In the pantheon of amazing takeaway food, I can’t go past BBQ pork fried rice. It seems to be just an amazing combination of flavours and textures that I will eat several helpings of at a time.

So I decided to make it from scratch, on the BBQ, right from making the char siu pork to the final cook in the wok.

Start this recipe a day ahead. I recommend using a cast iron wok as well for cooking over the coals.

CHAR SIU PORK INGREDIENTS

• 1.5kg pork shoulder
• ¼ cup white sugar
• 1 tsp kosher salt
• 1/2 tsp five-spice
• 1/2 tsp white pepper
• 1/2 tsp sesame oil
• 1 TBS soy sauce
• 1 TBS hoisin
• 2 cloves garlic, minced
• 1 TBS honey
• 1 TBS Shaoxing rice wine
• 1/4 tsp of red food colouring

FRIED RICE INGREDIENTS

• 750g cooked jasmine rice (either cooked the day prior and refrigerated, or use the ready-cooked rice pouches)
• 1 onion, diced
• Vegetable Oil
• 50g Moonshine BBQ cured bacon
• 2 eggs, whisked
• 1tsp honey
• 1 tsp sesame oil
• 1 tsp Shaoxing wine
• 1 TBS light soy sauce
• 1 tsp dark soy sauce
• 1 tsp salt
• a handful of bean sprouts (optional)
• 2 spring onions, sliced

Char Siu Pork Method

1. Combine all of the ingredients in a bowl, and reserve 2 TBS of the marinade
2. Slice the pork shoulder up into even portions, and cover with the marinade, ensuring full coverage (use gloves!)
3. Refrigerate overnight
4. The next day, prepare your BBQ for high heat using a full chimney of briquettes (we used Heat Beads Coconut Briquettes for this step), and a chunk of apple wood for smoke
5. Remove the pork from the marinade and place it on the grill (use a foil tray under the grill to capture any dripping fat), and cook, turning once until the internal temperature is 150f
6. Baste in the reserved marinade and cook until the internal temp is 165F, and remove from the heat.
7. This will likely make more than you need, so chop up 750g of the cooked pork to use for the next step.

BBQ Pork Fried Rice Method

1. Place a lit mound of briquettes in the centre of your BBQ (we use Heat Beads Easy Lite for this step)
2. Mix the honey, sesame oil, rice wine, soy sauces, and pepper in a small bowl with a TBS of water.
3. Place your wok on the briquettes and add some vegetable oil to the pan (about 1TBS)
4. Add the whisked eggs to the oil and cook until the egg has scrambled, and remove from the wok to some paper towel
5. Heat some more oil, and sautee the onions until they are translucent and then add the chopped BBQ pork and bacon to the mix.
6. Add in the packets of rice (you don’t need to heat prior, just make sure the grains are broken up)
7. Stir in the mixture from step 2, and toss the rice to coat.
8. Garnish with spring onions, chopped scrambled egg and sprouts if using.
9. Serve!