Charred, caramelised pork on a bed of fried rice with cashews, Thai basil and chilli.
2 tbsp grated palm sugar
1 tbsp grated ginger
¼ cup vegetable oil
4 pork cutlets (about 220g each)
2 shallots, thinly sliced
500g cooked jasmine rice
2 tbsp fish sauce
2 eggs, lightly beaten
4 roma tomatoes, quartered
¼ cup toasted cashews, finely chopped
1 cup Thai basil leaves
1 small red chilli, thinly sliced
1. Combine the palm sugar, ginger and 1 tablespoon of the oil in a bowl. Season well with salt and pepper and mix to combine. Brush over the pork cutlets and set aside to marinate for 10 minutes at room temperature.
2. Heat remaining oil in a large frying pan or wok. Add the shallots and cook, stirring occasionally, for 2 minutes or until starting to colour. Add the rice and fish sauce and cook, tossing occasionally, for 6 minutes. Move the rice to one side of the pan. Add the egg and cook for 2 minutes, start to stir the rice back into the egg and cook for a further minute. Add the tomatoes and toss to combine.
3. Meanwhile, preheat a chargrill pan over high heat. Add the pork and cook for 3 minutes each side, or until charred and caramelised.
4. Serve the rice with pork cutlets, cashews, Thai basil and chilli.