Triple pork fried cauliflower rice
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Triple pork fried cauliflower rice sounds a bit weird but it was the best I could come up with at short notice.
It’s been a bit crazy at work and I only got home at about 4 pm and didn’t feel like doing a long cook. I will be cooking some duck breasts tonight by sous vide but for tea I wanted something relatively easy.
I decided since I had pork rashers, pork sausages, and lup chong that I had a triple threat of pork. I’m still eschewing carbs, so the fried rice had to be cauliflower rice.
I know what you’re thinking, where’s the bacon? I did think of buying some bacon but I decided against it. Can you believe it?
I’m eating more pork in preparation for shortages in case African Swine Fever virus infection becomes more of a problem which will mean Australian pork will be in higher demand from overseas pork lovers, especially the Chinese market which has been affected by ASF.
Recipe
- Pork rasher
- Pork sausage
- Lup chong
- Cauliflower rice
- Soy sauce
- Sesame oil
- Baby green peas
- Spring onions
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Cook a rasher of pork belly for 45 minutes at 200 °C (392 °F).
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Cook a pork sausage for 15 minutes at 200 °C (392 °F).
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Cut the cooked pork rasher into large cubes.
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Slice the cooked sausage into 1 cm (½ inch) pieces
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Slice a lup chong sausage.
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Slice some spring onions.
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Sauté the spring onions and lup chong sausage in a non-stick frying pan (frypan or skillet).
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As the lup chong sausage releases oil into the frying pan, add about a cup of cauliflower rice and keep stirring on a low heat allowing the cauliflower to absorb the fat from the lup chong sausage.
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Add in the pieces of pork rasher as well as the pieces of pork sausage and stir through.
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Add the pork fat from the baking sheet used to cook the pork rasher and pork sausage to the frying pan and stir through allowing the cauliflower to absorb the pork fat.
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Add a little sesame oil and stir through.
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Add in the frozen baby green peas and stir through until the peas are cooked.
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Add in a splash of soy sauce and stir through and then turn the heat off.
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Transfer the fried cauliflower rice to a bowl and eat with chopsticks.
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Shoot a photograph and a short video because Google now wants video on recipe cards.
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Eat the meal.
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Wash the dishes (hint, wash as you cook, it makes life easier).
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Write the recipe.
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Write the blog post.
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Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
Disclaimer
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
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Questions and answers
Is pork your favourite meat?
As much as I love a tender and juicy rare rib steak, the versatility of pork is what makes it my favourite meat. Being basian helps too because so many basians and Asians love pork. I mean Triple pork when three is better than one or two.
Is cauliflower really a substitute for rice?
As a low carbohydrate alternative, you bet it is.
Will ASF get to Australia?
I hope not. ASF in Australia would be a disaster for the pork industry. The prices for any pork let alone Triple pork will skyrocket.
Final thoughts
- Do you like pork? Do you like the idea of triple pork?
- What do you think of cauliflower rice?
- Would you add pork fat to fried cauliflower rice?
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Pork is my favourite meat so this appeals to me on so many levels. And the use of lup cheong is genuis-sooo tasty!
It’s one of my better fusion cuisine ideas 😂
How wonderful, pork and fried healthy cauliflower rice is perfect. Baking a sausage is a brilliant idea. My two favourite meats are definitely pork and duck ☺
Thank you Merryn. I’m a big fan of duck too.
I like pork, so triple prok works well for me. Cauliflower rice is pretty delicious, whisper it, maybe even more so than proper rice? (Once you can get past the stink of it.)
Thanks Emma. The smell wasn’t an issue with the sesame oil and soy sauce 😃😃😃