Lemongrass Oatmeal with Orange Chilli Pork
- 1 cup of Quaker® old-fashioned oats
- 1 cup of good-quality seasoned chicken stock
- 2 pcs of packaged lemongrass or 2 tbsp of lemongrass paste
- 1/2 cup of coconut milk
- ½ tbsp chilli flakes/crushed red pepper optional
- 7 oz of pork cut into small chunks
- ¼ tsp cayenne pepper ½ tsp if you like it spicy
- 3 tbsp soy sauce
Orange Chilli Sauce
- ½ tsp cornflour
- ⅓ cup of orange juice
- 1 -2 tsp chilli flakes/crushed red pepper
To serve (optional)
- Fried egg
- Chopped spring onions
Mix all the ingredients for the pork marinade together in a large bowl and let the pork marinate for a few minutes. (You can marinate it in the fridge overnight, or about 30 minutes, or if you’re pressed for time, you can skip it altogether).
Whisk all the ingredients for the orange chilli sauce until there are no lumps left from the cornflour. Set aside.
Heat a pan with about 2 tbsp of vegetable oil over medium heat. Add 2 tsp of cornflour to the pork and mix it through. Add the pork to the hot pan and cook until the pork has turned golden brown, about 15 minutes. You can turn up the heat a little higher for this.
While the pork is cooking, combine the stock, lemongrass and coconut milk in a saucepan and bring it to a boil. Stir in the oats and let it simmer over medium to medium-high heat for 5 minutes, uncovered. Stir occasionally. When cooked, divide the oats into two bowls.
Optional step - Fry an egg, sunny side up.
When the pork has turned golden brown, remove it from the heat (or just push it to the side in the pan). Add the orange chilli sauce to the pan, and it'll immediately start to thicken. Toss the pork in the sauce to coat. Add a pinch of salt, IF needed. Spoon the pork over the oatmeal in the bowl.
Top with a fried egg, chopped spring onions and a drizzle of honey (optional). Enjoy while still hot!