Pork and mango with Basmati rice

Posted On November 16, 2008

It occurred to me that the remaining pork might go well with mango and rice. I lightly sautéed onion and green pepper in a lidded pan, adding the pork and mango (which I’d hedgehogged into cubes) at the last minute, plus a little sauce I made from a spoon of black bean sauce and another of sweet and sour – both were the residues of nearly empty jars. I added pepper while simmering.

I boiled the Basmati and wild rice for 20 minutes (beforehand), and spooned it into a pastry cutter to make it sit in a cylindrical shape. It made a very appetizing dish, which I served with a 2008 Banrock Station chardonnay/verdelho (13.5 percent).