Glazed Pork Nuggets

This was a Nadia Lim recipe (again!) that we really liked. Simple but very tasty.

Rice

1 1/2 cups jasmine rice

2 1/4 cups boiling water

1 broccoli, chopped

1 drizzle of oil

250g frozen peas

1/4 cup chicken stock

1/2 pack baby spinach

Nuggets

1 carrot grated

1 brown onion, finely diced

2 garlic cloves, minced

1 tsp ginger, finely grated

600g free farmed pork mince

1 egg

1/2 cup breadcrumbs

1 tsp salt

2 tbsp soy sauce

1/2 cup plain flour

1 drizzle of oil

Glaze

3 tbsp soy sauce

2 tbsp brown sugar

2 tbsp tomato sauce

2 tbsp sweet chilli sauce

3 tbsp water

---

Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 mins. Do not lift lid during cooking.

In a large bowl, mix all nugget ingredients (except flour and oil). Shape 2-3 tblsp of mixture into small patties, about 1.5 cm thick. Place flour in a bowl and dip nuggets in flour to coat.

Heat oil in a non-stick fry pan on medium heat. Cook nuggets in batches, for 4-5 mins each side until browned and cooded through. Set first batch aside, covered to keep warm while you cook the second batch. In a small bowl mix the glaze ingredients together.

Heat oil in a second frypan on a medium heat, add broccoli and cook for about 2 mins until starting to soften. Add peas and stock and cook for 1-2 mins. Add spinach and cook for a further minute. Add veggies to cooked rice, mix and season to taste with salt and pepper.

When second batch of nuggets are cooked, return first batch to the pan and pour over glaze. Turn off heat and let glaze bubble for 30 seconds - 1 minute, until glaze has thickened and coated nuggets.

Serve on a large platter, rice on the bottom and top with nuggets and glaze. Yum!

Variation

Just made the nuggets as per the recipe above and served them on a bed of potato and broccoli mash and it was delicious (that might be due to the amount of butter and cream in the mash too!!)