Embark on a culinary journey to Southeast Asia with this Thai Style Pork Rice Bowl with Green Beans, Coriander and Rice recipe. This dish is a vibrant blend of exotic flavours and textures, promising a dining experience that is both exciting and satisfying.
The pork is marinated in a blend of Thai spices, its robust flavour enhanced by the fresh coriander. Each spoonful is a burst of exotic flavours, transporting you straight to the bustling streets of Thailand.
Adding a touch of crunch to the dish are vibrant green beans, lightly sautéed to retain their natural sweetness and crunch. They add a refreshing contrast to the rich pork, their bright flavour cutting through the robustness of the meal.
The coriander adds a burst of freshness and a hint of citrusy flavour that ties all the flavours together.
This Thai Style Pork Rice Bowl with Green Beans, Coriander and Rice recipe is a testament to the beauty of simple, well-balanced flavours. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is sure to impress.
Before you get started make sure you wash the veggies and gather the necessary cooking tools, including a saucepan, garlic press and a frying pan.
Thai Style Pork Rice Bowl with Green Beans, Coriander and Rice
Print RecipeIngredients
- 1 Echalion Shallot
- 150g Basmati Rice
- 2 Garlic Cloves
- 2 Spring Onions
- 50g Ketjap Manis
- 150g Green Beans
- 25ml Soy Sauce
- ½ Red Chilli
- 240g Pork Mince
- 300ml Water for the Rice
Instructions
Step 1: Cook the Rice
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and put a lid on the pan. Leave to cook for 10 minutes, then remove the pan from the heat (still covered) and leave to the side for another 10 minutes or until ready to serve (the rice will continue to cook in its own steam).
Step 2: Prep the Veggies
Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Halve the red chilli lengthways, de-seed and finely chop. Trim the spring onion and thinly slice. Trim the green beans then chop into thirds.
Step 3: Stir-Fry the Green Beans
Heat a splash of oil in a frying pan on high heat. Once hot, add the green beans and stir-fry until tender, about 5-6 minutes. When cooked, transfer to a plate.
Step 4: Cook the Mince
Keep the pan on high heat and add another splash of oil if the pan is dry. Add the pork mince and stir-fry until browned, 6-8 minutes, breaking it up with a wooden spoon as it cooks. When the pork is cooked, drain off any excess oil, add the shallot, garlic, spring onion and as much chilli as you dare. Cook until the veggies are softened, another 2-3 minutes.
Step 5: Bring Back the Beans
Return the green beans to the pan. Add the ketjap manis and soy sauce and stir everything together.
TIP: If the mixture is a little dry, add a splash of water.
Step 6: Finish and Serve
Remove the pan from the heat. Fluff up the rice with a fork and share between your bowls. Top with the pork stir-fry and enjoy your meal. As they say in Thailand, Aloy mak!
