Pork and onion rice plate
Thin pork strips with softened onion and a light pan sauce, served over rice. Cooking in a wide pan helps the pork brown without a heavy bottled sauce.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 250g raw boneless pork loin, sliced into thin strips
- 150g dry rice
- 1 onion, thinly sliced
- 1 tbsp cooking oil
- 100ml water
- 1 tsp soy sauce, optional
- Black pepper, to taste
Method
- Prepare the pork and rice
Slice the onion before preparing the raw pork on a separate board. Clean the board, knife and hands afterwards. Cook the rice following its packet instructions.
- Soften the onion
Heat half the oil in a wide frying pan. Cook the onion over a medium heat for 7–8 minutes until soft, then move it to a clean bowl.
- Brown the pork strips
Add the remaining oil and pork to the pan. Spread out the strips and cook for 5–7 minutes, turning regularly. Avoid crowding the pan; cook in batches if necessary.
- Simmer and check the pork
Return the onion and add the water and optional soy sauce. Simmer gently until the pork is thoroughly cooked, checking a thick strip reaches 75°C for 30 seconds. Let the liquid reduce to a few spoonfuls.
- Serve over rice
Taste the sauce, add pepper and spoon the pork and onion over the hot rice. Serve immediately; add washed salad or cooked greens separately if you have them.
Make it work with what you have
- This is a quick-cooking loin recipe, not a method for pork shoulder or belly, which need different cooking times.
- The optional soy sauce adds salt as well as flavour. Taste before adding any extra salt.