Pork Pilaf Recipe | Kikkoman Corporation

Made spicy with black pepper and curry

Cooking time

45 minutes+

Calories

469kcal

Sodium

0.4g

Nutrition facts are for one serving.
Time to drain rice is not included in the cooking time.

Directions

30 minutes before cooking the rice, wash and place in a strainer. Cut the pork into 1.5 cm (1/2 in.) squares, and season with (A).
Heat 1 tsp of olive oil in a pan and cook the pork until well-done.
Boil 2 cups of water in a pot. Put in and dissolve the bouillon cube and warm over very low heat.
In another pot, saute the onions and garlic with 1 Tbsp of olive oil. Add (B) when soft, then add and stir-fry the rice when fragrant. When the rice becomes translucent, put in the curry powder, thoroughly mix together, and add the white wine.
Add and combine with the hot soup (3), and then add salt, the pork and meat juice. When it starts to boil, cover with a lid and cook for 10 minutes over low heat.
Peel the bananas, cut into 3 cm (1 in.) lengths and then in half, and sprinkle with lemon juice. Melt the butter in a pan, and lightly saute the bananas. Place on top of the pilaf when finished, and steam for 10 minutes.

Cooking Basics

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.