Iceberg Lettuce & Pork Rice Bowl

Name: Iceberg Lettuce & Pork Rice Bowl
Total time: 300 s
Yield: 1 Serving
Cuisine: British
Ingredients: 80 g thinly sliced Pork *cut into bite-size pieces; Salt & White Pepper; 1/2 teaspoon Potato Starch; 150 g Iceberg Lettuce *I used three large leaves; 1/2 teaspoon grated Garlic; 1/2 teaspoon grated Ginger; 1 teaspoon Sesame Oil; 1/2 teaspoon Asian Chicken Bouillon Powder; 1/2 teaspoon Soy Sauce; 1 serving warm Cooked Rice; Crispy Chilli Oil *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

The key ingredient of this dish is Iceberg Lettuce. Pork can be replaced with Chicken, OR Seafood such as Squid OR Prawns. If you want to cook more servings, you can simply multiply the recipe. For one serving, you cook 150g Iceberg Lettuce and it might look too much, but you must remember the volume of Iceberg Lettuce would be significantly reduced when cooked. The good side is it remains crispy after cooked.

Hiroko Liston @hirokoliston

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Ingredients

5 minutes

1 Serving

80 gthinly sliced Pork *cut into bite-size pieces
Salt & White Pepper
1/2 teaspoonPotato Starch
150 gIceberg Lettuce *I used three large leaves
1/2 teaspoongrated Garlic
1/2 teaspoongrated Ginger
1 teaspoonSesame Oil
1/2 teaspoonAsian Chicken Bouillon Powder
1/2 teaspoonSoy Sauce
1serving warm Cooked Rice
Crispy Chilli Oil *optional

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Steps

5 minutes

1

Cut thinly sliced Pork Belly into bite-size pieces, lightly season with Salt and White Pepper, sprinkle with Potato Starch, and roughly coat them.
2

Cut OR tear Iceberg Lettuce into about 5cm in size, and prepare Garlic and Ginger.
3

Heat Sesame Oil in a frying pan over medium high heat, cook Pork until nicely browned, add Garlic, Ginger and Iceberg Lettuce, and stir.
4

Add Asian Chicken Bouillon Powder and Soy Sauce, and stir until Iceberg Lettuce is cooked OR until the desired texture is achieved.
5

Half fill a bowl with warm Cooked Rice and cover it with the mixture, add some Crispy Chilli Oil on top, and enjoy.