Forum Thermomix
Thermomix Recipes for TM5 and TM31 => All In One Meals using the Varoma => Topic started by: Zan on February 12, 2011, 08:43:42 am
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Name of Recipe: Five Spice Pork with Rice and Vegetables
Number of People: 4-5
Ingredients:
700g pork fillet, sliced
2 tbsp toasted sesame oil
1 tsp Chinese 5-spice powder
1 cup of rice (or amount required)
Vegetables: (or as preferred)
2 large carrots
1 head of broccoli, 1/2 a stork of broccoli
bunch of bok choy
1/2 red capsicum
8 mushrooms
Sauce:
4 tbsp sweet chilli sauce
1 tsp sesame oil
Preparation:
1. Toss sliced pork fillet in sesame oil and 5-spice powder. Leave to marinate for a few minutes.
2. Place into 2-3 foil parcels in bottom tray of varoma.
3. Place 800mls water in bowl and cook on varoma temp for 15 mins.
4. Whilst cooking place rice in basket and rinse and prepare vegetables. Keep the hard veg eg carrots, brocolli stalk, bok choy stalk separate. Place all soft vegetables on the top varoma tray.
5. Add the rice in the basket to the bowl and hard vegetables to the bottom varoma tray and cook for 8 minutes, add top varoma tray and cook for a further 8 mins.
6. Place in thermoserver.
7. Sauce – pop juices from the pork parcels in the bowl, add 4 tbsp of sweet chilli sauce, 1 tsp of sesame oil and cook for 3 minutes, 100° speed 2.
8. Add sauce to dish and serve.
Photos:
(http://4.bp.blogspot.com/-NM6zOK6khyo/TVZEEGTHHxI/AAAAAAAABRc/00cdsqzzXZg/s320/120211.jpg)
Tips/Hints:
Adapted from one of the Intellisteam recipes I mentioned in another thread.
If prefer to use noodles add them in the basket but adjust timing so they only cook for 5-10 mins (depending on type of noodles) rather than the 16 minutes for rice.
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Thanks Zan. Love to see people using the Varoma. Finished chicken curry in mine last night while cooking the rice.
Will looks for the Intellisteam link.
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Zan, with the sauce, do you leave the remnants of the steaming water in the bowl or not?
Looking to try this one tonight.
Thanks
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JaneZee - in case Zan doesn't reply, I would have thought you would add it to the water left in the bowl as I suspect a lot of the water would have been steamed off.
If Zan replies and says anything different, that will teach me to open my big mouth ;) :D :D :D
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Here's (http://www.morphyrichards.co.uk/IntellisteamDetails.aspx?Recipe=WK2RC2) the original recipe and the sauce seems to only be chilli sauce & sesame seeds. Have a look and see what you think but Katya could be right and there may only be a small amount of liquid left anyway. Guess, after tonight, we will all know the answer to this one ;) ;)
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eek can't remember.
But what I normally do is tip out the water just leaving the amount you want to make the sauce (ie think how much sauce you want). Usually there isn't much water left so just tip a little out.
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Thanks ladies! I decided to wait until tomorrow to try this & finally did Chelseas bangers & mash tonight instead - yummo!
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Also think there were quite a lot of juices in the foil from the pork so maybe that was enough liquid for the sauce?
Def must make this one again as remember it was yummy.
Reading through again I'd say get rid of the water, I think I would have said to leave it if that was the case. But still think about liquid quantity (it won't reduce really)
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Well I did this tonight for dinner. You were right Zan there were plenty of juices in the foil parcels to make the sauce with. I added a teaspoon of mirin to my sauce. It was really lovely, veggies were all nicely steamed (I always do heaps more veggies than recommended) & I was worried the sauce wouldn't add much because it was thin but it was beautiful (had my own TM sweet chilli sauce of course which is so much nicer than store bought). We wolfed it down - doggies most disappointed there was nothing left for them!!! DH is enjoying my experimenting ;D
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Thanks Zan for this delicious conversion - I used pork loin steaks and cut them into strips, not quite 400g but did lots of vegs (those mentioned plus sugar snap peas, zucchini and beans all of which came from our garden). Will be an the menu again!! :) :)
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looks like a juicy bowl of veges too johnro mmn :P
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I'm always happy with more vegies in this type of dish - looks great Robyn. I am a pork lover so don't know why I haven't got around to this one yet.
