Char Siu Pork & Stir Fried Rice
fromtilda.comwww.tilda.com/recipes/char-siu-pork-stir-fried-rice
“Char Siu is a type of Cantonese roast meat that I regularly had back in Macau during Chinese New Year. So to bring back some memories I knew this would be the best dish to pair with Tilda’s Premium USA Long Grain Rice. The grains have a clean and fresh taste to absorb all the delicious flavours of this dish. And of course couldn’t have Char Siu without some ginger scallion oil sauce, you can never Char Siu without it! 😮💨” Courtesy of @thatfoodiejess
Ingredients
Instructions
Cook rice ahead of making fried rice: In a pot add washed 1/2 cup of Tilda’s Premium USA Long Grain Rice and 1 cup water.
Over high heat bring the pot to boil uncovered.
Once boiling, cover and bring down to simmer and cook for 12 minutes.
Remove from heat and let sit with lid for another 10 minutes before fluffing up.
Let the rice cool for a couple of hours or overnight before using.
For Char Siu & Fried Rice: Add all ingredients for Char Siu in a bowl, mix until combined.
Reserve 2 tbsp of Marinade in another bowl to use for coating.
Add remaining marinade to pork and coat.
Let it marinate for at least 6 hours or overnight in the fridge.
To the 2 tbsp of reserve marinade, add 1 tbsp of water and 2 tbsp of honey.
Preheat the oven to 200ºC.
Add slices to a foil lined tray with a metal rack.
Pour 1/2 cup water on the tray to generate steam and stop the marinade from burning.
Cook for 15 mins, then coat each layer with pork marinade, repeating 3 times for a total time of 45 minutes.
After 45 minutes increase oven temperature to 230°C and cook for another 5 minutes or until charred.
Let rest for 10 minutes before slicing Char Siu.
While Char Siu is cooking, in a pan over high heat add oil.
Add ginger, fry until fragrant then add spring onions.
Add cooked rice, oyster sauce and soy sauce and fry until rice grains are separate and coated.
Slice Char Siu and serve alongside your seasoned fried rice!
