Recipe: Delicious Sauted Pork heart and chili pepper with brown ricecake

Sauted Pork heart and chili pepper with brown ricecake. Sauted Pork heart and chili pepper with brown ricecake pork heart • onion, sliced • poblano pepper, sliced • sweet bell peppers, sliced • egg, beaten • frozen brown ricecake, rinsed • Fish sauce to taste • garlic, minced Sauted Pork heart and chili pepper with brown ricecake pork heart • onion, sliced • poblano pepper, sliced • sweet bell peppers, sliced • egg, beaten • frozen brown ricecake, rinsed • Fish sauce to taste • garlic, minced Remove pork meat from soup broth. Cut belly into bite size cubes. In a large pot, sauté onions, belly peppers rings and pork in oil.

Heat the cast iron wok completely and add cold extra virgin olive oil. Immediately dump onion and sweet pepper in and sauté until the onion are caramelized for about a minute. Season the veggies with salt and pepper. You can cook Sauted Pork heart and chili pepper with brown ricecake using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Sauted Pork heart and chili pepper with brown ricecake

1. You need 1 of pork heart.
2. Prepare 1/2 of onion, sliced.
3. It's 1 of poblano pepper, sliced.
4. You need 2 of sweet bell peppers, sliced.
5. It's 1 of egg, beaten.
6. Prepare 6 oz of frozen brown ricecake, rinsed.
7. Prepare of Fish sauce to taste.
8. Prepare 2 of garlic, minced.
9. Prepare 1 tsp of wine.

Sauté minced garlic in olive oil until aromatic. Add sliced bok choy and tomatoes. Sauté until tomato leaching out red juice. Season it with salt or fish sauce.

Sauted Pork heart and chili pepper with brown ricecake instructions

1. Blanch pork heart in water until the color change. Start from cold water and once boiling, set timer for 1 minute..
2. Stop cooking and rinse pork heart under running water to chill and wash off bloody water..
3. Against the grain, slice pork heart into thin strips. Add into a beaten egg with wine..
4. Heat up 2 Tsp olive oil, saute garlic, pepper until aromatic. Pour in pork heart and egg mixture, cook until the egg is set..
5. Add brown ricecake and 1/2 cup water. Stir everything. Add more water if needed until the ricecake is soft to bite. Season with fish sauce..

Season with salt, garlic, pepper, chili, paprika, and cayenne pepper. In dutch oven, saute red onions, red, yellow and green bell pepper, (jalapeno peppers if you like your chili hot) in a little bit of olive oil. Salt your onions and peppers and cook until tender. Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper.