Double Pork Fried Rice

This is perfect if you're craving some extra tasty and indulgent Asian takeout but don't want to spend 10 dollars a plate. This rice is called "double pork" fried rice because there is both tender sliced Chinese roast pork and bacon in the rice. It makes enough for 4 people and since the frying pan used in the pictures is too small for 3 cups cooked rice + pork and vegetables this fool proof method of stir frying for serving 2+ people at once has been developed. Cooking the components of the dish separately, and then combining as it is done is a way to make sure each part of the rice cooks perfectly, and maintains it's distinct flavor. Sound good? Here's how to make it:

Ingredients

4 slices bacon, chopped into bite sized pieces

1 celery stalk chopped

1/2 onion chopped

1 cup broccoli florets

1 lb Chinese roasted pork sliced very thin

3 cups cooked rice, cold. day old is best.

3 tbsp soy sauce

You definitely want all your ingredients ready and prepped before you start cooking for this meal. 

Fry bacon in the olive oil until just cooked.

Add in broccoli, fry 2 minutes (less if using frozen) and then add in onion and celery. Stir fry for 2 minutes and then make a well in the center of the pan. Add a teaspoon of vegetable oil if necessary and place ginger and garlic in the oil. Fry until you can smell the lovely aroma of garlic and ginger, about a minute. Remove garlic and ginger from pan. Stir fry everything for another 20 seconds, then remove from pan.

Add a tablespoon of oil to pan and then add in soy sauce, then rice. Stir fry breaking up rice as it cooks until it is a slightly darker color, for as long as 5 minutes. Rice should not begin burning. Dump into a bowl with the already cooked vegetables and stir.

Drop chopped pork into frying pan to warm through, adding the liquid from the pan they roasted in adds great flavor.

When pork is hot combine with rice and stir until everything is well combined. Quickly fry eggs in the now empty pan, breaking up and scrambling as it cooks. Combine with rice. Serve and enjoy!

Serves 4

Tender Asian Roast Pork

You can use these pork chunks marinated with chinese flavors in everything from salad to fried rice. An inexpensive pork shoulder will melt in your mouth beautifully with this marinade. This marinade works well when making Chinese Roast Chicken as well.

Ingredients

1 lb boneless pork shoulder cut into bite sized chunks

1 teaspoon oyster sauce

1 teaspoon soy sauce

1 drop sesame oil

1 teaspoon honey

1 teaspoon black pepper

Combine all ingredients. Place pork in a sealed container and marinate for at least 1 hour.

Preheat oven to 250 F

Place marinated pork on a aluminum lined pan, or one with a rack. Place in oven.

Slow roast pork for 2 hour, after the first hour is up check to see if juices run clear.

Pork should be tender and delicious. If not browned to your liking turn the broiler on for 5 minutes at the end of the cooking time until pork is browned.

Serves about 3.

Try dicing the roasted pork and using in this easy pork fried rice recipe.

Simple Hearty Omellete

Ingredients

4 eggs, cracked open and lightly beaten
half small onion chopped fine
1/4 bell pepper chopped fine
1/4 cup tomato diced (optional)
1/4 cup diced ham
1/2 cup cheddar cheese (or whatever cheese you love)
a dash of salt and pepper
1 tbsp butter

Combine all ingredients except butter and cheese.
Melt the butter in a small frying pan under medium heat.
Pour egg mixutre into the frying pan.
For the first 30 seconds likely stir contents of the pan while the eggs are still wet.
Sprinkle cheese all over omellete.
Let egg cooks till cheese is melted and egg seems 90% cooked.
Use a spatula to carefully fold omellete in half.
Transfer to a  plate.

Eat and enjoy!

Stew is Short for Guisado

The easiest way to use up vegetables and possibly tough inexpensive cuts of meat is with a stew. Here is my staple all purpose Latin American Stew, or Guisado. You can use any kind of meat you want, and really any vegetables, I listed some vegetables I use as a starting point. Feel free to add peas, corn, squash, etc.