Cha Shao he Chao Fan (Cantonese Roast Pork Strips and Fried Rice)

 

                The meat is midly seasoned but is enhanced when served with a variety of dipping sauces or with Chao Fan. Chao Fan, one of the most popular and best known Chinese dishes in the West, is considered a snack in China, where it was created as a way to use up leftover rice.

                This meat can also be served cold. It keeps well, and leftover pieces are often sliced and stirred through noodle and rice dishes to make them more filling.

Serves 6

• 1 kg lean loin of pork
• 60 ml light soy sauce
• 30 ml red bean sauce
• 30 ml sugar
• 30 ml Chinese rice wine or dry sherry
• 5 ml five-spice powder
• 15 ml sesame paste
• 2-3 drops red food coloring

1. Using a very sharp knife, cut the pork into 4 long strips ; arrange in a single layer in a large shallow dish.
2. In a small bowl, combine all the remaining ingredients ; blend well.
3. Pour the soy sauce mixture over the meat ; leave to marinate for about 30 minutes ; baste frequently.
4. Preheat the oven to 450F (230C).
5. Place the meat on a rack fitted into a roasting pan ; bake for 30 minutes, basting occasionally ith the remaining marinade then turn the meat over and bake for an additional 15 minutes.
6. It is cooked when clear juices run when a skewer is inserted.
7. Slice the meat into smaller pieces before serving to reveal the tender center.

Chao Fan

(Fried rice)

Serves 6

• 185 gr pork, cut into trips
• 20 ml dark soy sauce
• 2 ml sugar
• 90 ml vegetable oil
• 2 onions, finely chopped
• 80 ml green peas
• 80 ml button mushrooms, sliced
• 60 gr ham, diced
• 2 eggs, lightly beaten
• 500 ml cooked long grain rice, chilled
• 15-30 ml soy sauce, optional
• 60 ml finely julienned red bell pepper

1. Combine the pork, soy sauce and sugarin a small bowl and set aside.
2. Heat 30 ml of the oil in a large wok or skillet and sauté the onions for 1 minute.
3. Add the peas, mushrooms and ham and sauté for another minute ; push these ingredients to the side of the wok, and add another 30 ml of oil.
4. Pour in the beaten eggs and cook until set, then break the eggs into small pieces with a spatula and push to the other side of the wok.
5. Add the remining oil and the pork and stir-fry for 3 minutes ; add the rice and stir over medium heat until all ingredients are well combined and the rice is hot.
6. Add the soy sauce to taste, if desired, and serve hot, garnished with the julienned bell pepper.

BON APPÉTIT