Everyday Epicurean

Ingredients.

Rice:

• 1.5 cups of brown rice
• 2.5 cups of water
• 1 dried kashmiri chilli
• ½ cup of sultanas
• 2 teaspoons of turmeric 
• 1 teaspoon of dried powdered ginger

Main:

• 400g pork fillet or lean steak – cubed
• 1 tablespoon of ghee
• 1 capsicum – roughly diced
• 1 onion – roughly diced
• 2 rashers of bacon, diced
• 3-5 drops fish sauce
• 2 teaspoons Ceylon Curry Powder 
• 1 teaspoon of dried coriander leaves
• 2 teaspoons of brown sugar
• 1 tablespoon or so of apple cider vinegar 
• ½ to ¾ cup of shredded coconut
• 1 – 2 dried kashmiri chillies sliced thinly
• Splash of sesame oil
• Optionally, some fresh coriander leaves for garnish

Method.

Rice:

In a large cast iron frying pan dry roast the rice until a good amount of it pops and the rest toasts well (do not burn).

Place the rest of the ingredients in your rice cooker, then add the toasted rice and set it to cook. (You can do this on the stove, just cook as you usually would for rice)

Main:

In the same fry pan, add the ghee, heat until melted, then add the onion, bacon and capsicum. Cook until just softened. Remove and place in a bowl for later. 

Now in the frypan, splash in the sesame oil, add the pork (high heat), and brown on all sides. Add the curry powder, chillies, and vinegar. Stir well and cook for a minute or two. Add back the veg, fish sauce, coriander, and brown sugar. Stir through well. If the rice is almost done, add the coconut and stir well cooking for a couple of minutes.

Serve the rice as a bed, topped with the meat dish, and garnish with fresh coriander.