lunch · dairy-free
Pan-crisped pork sticky rice cake
Slices of cooked pork and mung bean sticky rice cake fried until crisp and golden, served with pickled mustard greens.
- Time
- 20min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Remove all of the wrapping from the cooked cake and cut it into thick wedges.
-
2
Heat the oil in a skillet over medium heat.
-
3
Fry the wedges until golden on each side and the center reaches 74°C (165°F).
-
4
Drain briefly and serve with the pickled mustard greens.
