Sticky pork sausage rice bowls

Name: Sticky pork sausage rice bowls
Cook time: 30 min
Yield: 4-6
Cuisine: Asian
Ingredients: 2 tbsp rice bran oil or other flavourless oil; 1 small brown onion, diced; 3 garlic cloves, crushed; 2 tbsp grated fresh ginger; 600g pork sausages, casings removed, meat roughly chopped; ½ -¾ cup warm cooked rice per serve

Katrina Meynink

March 6, 2023

Rice bowls with caramelised pork sausage.Katrina Meynink

easyTime:< 30 minsServes:4-6

This is a straightforward crowd-pleaser that gets the job of dinner done. I love the uneven caramelised bits 'n' bobs you get using sausage instead of mince, and the way the sauce thickens and caramelises in as long as it takes you to cook a pot of rice. It's lovely eaten warm but equally delightful made ahead and enjoyed as a cold salad.

Ingredients

2 tbsp rice bran oil or other flavourless oil
1 small brown onion, diced
3 garlic cloves, crushed
2 tbsp grated fresh ginger
600g pork sausages, casings removed, meat roughly chopped
½ -¾ cup warm cooked rice per serve

Sauce

½ cup hoisin sauce
½ cup orange juice
2 tbsp soy sauce

Salad

½ continental cucumber, sliced
1-2 radish, finely sliced
1 cup mint leaves, finely sliced
1 cup coriander leaves, coarsely torn
roughly chopped peanuts, to scatter

Method

Step 1
Place a frying pan over low-medium heat. Add the oil and, once hot, add the onion. Cook, stirring often, until soft and fragrant but not overly coloured. Add the garlic and ginger and cook until just fragrant. Add the pork sausage meat and cook, stirring often, until the pork has cooked through and browned. As you stir, use the edge of your wooden spoon to help break up the sausage pieces into small chunks.
Step 2
Combine the sauce ingredients in a small bowl then pour over the pork. Turn the heat to medium-high and cook for 1-2 minutes or until the pork looks caramelised and sticky, as if it has a jammy coating.
Step 3
Add the warm rice to serving bowls. Divide the pork among bowls. Top with the salad items and serve.