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FRIDAY NIGHT DINNERS. Char siu pork special fried rice

Our main course on this 1st May's FRIDAY NIGHT DINNERS, this char siu pork with special fried rice recipe has been adapted to achieve at home, but make sure you start a day in advance!

Serves 4 people for dinner

Ingredients

For the char siu & marinade                                               

750g Pork shoulder, but into 4cm thick steaks/pieces               
30ml Soy sauce        
30ml Ketchup          
30ml Hoisin sauce
15g Honey    
15g Brown sugar
15ml Sesame oil       
6 cloves Garlic, crushed
20ml Rice wine vinegar       
2 teaspoons Five spice powder
 
For the rice
225g Long grain rice           
2 large Shallots, diced          
3 cloves Garlic, crushed       
20g fresh Ginger, finely dice           
4 Spring onions, cut into pieces on the diagonal  
200g Broccoli, cut into small florets           
150g Baby corn, cut into 2cm pieces         
100g Bean sprouts  
150g Back bacon, cut into lardons 
100g Frozen peas    
50g Carrot, finely diced
2 Eggs, beaten          
 
To create a finishing sauce - to pep everything up at the end (optional)
Not strictly Chinese this sauce takes influence from an Indonesian nasi goreng sauce. Simply heat these ingredients together gently then drizzle over the finished dish.
30ml Kecap Manis (sweet soy sauce)
20ml Ketchup
15ml Sesame oil       
15ml Rice wine vinegar       
15g Fresh ginger, minced   
 
Method
This recipe takes 2 days to make.
                                          
DAY 1.
                                               
For the char siu pork. Mix the marinade ingredients together, toss the pork steaks into the marinade, cover and place in the fridge for 24 hours. Turn the pork regularly if you can.
                                   
For the rice. Cook the rice by absorption method, then turn it out and allow it to cool in a thin layer. When totally cold place in a sealed container and allow it to dry out over night in the fridge. Note. We used the ration of 1 cup of rice to 2 cups of water with our long grain rice, but this sometimes needs adjusting down a little according to the brand. Please message us for more advice on rice cooking.         
 
DAY 2.
 
To cook the char siu pork. You can do this on the BBQ but looking at the weather for this week (early May 2020) we have adapted to an oven method.
Pre-heat the oven to 240c. Drain off excess marinade (keep the remaining marinade) then place the pork on a grill rack over a roasting tin before popping into the very hot oven blast it at a high heat for 20 mins until starting to blacken. Then turn the oven down to 180c and cook for a further 30 minutes. Make sure you glaze the pork regularly. Allow the pork to rest and then slice up thinly.                             

To stir fry the rice. First pan fry the bacon lardons until half cooked, then add some pork marinade and allow the lardons to be coated by the sauce as it reduces off. You should end up with sticky, coated lardons and no moisture in the pan. Remove the lardons from the pan.                        
Now pan fry the shallots, carrot, garlic and ginger until softened and cooked through. Add the broccoli florets, baby corn, peas and pan fry briefly.           
Ensure the veggies are still firm and crunchy. Add the bean sprouts right at the end. Remove from the pan.                               
Heat some more oil in the pan and stir fry the rice over a high heat, adding a little light soy sauce but not enough to colour too much.                                   
Stir the beaten egg into the pan allowing it to clump amongst the rice.           
Return the vegetables and lardons to the pan and mix together.
Plate up and place the sliced char siu on top, then drizzle with the hot finishing sauce.                    


Enjoy, and do send us pictures of your cooked dishes!

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