Satay pork with oven-baked turmeric rice

An Asian meal of pork, egg and oven-baked rice. Allow 2 hours marinating time.

Recipe «Satay pork with oven-baked turmeric rice» presented in category Recipes / Meat, to prepare this dish you will need no more 52 minutes. To make this dish at home by prescription from the author sheff would need: 3/4 cup Thai satay stir-fry sauce, 4 x 125g pork leg steaks, 2 tbsp vegetable oil, 1 1/2 cups white long-grain rice, 1 1/2 tsp turmeric , 3 cups Massel chicken style liquid stock, 1/2 cup fried shallots, 1/2 cup flat-leaf parsley leaves, chopped , 3 hard-boiled eggs, cut into wedges.

Ingredients:

• 3/4 cup Thai satay stir-fry sauce 
• 4 x 125g pork leg steaks 
• 2 tbsp vegetable oil 
• 1 1/2 cups white long-grain rice 
• 1 1/2 tsp turmeric 
• 3 cups Massel chicken style liquid stock 
• 1/2 cup fried shallots 
• 1/2 cup flat-leaf parsley leaves, chopped 
• 3 hard-boiled eggs, cut into wedges 

Instructions

1. Place satay sauce into a shallow ceramic dish. Add pork. Turn to coat. Cover. Refrigerate for at least 2 hours, or overnight if time permits.
2. Preheat oven to 200°C. Heat oil in a deep frying pan over medium heat. Add rice and turmeric. Stir until well coated in oil. Add stock. Bring to the boil. Pour mixture into a 6-cup capacity ovenproof dish. Cover. Place onto lowest shelf of oven. Cook for 20 minutes.
3. Meanwhile, wipe frying pan clean. Heat over high heat until hot. Add pork. Cook for 1 minute each side. Transfer to a baking tray. Place into oven above rice. Bake both for a further 10 to 15 minutes or until rice is tender and pork is just cooked through.
4. Stir shallots and parsley through rice mixture. Spoon onto serving plates. Top with pork and eggs. Serve.