Chinese Pork with Stir-Fried Rice (BC)

The Chinese seem to have perfectly figured out how best to handle pork. They have so many methods, and this dish is based on one of theirs, with a rich sauce with aniseed flavours. In China the cut of choice for this dish is pork belly, which I find quite fatty. The sauce holds up against the fatty belly, but I prefer the pork shoulder for this, also because it is stir-fried and not braised for 1.5 hours. The stir-fried rice it is served with is a very simple version, you can of course make a more luxurious version.
Most ingredients are regular pantry items.

Ingredients:

For the pork

  • 200gr pork shoulder, cubed
  • 1/2 red onion
  • 1 tsp sunflower oil
  • 1 tbs sake
  • 1 tsp moist brown sugar
  • 1/2 tsp soy sauce
  • 1/8th tsp ginger powder
  • pinch of cinnamon
  • 1/2 star anise

For the stir-fried rice

  • 100gr rice
  • 100gr green beans
  • 1/2 red onion
  • 1 tbs sunflower oil
  • 1 egg

Serves 1 as part of the Budget Challenge

Recipe:

Cut the tops and ends off the beans and cut them into 2cm pieces.
Cook the rice: measure the rice in a measuring cup. Add it to a sauce pan with 1.5 times the amount of water in ml (hence the measuring cup). Cook without a lid until tunnels form. Then place the beans on top and cover with a lid for 15 minutes. No peeking!

Continue with the pork.
Chop the onion. Heat the teaspoon of oil in a wok, then bake the onion on a low flame for a minute or two until softening. Turn up the heat, add the pork and all remaining ingredients for the pork (sake, sugar, soy sauce, ginger, cinnamon star anise) and bake on a high flame for 4 to 5 minutes, to cook and brown the meat.
Take everything out of the wok and place it in a bowl. Cover with aluminium to keep in the heat.

Stir-fry the rice:
Chop the onion Heat the tablespoon of oil in the wok. Add the onion and bake shortly to soften the onion some and brown it. Now add the rice and beans. Toss the rice around on a high flame to dry out the kernels some. When starting to brown, crack the egg on top of it. Don’t stir for 30 seconds, which allows some of the egg to set, then toss the pan for a minute to finish baking the stir fried rice.

Place the rice in a bowl. Add the pork to the wok and bake for a minute on a high flame to heat the pork well. Enjoy!

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