Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, minced pork & rice - cauliflower bake. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Minced Pork & Rice - Cauliflower Bake is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Minced Pork & Rice - Cauliflower Bake is something which I’ve loved my entire life. They are nice and they look wonderful.
Cinnamon, cloves and allspice are sprinkled over ground pork, mashed potato and onion and simmered in water for about an hour until the flavors are mingled and a thick sauce is created. This tasty filling is spooned into a deep dish pie crust, topped with another crust, and baked until deliciously brown. Ground pork tastes much better than ground beef; Ground pork works really well with many different seasonings and makes for really flavorful burgers; Ground pork is cheaper than ground beef (by the way, check out this post on How to Stretch the Meat Budget) Ground pork burgers reheat better than beef burgers without getting tough or dry Break out of the boring weeknight meal rut with these best ground pork recipes to add to your weekly rotation.
To begin with this particular recipe, we have to prepare a few ingredients. You can have minced pork & rice - cauliflower bake using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Minced Pork & Rice - Cauliflower Bake:
- Prepare 1 Cauliflower
- Take 500 g Minced pork
- Get 200 ml Rice (a rough mug)
- Make ready 250 ml Soured cream
- Get 100 g Cheddar (grated)
- Get Oil
- Get Salt & Pepper
Minced pork can be substituted for minced beef or lamb, or mixed with them for a different flavour. Use for meatballs, Chinese dumplings or Thai-style pork balls. Meatballs are a fantastic way to use up pork mince, whether simmered in pasta sauce as seen in Dominic Chapman's Spaghetti meatballs recipe or, as Louise Robinson demonstrates in her Japanese pork meatball recipe, flavoured with ginger, garlic and chilli and served with noodles or rice. Inspired by the Taiwanese comfort dish lu rou fan, this quick and tasty braised pork mince recipe makes for a perfect midweek meal.
Steps to make Minced Pork & Rice - Cauliflower Bake:
- We cut the cauliflower into smaller florets, and boil them in a salty water (until just tender, try not overcooking). Sauté the minced pork in hot oil, then seasoning with salt and pepper.
- We sauté the dry rice in oil, seasoning with salt and pepper, then pour double portion of water, and cook for 15 minutes on low heat, allowing the rice to absorb all the moisture. Set apart for further 15 minutes.
- We separate the florets of cauliflower into half & half. Taking a bake form (buttered & breadcrumbed) and place half of the cauliflower into bake form.
- We stir the cooked rice and minced pork in a bowl, laying evenly into the bake form on top of the cauliflower. Finish the layers with the other half of the cauliflower on the rice & minced pork. Cover the whole with soured cream, push into a 180C° preheated oven for 15 minutes. After the quarter of hour, take out from the oven, spread some grated cheese on top, and place back into the oven till nice brown and crisp.
The pork is caramelised and then braised in soy sauce with Chinese five-spice. It's traditionally served on a bed of sticky rice with steamed mustard greens and an egg, but feel free to swap these out for whatever you fancy. Choose shoulder or flank meat for minced beef, pork, or lamb. Stick with dark meat for chicken and turkey. These cuts are cheaper and have the right amount of fat for proper mince.
So that is going to wrap this up for this exceptional food minced pork & rice - cauliflower bake recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
