Smoked BBQ Pork Fried Rice
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
- Combine all of the ingredients in a bowl, and reserve 2 TBS of the marinade
- Slice the pork shoulder up into even portions, and cover with the marinade, ensuring full coverage (use gloves!)
- Refrigerate overnight
- 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
- 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
- Baste in the reserved marinade and cook until the internal temp is 165F, and remove from the heat.
- 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
- Place a lit mound of briquettes in the centre of your BBQ (we use Heat Beads Easy Lite for this step)
- Mix the honey, sesame oil, rice wine, soy sauces, and pepper in a small bowl with a TBS of water.
- Place your wok on the briquettes and add some vegetable oil to the pan (about 1TBS)
- Add the whisked eggs to the oil and cook until the egg has scrambled, and remove from the wok to some paper towel
- Heat some more oil, and sautee the onions until they are translucent and then add the chopped BBQ pork and bacon to the mix.
- Add in the packets of rice (you don’t need to heat prior, just make sure the grains are broken up)
- Stir in the mixture from step 2, and toss the rice to coat.
- Garnish with spring onions, chopped scrambled egg and sprouts if using.