Nasi Goreng with Pork Crackling Shards

Ingredients

2 tbls Sesame Oil

2 Cloves Garlic, crushed

1 tbls Ginger, grated

4 Spring onions, finely sliced

500 gm Standom Pork Mince

3 Cups Cooked Rice

⅓ Cup Ketjap Manis (Dark, sweet soy)

2 Cups Bean Sprouts

2 Long Green Chillies, sliced

150 gm Barossa Fine Foods Pork Crackling Shards

Coriander & Thai Basil leaves, to serve

Method

Heat half of the oil in a wok over high heat and cook the eggs in batches for 2-3 minutes, set aside and keep warm.

Place the remaining oil in the wok, add the garlic, ginger, spring onions and pork mince and stir fry until the pork is cooked through.

Add the cooked rice and ketjap manis, cook for a further 4-5 minutes until combined & heated through.

Divide between four bowls, top with the bean sprouts, chilli, coriander & Thai basil. Place a cooked egg on each dish and sprinkle with the chopped pork crackling shards, serve with extra soy.

Cook’s Tip

Ketjap Manis is a dark, sweet soy from Indonesia. It is available in most supermarkets or Asian groccers.

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