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Ingredient
BBQ Pork and Prawn Fried Rice
Introduce
Ingredient
Food ration :
3 servingsCooking time :
30 minutes
150 g
caster sugar
160 ml
light soy
110 ml
hoi sin sauce
30 ml
dark soy
35 ml
rice cooking wine
500 ml
vegetable oil
300 g
cold cooked rice
4 tbs
sambal
100 ml
fish sauce
70 g
garlic, peeled
50 g
dried shimp
50 ml
water
Handful
bean sprouts
Cooking instructions
* Step 1
To cook the pork: Mix all marinade ingredients together
* Step 2
Massage into the pork and transfer into a zip lock bag and seal.
* Step 3
Leave to marinate overnight or for up to 2 days.
* Step 4
Drain off excess marinade, reserving 3 Tablespoons.
* Step 5
Line a baking tray with foil and place a wire rack inside.
* Step 6
Place the pork apart on the tray and cook at 70 C for 1 hour.
* Step 7
Take the pork out and turn the oven up to 220 C
* Step 8
Baste the pork with the reserved marinade.
* Step 9
Return the pork to the oven and cook for a further 8-12 minutes until the edges are blistered and star to blacken. Remove from oven.
* Step 10
Let cool. The burnt end bits are good for nibbling. Store in refrigerator until required.
* Step 11
To cook fried rice: Swirl the oil into hot wok and saute the prawn meat and char shui until the prawns are pink. Add egg and lightly scramble.
* Step 12
Add the rice and break up with the back of your wok scoop or stirring implement.
* Step 13
Cook for about 2 minutes, stirring continously. Add the sambal and stir throughly. Add the fish sauce and stir once more.
* Step 14
To Finish: Throw in the bean sprouts and garlic chives. Stir fry 30 more seconds. Take off the heat and serve with spring onion strewn atop.
* Step 15
To cook Sambal: Over medium heat, fry onion, garlic, galangal and turmeric separately in the oil until golden brown.
* Step 16
Remove from the oil with staining spoon and set aside to cool.
* Step 17
Add dried shrimp and dried chilies to the hot oil and fry 30 seconds. Remove from the oil with straining spoon. Set aside to cool.
* Step 18
Lastly, repeat the process with the fresh red chilies, frying until dark red. Reserve the oil for another use.
* Step 19
Into a pot, add the sugar and fish sauce and bring the pot to a simmer.
* Step 20
Add the fried ingredients
* Step 21
Stir over a low heat for a further 30 seconds
* Step 22
Add the water and bring to the boil.
* Step 23
Remove from the heat, cool and blend into a paste.
* Step 24
Store in an airtight container in the refrigerator for up to 1 month.
Note: if there is a photo you can click to enlarge it
Tag
pork neck fillet cut into 5 cm and 2 cm wide strips
caster sugar
Light soy
Hoi Sin Sauce
Dark Soy
rice cooking wine
prawn meat, roughly chopped
vegetable oil
char shui, finely sliced
eggs beaten
Cold cooked rice
Sambal
Fish sauce
spanish onion, finely sliced
Garlic (peeled)
galangal, peeled and finely chopped
fresh turmeric, peeled and finely chopped
dried shimp
dried long red chillies, deseeded and ground
fresh long chilies, deseeded and chopped
water
bean sprouts
garlic chives, cut into 5 cm batons
spring onions, finely sliced
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