2 IN 1 FAKEAWAY RECIPE: YANG CHOW FRIED RICE with GLAZED PORK BELLY
Ingredients (for 4 to 5 servings)
GLAZED PORK BELLY
600 to 750g Pork Belly Strips (1/2 inch thick)
4 cloves garlic (chopped)
2 tbsp oyster sauce
1 tbsp brown sugar
2 tbsp soy sauce
2 tbsp tomato ketchup
Juice of 1 lemon
Salt & Pepper to taste
1/2 cup water (for braising)
1 tbsp vegetable oil for frying
YANG CHOW FRIED RICE
4 cups cold cooked leftover rice
about 2 tbsp of vegetable oil for stir frying
1 medium carrot - cut into small cubes
1 medium onion chopped
1/2 cup frozen peas
1/2 cup frozen sweetcorn
1 tin chopped pork ham - cut into small cubes
2 eggs - scrambled
150g coldwater prawns, peeled and cooked
1 tbsp soy sauce
1 tsp sugar
1 tbsp toasted sesame oil
STEP 1 - MARINATE YOUR PORK BELLY
Mix all ingredients in a bowl (except water and oil) and cover with cling film. Marinate in the fridge for about 30 minutes.
STEP 2 - PREP YOUR MISE EN PLACE FOR FRIED RICE
Follow the list above for the prep. You will need a pan or a wak to stir fry your Yang Chow Fried Rice.
STEP 3 - STIR FRY!
Pan over high heat, pour a bit of oil and fry the shrimp for a minute. Set aside.
On the same pan, add a bit of oil and saute onions and carrots for 2 minutes. Set aside.
Using the same pan, add a bit of oil and toss cold leftover rice. Stir fry for 2 minutes over medium heat.
Make a well in the middle and pour a bit of oil and pour scrambled eggs. Stir rice and eggs for a minute.
Add peas, sweetcorn, chopped ham, and soy sauce. Stir fry further for a minute then add the sauteed onions, carrots, and shrimp back to the mixture. Mix well and stir fry for another minute over medium heat.
To finish, sprinkle some sugar and toasted sesame oil and mix further. The rice will be ready for serving so keep it warm.
STEP 4 - PAN FRY THE PORK BELLY
Pour a tbsp of oil in a seperate pan over medium to high heat. Fry marinated pork belly pieces and brown on both sides. This will take about 3 to 5 minutes.
Pour the marinade into the pork and add water. Bring to a boil then simmer over low heat for about 12 to 15 minutes until pork is cooked and sauce has reduced to a glaze.
Chop glazed pork belly to pieces and serve on top of Yang Chow Fried Rice. Enjoy!