Finn-Erik Cooks: Vietnamese style caramelized pork with cauliflower rice

Recipe below video

For two persons you need:

500 grams of pork neck
Handfull of cashew nuts
1 cauliflower
1 red chili
2 cloves of garlic
1 tbs of fresh ginger
2 stalks of spring onions
3 shallots 
4-5 slices of dried porcini mushrooms
2 star anise
1 tbs sesame seeds
1 tbs coconut oil
1 tbs Worcestershire sauce
1 tea spoon of Chinese five spice
1 tea spoon of honey
​1/2 dl soy sauce
Black ground pepper
​2 dl water
​Olive oil

Finely slice shallots, chili, ginger and garlic.

Pour some hot water on  the porcini. Chop when they are softened. 

Get the meat cooking. Using a cast iron casserole is your best option. 

Heat coconut oil in the casserole. Cut the meat into fine slices and brown them quickly using high heat. Put the meat aside. 

Pour in the chopped shallots, chili, ginger and garlic. Stir and fry. Add the porcini and the water used to re-hydrate them. Return the meat and splash in Worcestershire sauce, honey and soy sauce. Add, star anise, Chinese five spice, fresh black pepper and 2 dl of cold water. Cook on medium heat using a lid, for 1 1/2 hours.

Slow toast sesame seeds and cashew nuts i pans. 

Next, make cauliflower rice.

Chop the cauliflower into rough cubes and shred to rice size bits. Use the outer layers of the cauliflower for best result. Save the remains for soups or stock making. 
Add some olive oil, soy sauce and black ground pepper to the rice. Mix well. Roast in oven at 250 degrees using the grill function. Overlook the process carefully, as it goes quite quick. 5-10 minutes will do the trick.

Chop the spring onion.

The meat is done when looking like this. Shiny and sticky.

Mix in the spring onion and the toasted cashews.

Serve the dish with cauliflower rice in the bottom and the lovely caramelized pork on top. Sprinkle on some toasted sesame seeds and eat using chop sticks. 
​Enjoy!