Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
You're reading one of recipes available free. Full library with Gastronome.
start by cooking the rice according to the pack instructions season the pork slices with salt & pepper heat 1 tbsp oil in a frying pan and sear the pork on both sides until coloured. remove from the pan add another tbsp of oil to the pan and fry off the sliced onion with the tsp of sugar for 5 - 10 minutes until softened and caramelising add the vinegar and let it reduce for a minute then stir in the maple syrup and let it boil together put the pork back in the pan and heat through drain and fluff the rice. serve with the pork & onions spooned over the rice with a sprinkle of fresh chopped parsley if desired you can add some diced bell pepper and pineapple to the pan after caramelising the onions for a heartier meal