How’s this for a bowl of comforting bliss: Cantonese-inspired BBQ char siu pork perched atop an epic fried rice packed with egg, savoury sauce and virtuous vegies. How to make this weeknight dinner even better? Get the PJs on, Netflix playing and phone on silent. Boom.
4 x 150g (5 oz) pork scotch steaks
½ cup char siu sauce*
1 tbsp vegetable oil
Fried rice:
2 tbsp vegetable oil
4 garlic cloves, roughly chopped garlic
1 brown onion, cut into wedges
200g (7 oz) Asian greens (e.g. Chinese broccoli, bok choy, pak choy), thick stems finely sliced and leaves sliced
2 eggs, lightly beaten
3 cups cooked jasmine rice (preferably cooked day before)
2 tbsp soy sauce
2 tbsp Chinese Shaoxing wine
1 tsp sesame oil
1 tsp sugar
¼ cup roughly chopped Chinese garlic chives (optional)
pinch ground white pepper
finely sliced spring onion (scallions), to serve
Place the pork steaks in a bowl or on a shallow tray. Toss with the char siu sauce until well coated.
Heat a pan over high heat. Add the oil and then cook the pork steaks for 3-4 minutes each side or until slightly charred at the edges and just cooked through. Transfer the pork to a plate and set aside.
Meanwhile, combine the soy sauce, Shaoxing wine, sesame oil and sugar in a small bowl and set aside. For the fried rice, heat the oil in a wok or frying pan over high heat. Add the onion and stir-fry for a minute or until just starting to soften, then add the garlic and stir-fry for 30 seconds or until fragrant. Add the green vegetables (you may like to add the stems first to give them a headstart, as they’ll tend to take longer than the more delicate leaves) and stir-fry for another 2 minutes until starting to become tender.
Move everything to the side and add the eggs into the empty side. Allow to set for a minute or so before breaking up the egg and combining with the rest of the ingredients. Add the garlic chives, rice, soy sauce mixture and pepper. Stir-fry and toss the rice until evenly coated in the sauce.
Divide the fried rice among serving bowls. Slice the pork and divide among the bowls. Drizzle over some of the pan juices and scatter with spring onion. Serve immediately.
Notes:
– Char siu sauce is a Cantonese barbecue sauce available in the Asian aisle of some supermarkets or search it out online.
Delicious but somehow managed to burn some of the marinade
This is a fab tasting dish and fairly easy to make. Will certainly make it again. Think the reason I burnt the marinade was because my pork steaks were too thick so maybe need to flatten them first next time?
Response from Marion's Kitchen
Hi there and thanks so much for your feedback! Yes, you have to keep a close eye on the pork steaks to prevent any burning. You might like to flatten them slightly so they’re just under 1″ thick, or alternatively check your heat setting. You want an initial high heat to create some char and sear, but then try turning it down to prevent any burning/overcooking. Hope this helps!
Loved it
I have been loving the Make it Wednesday series on YouTube. This was simple enough for my 13 yr old son to make and was so good I shared it with my Mum (she loved it too).
Easy and delicious
I cooked this for tea. I had plenty of time so I marinated the pork in the sauce for 2 hours
The pork had a lovely char and cooked through quickly
I made the fried rice as well. I was a bit Jesus as it didn’t seem to have a lot of flavour added.
I managed to find garlic shoots at the supermarket
It all came together beautifully and the rice had the perfect amount of flavour with the sauce on the pork.
I do love making Mariens meals