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Add the pork back into the pan, and toss in the Thai basil leaves. Meatballs are a fantastic way to use up pork mince, whether simmered in pasta sauce as seen in Dominic Chapman's Spaghetti meatballs recipe or, as Louise Robinson demonstrates in her Japanese pork meatball recipe, flavoured with ginger, garlic and chilli and served with noodles or rice. Generally, people in the United States refer to pork mince as ground pork, but in other regions people usually use the term minced pork.
To begin with this particular recipe, we must prepare a few components. You can have minced pork & rice - cauliflower bake using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Minced Pork & Rice - Cauliflower Bake:
- Make ready 1 Cauliflower
- Make ready 500 g Minced pork
- Prepare 200 ml Rice (a rough mug)
- Prepare 250 ml Soured cream
- Get 100 g Cheddar (grated)
- Get Oil
- Prepare Salt & Pepper
Minced / ground pork is stir fried with tasty classic Chinese flavours that are savoury with a touch of spice and sweet. Choose shoulder or flank meat for minced beef, pork, or lamb. Stick with dark meat for chicken and turkey. These cuts are cheaper and have the right amount of fat for proper mince.
Steps to make Minced Pork & Rice - Cauliflower Bake:
- We cut the cauliflower into smaller florets, and boil them in a salty water (until just tender, try not overcooking). Sauté the minced pork in hot oil, then seasoning with salt and pepper.
- We sauté the dry rice in oil, seasoning with salt and pepper, then pour double portion of water, and cook for 15 minutes on low heat, allowing the rice to absorb all the moisture. Set apart for further 15 minutes.
- We separate the florets of cauliflower into half & half. Taking a bake form (buttered & breadcrumbed) and place half of the cauliflower into bake form.
- We stir the cooked rice and minced pork in a bowl, laying evenly into the bake form on top of the cauliflower. Finish the layers with the other half of the cauliflower on the rice & minced pork. Cover the whole with soured cream, push into a 180C° preheated oven for 15 minutes. After the quarter of hour, take out from the oven, spread some grated cheese on top, and place back into the oven till nice brown and crisp.
Better cuts of meat like rib eye or chops are not usually ground up. This recipe has been used by me for several years, but keeps getting changed just a bit every time depending on what is in the pantry and freezer. It is rare to see recipes made with ground meat that are cooked this way so the meat is caramelised. But those golden brown bits you see - they are the crowning glory in this recipe that takes it from a rather unappetising pale brown-grey. Some people call it dinner hour, but many of us call it rush hour.
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