Slow-cooked oatmeal with pork
Cooking time: 40 minutes
Servings: 4
Ingredients
- 300 g of pumpkin
- 2 cloves of garlic
- 1.25 glass (200 g) of Oatsmith rolled oats whole grain
- 20 g of butter
- ¾ glass (150 ml) of stock
- 2-3 glasses (400-600 ml) of water
- 1 tsp of salt
- a pinch of black pepper
- 1 tsp of red pepper flakes
- 40 g of parmesan
- For the pork:
- 2 cm of ginger root
- 2 shallots
- 2 tbsp of vegetable oil
- 300 g of pork mince
- 2 anise stars
- 2 tbsp of rice wine
- 1/2 tbsp of sugar
- 1 tbsp of oyster sauce
- 2 tbsp of soy sauce
- 1/2 tsp of ground white pepper
- 1 glass (200 ml) of water
- For serving:
- An avocado
- Microgreens
- Red pepper flakes
Cooking instructions
- 1 Peel and dice the pumpkin, and chop the garlic finely.
- 2 Put the oat flakes, pumpkin, butter, garlic, spices, salt, pepper, stock, 2 glasses of water, and parmesan into the multi-cooker. Bring to a boil over high heat and stir.
- 3 Reduce the heat to a minimum and cook for 30 minutes. Add more water if necessary.
- 4 Chop the ginger and dice the shallots.
- 5 Heat 1 tbsp of oil in a wok or a large frying pan over medium heat. Fry the ginger and the shallots for 1-2 minutes until the shallots become clear.
- 6 Increase the heat to maximum. Add another tablespoon of oil, pork mince, and anise stars. Cook for 4-5 minutes.
- 7 When the pork becomes golden, add the wine, oyster sauce, sugar, soy sauce, and pepper. Add 1 glasses of water, bring to a boil, and stew for 20 minutes.
- 8 Put oats on plates. Add the fried pork, avocado slices, and microgreens. Add red pepper flakes to taste.
