I made this dish the other night to mixed reviews. My wife enjoyed the taste, but apparently felt like a dragon had just done mean, nasty, unforgivable things to her mouth (ie: she found it a tad bit too spicy). Me, well, I loved the taste and the spice of it. This dish was inspired by some of the things I learned while researching Peruvian cooking a few years back — namely, there is magic to be had when you mix Chinese and Spanish-style cooking.
This recipe is done in two parts. If you do part one first, while it is cooking, you have a half-hour to do the second part — plenty of time!
1 Batch of Asparagus Pilaf *BUT* add the following before placing in oven:
1 Tbsp Curry Powder
1 Tbsp Tumeric
1 Tbsp Cocoa Powder
1 Dried Thai Bird Chilli (or other hot’n’spicy pepper)
500g Ground Pork
1/4C Soy Sauce
1/4C BBQ Sauce
1 tsp Ground Black Pepper
In a wok (or deep frying pan) get the pork over high heat to start browning. Once the pork is about half-way cooked, add the ground pepper and the soy sauce, and continue to cook until the pork is cooked through (Please, PLEASE make sure it is cooked fully).
Once the pork is fully cooked, add in the BBQ sauce — a basic BBQ sauce is fine for this – there are so many other bold flavours that a fancy BBQ sauce would just muddle things, or get lost itself. Mix the sauce into the pork until the sauces are both well incorporated.
Once the Pilaf is ready, remove it from the oven and in a large dish combine the pilaf and the ground pork. Mix thoroughly and serve!