Dinner recipe
Pork mince rice bowls with green beans, carrots, spring onions, ginger, garlic and a honey-soy sauce with lime.
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Ingredients
30cm 5l non-stick deep saute pan, 3l bean saucepan and 2l lidded rice saucepan, colander, tongs, measuring jug, scales, grater, knife, board and clean probe thermometer
Method
For more than four servings, repeat batches of no more than four. Divide displayed ingredients and method totals between batches; keep 250g maximum meat batches, pan sizes and per-batch times fixed. Allow extra elapsed time. Trim and halve beans. Coarsely grate peeled carrots. Slice spring onions, keeping white and green parts separate. Grate peeled garlic and fresh ginger. Measure 30ml lime juice. Keep raw pork chilled until needed. Mix all soy sauce, honey, rice vinegar, black pepper, all 30ml lime juice and 45ml water in a bowl. No extra salt is needed with the soy sauce.
Bring 1000ml water to the boil in a 3l saucepan. Add all beans, return to the boil and simmer 4 minutes, or follow the packet if longer, until tender with a little bite. Drain and discard water. While the pork cooks, rinse all rice and put in a separate 2l saucepan with 600ml water. Bring to the boil, cover and simmer gently 10–12 minutes or according to the packet. Keep 100ml additional boiling water measured separately; add only if needed before rice is tender. Drain excess and discard unused contingency water. Keep covered briefly until serving.
Measure 7.5ml vegetable oil for the meat, dividing it between two equal batches. Heat each share in the 30cm 5l pan over medium-high heat. Fry pork in batches of no more than 250g for 6–8 minutes, breaking up clumps, until browned. Check the thickest clumps reach 75°C for 30 seconds with a clean probe; continue cooking and recheck if needed. Transfer cooked pork and juices to a clean bowl.
Reduce heat to medium. Heat remaining 7.5ml vegetable oil. Add all carrots and spring onion whites; stir-fry 3 minutes until softened. Add all garlic and ginger for 1 minute, stirring to avoid burning.
Return all cooked pork and its juices to the vegetable pan with all beans and sauce. Bubble 3–4 minutes, stirring, until everything is steaming hot and sauce lightly coats the pork.
Divide all rice and pork mixture evenly between the intended servings. Scatter all spring onion greens over the bowls.
