Smoked Chinese-Style Roast Pork with Kimchi Fried Rice

Smoked Chinese-Style Roast Pork with Kimchi Fried Rice

Dhungar Diaries, Entry No. 5

It’s amazing how small the world’s become because of the internet.

Take this terrific, internationally-flavored meal for example. With just a few keystrokes, it was like Ren jet setted to three different countries and came back bearing gifts. She prepared fried rice with Korean kimchi, roasted pork belly Chinese-style, and produced smoky char-grilled flavors using a quick smoke procedure popular in Indian cuisine. All of this, of course, for one single meal enjoyed in the Philippines. Wow.

To that, all I can say is आप का खाना स्वादिष्ट हो , 잘 먹겠습니다 , and 慢慢吃!

Yes, I too can jet set. 🙂 Kain na!

Dhungar Diary Archives
Entry No. 1: Aristocrat-Inspired Baked (and Smoked!) Chicken with Java Rice and Java Sauce
Entry No. 2: Japanese Braised (and Smoked!) Pork Belly (Buta No Kakuni)
Entry No. 3: Dhungar Stovetop Smoking
Entry No. 4: Smoked Eggplant, Mushroom and Chickpea Curry with Fluffy Rice‏

Smoked Chinese-Style Roast Pork with Kimchi Fried Rice

Tender, sweet, smoky, and spicy, just like me. 😛
Smoked Chinese-Style Roast Pork with Kimchi Fried Rice

Smoked Chinese-Style Roast Pork with Kimchi Fried Rice

Ingredients

FOR ROAST PORK

  • 1 pound or 1/2 kilo pork belly, unsliced with skin trimmed off
  • 2 Tbsps rice wine
  • 2 Tbsps dark soy sauce, or substitute with regular soy sauce
  • 2 Tbsps white granulated sugar
  • 2 cloves garlic, minced
  • 1/2 Tbsp Hoisin sauce
  • 1/2 tsp five-spice powder
  • 2 Tbsps honey

FOR KIMCHI FRIED RICE

  • 1 cup kimchi, chopped
  • 1 Tbsp hot pepper paste (gochujang)
  • 2-3 cups cooked white rice
  • Sesame oil, to serve
  • Sesame seeds, for garnish

Directions

FOR ROAST PORK

  1. Mix together rice wine, dark soy sauce, sugar, garlic, hoisin sauce, and five-spice powder in large bowl. Rub pork belly with marinade mixture, then allow to marinate for 2-3 hours in refrigerator, or preferably overnight.
  2. Preheat toven to 325 degrees F. Rub excess marinade off pork belly (but don’t rub off all), place in roasting pan, then brush top with honey.
  3. Roast pork for 40-45 minutes. Flip over pork belly when half-way through, then brush honey on other side. You’ll know that pork is done when outsides begin to crisp and blacken, and center of pork belly strip feels firm.
  4. Remove pork from oven and allow to cool for 5-10 minutes. Transfer to cutting board and cut into thin slices. Arrange slices on plate and proceed with dhungar-smoking method.
  5. Serve with kimchi fried rice. (recipe below)

FOR KIMCHI FRIED RICE

  1. Put chopped kimchi on heated pan, then stir while cooking for about 3 minutes.
  2. Add 1 Tbsp hot pepper paste and 2 bowls rice to kimchi. Stir gently.
  3. Add sesame oil then transfer to plate. Sprinkle on top with sesame seeds.

DID YOU KNOW?

That based on a 2006 study, the People’s Republic of China accounted for more than half the world’s total pork consumption? Conducted by the USDA Foreign Agricultural Service, the study indicated that of the 98.9 million tons of pork consumed that year, China accounted for 53%, or 52.5 million tons.

Original Source

JB Macatulad

JB Macatulad

JB is one half of Will Fly for Food and its chief itinerary maker.  He's the one to blame for all the crappy photos and verbal diarrhea on this blog.  Don't listen to him.
JB Macatulad


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