Serves 4
4 x 150g (5 oz) pork scotch steaks
½ cup char siu sauce
1 tbsp vegetable oil
Fried rice:
2 tbsp vegetable oil
4 garlic cloves, roughly chopped garlic
1 brown onion, cut into wedges
200g (7 oz) Asian greens (e.g. Chinese broccoli, bok choy, pak choy), thick stems finely sliced and leaves sliced
2 eggs, lightly beaten
3 cups cooked jasmine rice (preferably cooked day before)
2 tbsp soy sauce
2 tbsp Chinese Shaoxing wine
1 tsp sesame oil
1 tsp sugar
¼ cup roughly chopped Chinese garlic chives (optional)
pinch ground white pepper
finely sliced spring onion (scallions), to serve
Toss with the char siu sauce until well coated.
Heat a pan over high heat.
Add the oil and then cook the pork steaks for 3-4 minutes each side or until slightly charred at the edges and just cooked through.
Transfer the pork to a plate and set aside.
Meanwhile, combine the soy sauce, Shaoxing wine, sesame oil and sugar in a small bowl and set aside.
For the fried rice, heat the oil in a wok or frying pan over high heat.
Add the onion and stir-fry for a minute or until just starting to soften, then add the garlic and stir-fry for 30 seconds or until fragrant.
Add the green vegetables (you may like to add the stems first to give them a headstart, as they’ll tend to take longer than the more delicate leaves) and stir-fry for another 2 minutes until starting to become tender.
Move everything to the side and add the eggs into the empty side.
Allow to set for a minute or so before breaking up the egg and combining with the rest of the ingredients.
Add the garlic chives, rice, soy sauce mixture and pepper.
Stir-fry and toss the rice until evenly coated in the sauce.
Divide the fried rice among serving bowls.
Slice the pork and divide among the bowls.
Drizzle over some of the pan juices and scatter with spring onion.
Serve immediately.