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(http://www.forumthermomix.com/index.php?action=dlattach;topic=5633.0;attach=2982;image)
Don't mind me all you lovelies and any laddies - decided to follow Maddy's instructions in the shoppping thread as to posting pics from the web so did the right click on the pic in my post above and then clicked on the pic icon above the smileys and viola there is a larger pic - thanks Maddy and apologies to all for having to look at the same pic. :) :) :) :)
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I'm so going to try this Robyn - now where is a picture of mine :D
No, didn't work for me - I just got an red x in a box.
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Must have missed it with the small pic Johnro. No missing this one. Looks lovely and am going to give it a go. Like they say.....a picture is worth a thousand words.
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Judy your photos need to be uploaded onto 1 of the photo sharing sites such as picasa (a software download from Google that helps you organize, edit, and share your photos. It's free, and easy to use), flickr (flickr is the best way to store, sort, search and share your photos online) or photo bucket (photobucket is an image hosting, video hosting, slideshow creation and photo sharing website).. Each of these are free software which can be downloaded for editing and sharing photos. Hope that makes some sense. :) :) Decided I had better advertise each so copied their blurb in brackets.
(http://www.forumthermomix.com/index.php?action=dlattach;topic=4525.0;attach=2917;image)
Judy this will raise a few questions but because your pic had been up loaded onto the web via this forum it was able to be copied and pasted something you can't do from the photos stored on your PC - unless you use a photo sharing software site :) :)
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OK, a whole new ball game so I think I will stick to what I know - any photo is better than none so I am happy I have managed to get that far. :-* :-*
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:D :D :D :D :D :D :D
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Can somone clarify something with this recipe for me please? I see that you are to cook the pork in the parcels for 15 minutes before adding rice and vegies to TMX, but do you keep the pork parcels in the varoma with the vegies as well or does it get set aside when the rice/vegies are added?
We often find that the times for cooking meat (especially in the EDC) are too long for our taste so I don't want to overcook the pork because I misread the recipe.
Thanks,
Kerryn
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I haven't made this one Kerryn but I agree with you that some times do overcook the meat. I like my meat pink so usually cook it less. Will be interested to hear from those who have done this one but I would think everything could go on together and the meat would well and truly be cooked.
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I made this yesterday and tried to be too clever for my own good. I was having noodles so didn't need to tie in the pork cooking time in with the rice cooking. I decided to cook the pork for about 18 minutes in total and timed the veg around that. The pork was definitely not cooked - we like it slightly pink but this was too pink to be safe.
As the veggies were cooked, I decided to stir fry the pork to cook it more quickly and it ended up being very tasty as it became slightly caramalised.
Also, the bottle that I thought contained sweet chilli sauce didn't, so I ended up using oyster sauce with some soy sauce as well. I did throw away most of the waer but kept a bit because the oyster sauce is so gloopy.
The result was a very tasty meal - perhaps bearing little relation to what I set out to cook but I definitely will do it again, although next time I will cook the pork for longer before adding the veg. ;) ;)
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I would like to make this tonight, but am a little confused as to the timing of adding things. When you start steaming the pork in the parcels in the varoma, do you finish cooking the pork and set it aside before cooking the rice and vegetables? Or otherwise - at what point in the cooking do you add the rice and the vegetables? Could someone who has made this help me out please? Thanks! Karen
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Made this tonight and it was delish. I checked the pork and after the 15 min steaming time it was cooked just beautiful I sliced it thin ish. I then added the rice and vege as per recipe, there wasn't a lot of liquid left in the pan after steaming and found that by the time the juices were added it was just enough. The only thing I didn't like was the rice it was a bit sticky.
Here s the proof hehehe
(http://pic20.picturetrail.com/VOL1482/7044979/20408809/398513684.jpg)
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Made this tonight. Yum! Karen I cooked the pork first for 15 mins and then added the rice and veggies leaving the pork in.
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Thanks for bumping this recipe! Photos look wonderful! ..and I love an all-in-one meal...barely any dishes a the end of it =! Winner! :)
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I made this for dinner tonight in my Thermochef. I used brown rice, so put it on at the same time as the pork. I cut the pork into cubes and placed them in a dish in the bottom tray instead of in foil parcels. After 15 minutes, I added the veggies in the top tray. I checked the pork and veggies after another 8 minutes and decided that they were cooked to my liking, so I removed them and put them in my insulated serving bowl. I continued to cook the rice by itself until it was cooked. I then took out the rice basket and drained all the cooking liquid. I then added the sauce ingredients and cooked the sauce.
Next time, I will probably check the pork after it has been cooking for 20 minutes.
My fussy DS really enjoyed this (except for the squash and mushrooms ), so I will make this again.
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yum, will try next week :)