peanut oil and fish sauce. Let sit for at least 20 minutes, at room temperature.
For the dipping sauce, slice lime in half, place in a small dish and microwave for 30 seconds. Let cool, squeeze juice, and mix with freshly cracked black pepper and salt.
Heat a non stick wok to very high heat. Add some peanut oil, and flash fry the pork in 4 batches, until caramelised and just cooked through. Set aside and keep warm.
Wash the watercress and arrange on a platter, along with sliced tomatoes.
Place cooked pork on the side, and top with sliced spanish onion.
Serve with Sunrice Medium Grain Brown rice topped with sesame seeds and dipping sauce on the side.