FRIJE

Instructions

• 1.   Slice the spring onion into thin rounds and set aside the white and green parts separately. Crush or mince the garlic. Grate the zest of the lime using a fine grater, then squeeze the fruit into a small bowl. Heat 1/2 tablespoon of sunflower oil per person in a sauté pan over medium heat. Add the white part of the spring onion, half of the garlic, and cook for 2 to 3 minutes. Reserve the green part of the spring onion for garnishing the dish. Grate the ginger using a fine grater and set it aside.
• 2.   Add the rice to the sauté pan and cook for 2 to 3 minutes. Then, add 200 ml of water per person, 1/2 teaspoon of lime zest, a pinch of salt, and bring to a boil covered. Reduce the heat and cook for 14 to 17 minutes. Stir occasionally and add water if the rice becomes dry.
• 3.   Cut the cucumber in half lengthwise and then into thin rounds. Remove the mint leaves from the stems and finely chop them. In the small bowl, prepare a dressing by mixing the yogurt with the remaining garlic, 1/2 tablespoon of extra virgin olive oil per person, and 1/3 of the lime juice. Season with salt and pepper.
• 4.   Heat 1/2 tablespoon of butter per person in a wok or sauté pan over medium-high heat. Cut the pork cubes in half. Add them, along with the ginger, to the wok or sauté pan and cook for 1 to 2 minutes until browned. Then, add the soy sauce, 1/2 teaspoon of sugar, and 2 tablespoons of water per person. Mix well, reduce the heat, and simmer for 3 to 4 minutes until the liquid evaporates and becomes syrupy.
• 5.   Mix the remaining lime juice with the rice and let it rest covered until everything is ready. In a salad bowl, mix the cucumber, lamb's lettuce, and mint, and add the yogurt dressing.
• 6.   Serve the lime-seasoned rice on plates and place the caramelized pork cubes on top. Serve with the cucumber salad and garnish with gomasio and the green part of the spring onion.

Nutritional information *