Five Spice Pork Chops and Cauliflower Rice

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 Spice Pork Chops with Five Spice and Cauliflower Rice an enticing meal for the whole family.

Ingredients

• 1kg Pork forequarter chops
• 2 teaspoons Five Spice
• Salt
• 1 head cauliflower
• 1 onion, diced
• 2 spring onions, diced
• 3 cloves garlic, crushed
• 3 large eggs, whisked together
• 150g bacon (nitrate free), diced
• 1 teaspoon Sesame oil
• 2 tablespoons Soy sauce, tamari or coconut aminos
• Salt and Pepper
• Olive oil
• Extra vegetables to your liking: peas, diced carrot or capsicum, bok choy etc
• Fried shallots to garnish (optional)

Method:

1. Break the cauliflower into florets. In a food processor pulse the cauliflower until it resembles rice sized pieces- don’t over blend. You may need to work in batches. Set aside.
2. Drizzle a little olive oil over the chops, sprinkle with the five spice and salt and rub over the chops well. Cook your pork chops on a hot Barbeque plate or in a frying pan for 3-4 minutes each side or until done to your liking. (You want to render the fat and create a crispy outside without drying out the middle. Set aside to rest).
3. Heat fry pan or wok to medium/high temp. Add a teaspoon of olive oil and ½ tsp sesame oil. Add the eggs and roughly toss around until scrambled, breaking it up as you go. Once cooked tip out into a large serving bowl and set aside.
4. To the hot wok add the onion, white parts of the spring onion and the bacon and stir fry until the onion is just starting to soften. Add the garlic, cook for 1-2 minutes and tip out into the serving bowl with the eggs.
5. Add a little more olive oil and half the riced cauliflower (you can do the whole lot if it’s a big wok). You don’t want to overcrowd the pan to ensure the cauliflower softens and cooks yet retains some texture and a little crispy edge (or it can turn to mush if it sweats and boils in an overcrowded pan). Add to the serving bowl as well.
6. Stir-fry the vegetables of your choice until cooked slightly or to your liking.
7. Return the cauliflower, bacon mix and eggs to the wok and stir to combine.
8. Add the soy sauce, remaining 1/ teaspoon of sesame oil and spring onion greens.
9. Season to taste. Feel free to adjust to your taste preference with a little extra soy, a splash of fish sauce or fresh lime or a handful of fresh coriander leaves. Garnish with fried shallots and serve with the pork chops.

Recipe courtesy of Sandi Cooper Naturopathy

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