The Pork Rust is so named this way because the rusty look that roasting or frying the veges get.
What you’ll need to feed two healthy bellies:
- 2 steaks of pork
- 2 yams
- 1 red & 1 yellow pepper
- 2 slices of onion
- 3 cloves of garlic
- 4 large mushrooms
- Half a cup of frozen peas and carrots
- 1 small chili pepper
- 2 slices of cucumber
- 2/3 cup of rice
- Extra virgin olive oil
- Teriyaki sauce
Spices:
- Sesame seeds
- Tarragon
- Dill
I always start off when I have potatoes boiling enough water to boil the taters. Get the water boiling. Dice up the yams while your waiting for it to boil, for when it does, put the cubes in. I usually add dill to the rice and the potatoes.
Then measure out 2/3 a cup of rice, and rinse it a few times, then match the rice with water (this is for jasmine or basmati, brown rice takes different quantities). Once you have it measured, bring the water to boil and then turn it down very low for 15 min.
Once these two are going, fry the pork, with about 1/2 a teaspoon of tarragon, and sesame seeds. I also put a dose of teriyaki sauce on it right now. Mix the spread around a bit so it is evenly spread across the whole pork, this gives it delicious flavor.
When the pork has just been put on, I’ll dice up the onions and garlic and put them in their own frying pan with some olive oil to get them cracking. After these have been frying for a few minutes I will add the rest of the diced veges to the fry.
When I flip the pork after about 5 min, just check the bottom you want to see a bit of brown if its on a fairly hot heat. Don’t crank the heat or you’ll just burn the pork and keep it raw on the inside.
Keep an eye on the rice, when its done if you timed it right, everything else will be done and you’ll have to only make a nice garnish to suit your style. I choose a diced cucumber with some sprinkled sesame seeds and tarragon with a bit of dill.
Does it look yummy? How did yours turn out?