We all crave comfort food. For some, it may be a warm bowl of stew on a cold winter’s night, or for others, a big bowl of pasta carbonara to fill an empty stomach. For most Asians, comfort food is usually found in a warm bowl of soup, or in our mother’s/grandmother’s home cooked food.
While this dish may not be a typical home cooked meal that an Asian mother would serve, the flavors are very nostalgic – Melt-in-your-mouth pork, slowly oven braised in dark soy and spices, on a bed of hot rice, topped with pickled carrots and lashings of spring onions and cilantro.
I know that Cauliflower ‘rice’ is really popular now as a low carb alternative to rice. Being Asian and a die-hard rice lover, I honestly have trouble giving up rice completely. So I decided to meet in the middle with this recipe – Serving up a brown/white rice mix, with cauliflower rice!
The cauliflower rice adds texture and flavor to the combination while adding fibre and reducing the overall carb intake. The best of all worlds? Yes. I think so.
If you are really carb-adverse, use all cauliflower rice. Or, if making the cauliflower rice is too much trouble. Just scrap that and cook your favorite rice. This recipe is that forgiving. It won’t judge you (unlike Asian parents).
P.S. If you made my orange pulled pork from before, this is the perfect time to use it! Make a big batch over the weekend, and on a busy weekday evening all you’d need to do is make the quick pickle, cook rice, slice some garnish and you’ll be good to go!
Asian Pulled Pork on Cauliflower Rice and Rice
Asian style comfort food at its best - Slow cooked pulled pork on a bed of hot rice.
- 120 grams orange pulled pork from pulled pork recipe
- 1 1/2 cups jasmine rice washed
- 1 head cauliflower washed, core removed and processed in food processor until texture resembles rice
- 1 sprig spring onion washed and cut on a bias
- 2 handfuls coriander washed and chopped
- 1 red chilli (optional) washed and sliced on bias
- 2 tbsp olive oil extra virgin
- salt and pepper season to taste
- 1 medium carrot washed, peeled and peeled into ribbons
- 4 tbsp rice wine vinegar
- 1 tbsp castor sugar
- 1 tsp salt
Reheat pulled pork.
Cook rice according to package directions.
Preheat oven to 390 degrees F/ 200 degrees C.
Place cauliflower 'rice' in a wide baking dish, season lightly with salt and pepper, and drizzle with olive oil.
Bake cauliflower in the oven until cooked and fluffy. Approximately 12-15 minutes
Mix all pickle ingredients together, and set aside to marinate for 5-10 minutes.
To serve, place jasmine rice on dinner plate, followed by cauliflower rice, pickles, pulled pork, and garnish with spring onion, coriander and chilli (if using).
- To make carrot ribbons, use a vegetable peeler and go along the length of the carrot flesh. This will create strips of carrot. Repeat until all carrot is used.
- Carrot pickle can be made ahead of time and stored in the fridge for up to 2 days.
- When cooking jasmine rice, the usual rice to water ratio is 1 : 1.5.
Looking for another quick and easy recipe to use up all that pulled pork? Try this – Asian Pulled Pork with Steamed Buns and Pineapple Salsa.