Pork Nasi Goreng with Spicy Cucumber and Lime

Updated at: Sun, 24 Sep 2023 14:30:37 GMT

Step 1

In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10–12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then set aside uncovered to release steam, making it easier to fry in Step 5.

Step 2

While rice cooks, heat 2 teaspoons canola oil in a large nonstick pan over medium-high heat. When oil is shimmering, add pork and season with ½ teaspoon MSG and pepper as desired. Cook, breaking up meat, until cooked through and no longer pink, about 5 minutes. Using a slotted spoon, transfer pork to a large bowl and set aside. Discard excess fat (see recipe tip); wipe pan clean and reserve, off heat, for Step 4.

Step 3

While pork cooks, rinse all produce. Halve cucumber lengthwise, then cut crosswise into ¼-inch half-moons. Halve lime and set aside 1 half for Step 5; cut remainder into wedges for serving. Roughly chop cilantro leaves, discarding stems. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Mince garlic. Crack 1 egg into a small bowl, if using (see recipe tip).

Step 4

Return pan from pork to medium-high heat with 2 teaspoons canola oil. When oil is shimmering, add slaw mix (carrot and cabbage), corn, garlic, and scallion whites and light greens. Sauté, stirring, until fragrant and beginning to caramelize, 3–5 minutes. Season with ¼ teaspoon salt; remove pan from heat. Transfer vegetables to bowl with pork. Wipe pan clean for the next step.

Step 5

Return pan from vegetables to medium- high heat with 2 tablespoons canola oil. When oil is shimmering, add rice and press down into a single layer. Cook, without moving, until golden on bottom, 3–4 minutes. Add soy sauce, honey, vinegar, and pork and sautéed vegetables; stir to combine. Cook, stirring, to coat, 2 minutes. Add egg (if using) and scramble, stirring constantly, until cooked through, 1–2 minutes more. Remove pan from heat; stir in juice of ½ lime.

Step 6

Taste nasi goreng and add salt and pepper. In a medium bowl, stir together cucumber and sambal (it's spicy, so feel free to add less—use a pair of kitchen scissors to cut packets open together). Transfer pork nasi goreng to serving plates; top with spicy cucumber, cilantro, and scallion dark greens. Serve with lime wedges for squeezing over. Dig in!

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