FOOD + DRINK In The Kitchen with... cont...
KARL’ S CHAR SUI PORK
WITH NASI GORENG RICE, WOK-FRIED BOK CHOY AND BEANSPROUTS
Ingredients:
For the char sui pork( marinade):
• 1kg pork belly
• 20g garlic powder
• 20g light brown sugar
• ¼ cup honey
• 4 tbsp hoisin sauce
• 4 tbsp kecap manis( Indonesian sweet soy sauce)
• 3 tbsp rice wine vinegar
• 2 tsp Chinese five spice
• 3 cloves garlic, minced
Method:
For the char sui pork:
1. Mix all of the above marinade ingredients and massage into the pork belly. Refrigerate and allow to marinade for 8-12 hours for best results.
2. Once fully marinated, roast the pork belly at 160 º C for approx 90 minutes or until the core temperature reaches 75 º C.
3. Allow to rest for 20-30 minutes, then carve into thin slices.
4. Garnish with chopped spring onions and chopped red chillies.
For the nasi goreng fried rice:
• 1.2kg cooked long grain white rice
• 2 tbsp garlic puree
• 2 tbsp ginger puree
• 80g white onion, chopped
• 2 tbsp vegetable oil
• 1 tsp fresh red chilli, chopped
• 5 tbsp kecap manis( Indonesian sweet soy sauce)
• 2 whole eggs, beaten
• 300g fine green beans, chopped
• 1 spring onion, chopped
For the nasi goreng fried rice: 1. Heat the vegetable oil and sauté the onion, garlic, ginger and red chilli for approx 2 minutes.
2. In a separate small non-stick frying pan make an omelette with the two beaten eggs then allow to cool. Once cooled, chop finely.
3. Add the chopped, blanched fine green beans and the cold rice to the onion mix and stir fry for approx 4 minutes or until hot.
4. Add the kecap manis and mix into the rice, then add the chopped egg omelette and mix well.
5. Garnish with the chopped spring onion.
For the wok-fried bok choy with beansprouts:
• 3 tbsp vegetable oil
• 4 garlic cloves, sliced
• 6 pcs bok choy, cut in half lengthways
• 400g beansprouts
• 8 spring onions, roughly chopped
• 2 white onions, sliced
• 2 tbsp sesame oil
• 5 tbsp light soy sauce
For the wok-fried bok choy and beansprouts:
1. Heat the vegetable oil with the sesame oil and sauté the garlic and sliced white onions for approx 2 minutes or until the onions start to soften.
2. Add the bok choy and beansprouts, and stir fry for 4 minutes or until the bok choy starts to soften.
3. Add the light soy sauce and chopped spring onion, then stir in well.
4. Cook for a further 2 minutes and serve with the char sui pork slices on top of the nasi goreng rice..
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