Wednesday, May 18, 2005

Barbecued Pork Fried Rice

Barbecued Pork Fried Rice (Adapted from Gourmet)

For the pork loin

1/4 cup hoisin sauce
3 garlic cloves, minced
1 tablespoon soy sauce
1 1/2 teaspoons ketchup
1/4 teaspoon Chinese five-spice powder
16 ounce piece center-cut boneless pork loin, trimmed

For the seasoning liquid

3 1/2 tablespoons soy sauce
1 tablespoon chicken broth
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

For the vegetables and rice

1 1/2 tablespoons canola oil
3 to 4 medium leeks, halved and thinly sliced
8 ounces pound snow peas, trimmed and halved diagonally
1 tablespoon minced or grated fresh ginger
1 1/2 tablespoons Chinese rice wine
4 to 5 cups cooked and chilled brown rice

To prepare barbecued pork loin

Preheat oven to 350 degrees.

In a medium bowl, whisk together hoisin sauce, garlic, soy sauce, ketchup and five-spiced powder. Add pork, turning to coat.

Place pork onto a small baking pan lined with foil and coated with cooking spray. Place into the oven and bake until a meat thermometer registers 150 to 155 degrees. Remove from the oven and set aside to cool.Cut pork into 1/4" slices, then cut the slices into 1/2" cubes.

To prepare seasoning liquid

In a small bowl, stir together soy sauce, chicken broth, salt and pepper.

To prepare the vegetables and rice

In a large 12" skillet, heat oil over medium-high. Add leeks and ginger - stir-fry until leeks begin to soften, about 1 1/2 to 2 1/2 minutes. Stir in snow peas to coat. Add rice wine - stir-fry until snow peas are crisp-tender, about 1 to 2 minutes. Add rice and pork - cook, stirring frequently until thoroughly heated through, about 2 to 3 minutes. Stir in seasoning liquid, tossing well to coat evenly.

Makes about 4 to 6 servings.

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