Best 2 Sticky Sweet Chilli Pork And Basil Rice Recipes

Unleash your culinary prowess and embark on a taste adventure with our ultimate guide to creating the perfect Sticky Sweet Chilli Pork and Basil Rice. This tantalizing dish is a symphony of flavors, combining the succulent sweetness of caramelized pork with the fragrant heat of chillies, all wrapped in the comfort of aromatic jasmine rice. Prepare to elevate your taste buds as we unveil the secrets to achieving tender pork coated in a luscious sticky sauce, complemented by the freshness of basil and the warmth of jasmine rice. Trust us, every bite will leave you craving more.

Here are our top 2 tried and tested recipes!

STICKY SWEET CHILLI PORK AND BASIL RICE

Sticky Sweet Chilli Pork and Basil Rice image

Just love sticky sweet chilli recipes and well have a fair bit of pork in the freezer, so hoping to try this soon, from recipe+ NOTES - microwave rice is precooked and just needs to be reheated. Replace pork with chicken or firm tofu.

Provided by ImPat

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons vegetable oil (or peanut oil)
350 g pork steaks (scotch steaks cut into 2.5cm pieces)
2 garlic cloves (crushed)
1 chili (fresh long red seeded sliced optional)
3 teaspoons ginger (fresh grated)
1/3 cup sweet chili sauce
1 tablespoon soy sauce
1 red capsicum (small finely chopped)
450 g brown rice (90 second microwave packet)
370 g bok choy (baby 1 bunch trimmed coarsely chopped)
1/2 cup Thai basil (leaves)

Steps:

Heat a wok or large frying pan over moderately high heat and add half the oil and swirl to coat surface and stir fry pork for 5 to 6 minutes or until browned.
Add garlic, chilli and ginger and stir fry for 1 minutes or until fragrant and then add sauces and stire fry for 1 minute or until pork is cooked and then remove from wok.
Add remaining oil to wok, heat over high heat and add capsicum and rice and stir fry for 3 to 4 minutes or until heated and then add the bok choy and stir fry for 1 to 2 minutes or until heated and then return pork, cooking juices and 1/3 cup of the basil leave to work and stir fry until heated.
Spoon into shallow serving bowls and serve topped with remaining basil.

PORK, BASIL AND CHILLI STIR FRY - THAI STYLE

Pork, Basil and Chilli Stir Fry - Thai Style image

My best friend, Deb, bought me a class at a Thai cooking school for my birthday. This was my favourite recipe. The most important thing I learned was, when it comes to Thai cooking, don't use substitutes - you only get the real flavour if you take the trouble to buy the right ingredients. This should be cooked in a wok, but a frypan will do if you don't have one. Don't be worried by the chillies, this dish is mild - as long as you remove the seeds from the chillies.

Provided by Kookaburra

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

500 g pork fillets, chopped into small, bite-sized pieces
2 tablespoons garlic, finely chopped
4 shallots, finely sliced (use golden or red shallots)
2 large red chilies, deseeded then finely chopped
2 large green chilies, deseeded then finely chopped
2 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoon palm sugar
1 cup basil leaves, torn (use Thai basil if available, but sweet basil will be fine)
vegetable oil
white pepper

Steps:

Prepare all ingredients in advance.
Place wok or pan over a moderate heat and add 2 tablespoons oil.
Add garlic and stir fry gently until it is just starting to colour lightly.
Add the sliced shallots and stir fry for a few minutes until they are transparent.
Remove garlic and shallots to another dish and set aside until needed.
Add a little more oil to the pan and increase heat.
Stir fry pork, in batches, until it is coloured (it doesn't have to be cooked through).
When the last batch of pork is cooked, add the shallots and garlic and the remaining pork to the pan.
Add the chillies and stir fry for a minute or two.
Now add the oyster sauce, fish sauce and palm sugar.
Stir fry for about 5 minutes or so until pork is cooked and the sauce is slightly caramelised.
Add basil and stir fry until wilted.
Before serving, sprinkle lightly with white pepper.
Serve with steamed jasmine rice.

Tips:

Mise en place: Before you start cooking, ensure all your ingredients and tools are ready. This will help you stay organized and prevent any scrambling during the cooking process.
Use a heavy-based pot or skillet: This will help distribute heat evenly and prevent your pork from burning.
Don't overcrowd the pan: When searing the pork, make sure to give each piece enough space so it can brown properly. If you overcrowd the pan, the pork will steam instead of sear.
Use a meat thermometer: This is the best way to ensure your pork is cooked to the proper internal temperature (145°F for medium-rare, 160°F for medium, or 170°F for well-done).
Let the pork rest before slicing: This will allow the juices to redistribute throughout the meat, resulting in more tender and flavorful pork.
Use fresh basil: Fresh basil has a much more intense flavor than dried basil. If you don't have fresh basil on hand, you can substitute 1 teaspoon of dried basil for every tablespoon of fresh basil.
Serve with your favorite sides: Sticky sweet chili pork and basil rice can be served with a variety of sides, such as steamed vegetables, roasted potatoes, or a simple green salad.

Conclusion:

This sticky sweet chili pork and basil rice is an easy and flavorful weeknight meal that is sure to please the whole family. It is packed with protein, vegetables, and healthy grains, making it a well-balanced and satisfying meal. The sweet and savory sauce is addictive, and the tender pork and fluffy rice make this dish a winner. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed.