Broken Rice With Shredded Garlic Pork Recipe

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Servings: 10

Ingredients

Cost per serving $0.51 view details
  • 1/4 c. vegetable oil
  • 5 x scallions, green parts only, cut into thin rings
  • 1 x or possibly 2 cloves garlic
  • 3 x Thai bird chilies, minced or possibly to taste (available at Asian markets)
  • 3 Tbsp. sugar
  • 3 Tbsp. fish sauce
  • 3 Tbsp. freshly squeezed lime juice with some pulp and segments
  • 3 Tbsp. water
  • 1 c. thinly cut strips (1/16 inch wide) of cucumber (optional)
  • 2 c. broken rice (the grains which break when rice is milled, sold at Asian markets) Or possibly regular long-grain rice
  • 3 Tbsp. vegetable oil
  • 2/3 lb pork shoulder, excess fat trimmed, cut into two 1 inch-thick pcs
  • 10 whl cloves garlic, peeled
  • 1 c. loosely packed, shredded, pre-cooked, frzn pork skin, rinsed in warm water and very well liquid removed, available frzn at Asian markets (optional)
  • 1 Tbsp. sugar
  • 1/2 tsp sea salt
  • 1 1/2 Tbsp. toasted rice pwdr (available at Asian markets)

Directions

  1. To make scallion oil: Heat oil in a small pan over moderate heat. Add in scallions and stir 10 seconds, using Chinese spatula. Immediately remove from heat and transfer oil with scallions to a small bowl. Place in refrigerator to cold for 10 min. (This helps scallions stay green.) Remove and set aside at room temperature when ready to serve. Sauce will keep up to 2 weeks stored in refrigerator in a tight-lidded jar.
  2. Makes 1/2 c..
  3. To make chili-lime dipping sauce: Place garlic, chiles and sugar in a mortar and lb. into a paste. Transfer to a small bowl and add in fish sauce and lime juice and pulp and water. Set aside for 15 min for flavors to develop. Sauce will keep up to 2 weeks stored in refrigerator in a tight-lidded jar. Using chopsticks, stir in cucumber strips just before serving.
  4. Makes 1/2 c..
  5. To make rice and pork: Rinse rice. Place in rice cooker. If using broken rice, add in 2 c. water. If using long-grain rice, add in 2 1/4 c. water. Cook till done. Alternately, if cooking rice on stove top, place broken rice in pot with 2 c. water, bring to a boil, stir a few times, then reduce heat to lowest possible temperature. Cover and cook for 20 min. If using regular long grain rice, use 2 1/4 c. water.
  6. Heat oil in a wok over moderately low heat. Add in pork pcs. Cover and cook till edges are golden brown, about 5 min. Turn meat with Chinese spatula and add in garlic. Cook till pork is just done, another 5 to 7 min. When garlic starts to brown, remove and drain on paper towels. Remove meat and drain on paper towels.
  7. Using cleaver, cut shredded pork skin into 2 inch lengths, if using, and set aside.
  8. When pork is cold sufficient to handle, use cleaver to cut pork into thin narrow strips about the length and width of a short matchstick. Place shredded pork in a bowl. Finely chop garlic and add in to bowl. Add in pork skin, sugar, salt and roasted rice pwdr. Using chopsticks, stir to combine.
  9. To serve, place warm broken rice in center of a plate. Top with shredded pork and scallion oil. Drizzle with dipping sauce.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 94g
Recipe makes 10 servings
Calories 278  
Calories from Fat 98 35%
Total Fat 11.12g 14%
Saturated Fat 1.24g 5%
Trans Fat 0.25g  
Cholesterol 12mg 4%
Sodium 551mg 23%
Potassium 150mg 4%
Total Carbs 37.24g 10%
Dietary Fiber 0.7g 2%
Sugars 5.53g 4%
Protein 6.82g 11%
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