A quick and easy way to use up leftover cooked rice. If you have time, marinate the pork strips the night before.
4 pork belly strips
½ cup hoisin sauce
2 tablespoons Shaoxing Chinese cooking wine
1 tablespoon soy sauce
1 tablespoon fresh ginger, minced
2 teaspoons chilli in oil
Egg fried rice
½ bunch of fresh coriander, chopped
rice bran oil, for frying
4 eggs, whisked
1 leek, white and pale
green part, cut in half lengthways and thinly sliced
1 red onion, diced
1 thumb fresh ginger, minced
2 cloves garlic, minced
½ teaspoons sesame oil
2 tablespoons soy sauce
1 cup mung bean sprouts
4 cups cooked white rice
Spicy hoisin pork: Place all the ingredients in a bowl, cover and place in the refrigerator to marinate for at least 3 hours.
Heat the oven to 200°C and line a baking tray with baking paper.
Place the pork strips on the tray and brush over half the marinade. Bake for 20 minutes, then turn the pork strips over, brush over remaining marinade and bake for a further 15 minutes or until sticky and golden.
Egg fried rice: Heat 1 tablespoon of oil in a medium sauté pan, add the eggs and cook for 2–3 minutes or until set. Flip out on to a paper towel to drain off any excess oil, then cut into thin strips.
Heat a little oil in a large sauté pan over a medium heat. Add the leek, red onion, ginger and garlic and fry until soft. Add the coriander, sesame oil, soy sauce, sprouts, rice and egg and heat through.
Serve with the pork. We served ours topped with sliced spring onion, fresh chilli and steamed Asian greens. Serves 4.