Welcome to Joan's Kitchen — new features shipping weekly.
fried rice barbecued pork
by Joan
Chinese
Ingredients
•BQ PORK
•1 lb center cut boneless pork loin
•1/4 cup hoisin sauce
•1 Tablespoon soy sauce
•1 Tablespoon minced garlic
•1 1/2 tsp ketchup
•1/4 tsp Chineses five spice powder
•4 medium leeks, white & pale green parts
•1/2 lb snow peas
• SEASONING LIQUID
•3 1/2 Tablespoons soy sauce
•1 Tablespoon chicken broth
•1/2 tsp salt
•1/4 tsp pepper
•5 cups cooked,chilled white rice, spread on pan, separate grains
•1 1/2 Tablespoons corn oil
•1 Tablespoon minced gingerroot
•1 1/2 Tablespoons Chinese rice wine
Steps
1.PORK Oven 350F
2. Trim any fat from pork and pat dry. Stir together remaining bq sauce
ingredients. add pork to BQ sauce, turning to coat.
3. In small baking pan lined with foil roast pork 25 minutes, or until
thermometer inserted at least 2 inches into pork registers 155F. Cool pork
completley (can roast 2 days ahead and chilled in sealable plastic bag.
4. Cut pork into 1/4 inch slices and cut slices into 1/2 inch squares.
5. SEASONING SAUCE : Stir ingredients together
5 .LEEKS & PEAS cut leeks crosswise into thin slices and soak in water
to cover, separating into rings to remove grit; drain in colander. Trim
snow peas and halve diagonally
6. 12 inch deep skillet heat oil over mod high and stir fry leeks and
gingerrroot 1 1/2 minor until leeks begin to soften. Add snow peas and
toss to coat. add rice wine and stir fry until peas are crisp tender.
7. Add rice and pork and cook, stirring frequently, 2 to 3 minutes. or
until heated through.
8. Stir seasoning liquid and add to fried rice, tosing to coat.
