Tonight I was thrown a curveball… My husband came home from work and asked if we could have some chili pork comfort food. He also wanted rice. {Sure, what’s the big deal, right? Except that I don’t keep any rice at home!} I was planning on making fennel rubbed pork chops with a prune & rocket salad – oh well, will make that one another time!

After a bit of brain-wracking, I came up with this:

Chili pork bowl with a sweet potato rosti and a carrot, rocket & baby spinach salad

For the chili pork:

700g of pork neck, deboned and cubed

1 garlic clove, finely chopped

1 thumb-sized piece of fresh ginger, peeled and finely chopped

1 red chili

olive oil

2 tsp of soy sauce

pinch of salt

3 tbs sweet chili sauce

2 tbs hot chili sauce {use a chunky sauce with bits of chili}

Saute ginger, chili & garlic in olive oil and add pork meat. Fry until the pork is almost cooked through. Add soy, sweet chili and other chili sauce. Cook through.

For the sweet potato rosti:

3 sweet potatoes, peeled & grated

salt & white pepper to taste

butter

olive oil

Squeeze all the water out of the sweet potatoes and add salt & pepper. Heat a dollop of butter and a glug of olive oil in a non-stick pan and place dollops of sweet potato into the pan. Press down with a spatula and fry on either side until golden and cooked.

For the salad:

Rocket leaves

Baby spinach

Ribboned carrot

1/2 a tsp of sesame oil

1 tsp of apple cider vinegar

juice of 1/2 a minneola

1 tbs olive oil

1 tsp honey

Mix all the ingredients for the dressing and drizzle over the spinach, rocket and carrot.

Serve the pork with a sweet potato rosti and salad. I must say, the sweet potato rosti works brilliantly with the spicy pork. Enjoy with a glass of fruity white wine.

{Hubby was well-satisfied and he said it hit the spot!}

Enjoy! X