This is just the dish for leftover roast pork. We freeze the right quantity and enjoy it a week or too later after a busy day – it’s really quick to throw together.
Wine Suggestion: there’s a vibrant immediacy to this dish and likewise we chose a Marlborough Sauvignon Blanc, in this case the Doctors’ SB from Forrest Estate; dry, full flavoured and ripe but only 9.5% abv.
John Forrest pioneered this technique and it’s a brilliant addition to the wine world so we can drink lower alcohol levels and yet keep the same ripeness and flavour profiles.
Nasi goreng – serves 4
- 2 tbsp groundnut oil
- 1 onion, halved and sliced 1cm thick
- 3 garlic cloves, finely sliced
- 2 red chillies, halved, deseeded and sliced
- 300g leftover cooked pork, chop into little chunks
- 400g cooked rice
- 4 scallions, sliced on the diagonal
- 3 eggs, beaten
- 100g cooked, shelled prawns
- 4 tbsp dark soy sauce
Heat 1½ tbsp of the oil in a large frying pan or wok. Add the onion and cook over a medium heat until soft, golden and starting to tinge. Add the garlic, chillies and pork and cook for a couple of minutes – let the pork colour a bit. Add the rice and spring onions – toss lightly and cook until heated through.
Meanwhile, quickly heat ½ tbsp of the oil in a nonstick frying pan and add the eggs. Cook as you would an omelette and when cooked cut into ribbons with a sharp knife.
Add the egg, prawns, soy sauce, salt and pepper to the rice and keep cooking for another 2 minutes to heat everything through, then serve.
(Original recipe from Food from Plenty by Diana Henry, Mitchelle Beazley, 2012.)
Jono & Jules do food & wine 