Rice with pork and vegetables
6 servings
40 minutes
Rice with pork and vegetables is a dish of Chinese cuisine filled with rich flavors and aromas. The combination of tender meat, crunchy vegetables, and fragrant spices makes it truly harmonious. Historically, such dishes arose as part of the tradition of quickly stir-frying ingredients in a wok, preserving their freshness and juiciness. Ginger and garlic add spiciness, while bell pepper and green peas provide light sweetness and freshness. This dish is perfect for both everyday dinners and festive tables, highlighting the art of combining simple ingredients into exquisite taste. It is served hot, often with soy sauce or spicy seasonings that add depth to its flavor.
1
Immediately put the rice to boil in salted water. When ready, drain it in a colander.
- Long-grain rice: 300 g
- Salt: 1.5 teaspoon
2
Cut the pork into 2–3 cm cubes.
- Pork neck (collar): 400 g
3
Fry the meat in a pan until a brown crust forms. Transfer to a plate.
- Pork neck (collar): 400 g
4
In the fat left from frying pork, lightly sauté finely chopped onion and minced garlic, then add the peeled and grated ginger root.
- Onion: 100 g
- Garlic: 3 cloves
- Fresh ginger: 50 g
5
Add diced carrots and sweet peppers, and put in green peas. Cook everything together, stirring, for 10-15 minutes.
- Carrot: 100 g
- Sweet pepper (capsicum): 1 piece
- Green peas: 100 g
6
When the vegetables are soft, return the meat to the pan and add the rice. Season with salt, stir, and cook for 5-7 minutes.
- Long-grain rice: 300 g
- Pork neck (collar): 400 g
- Salt: 1.5 teaspoon
