barbecued pork fried rice
 
for an especially quick and easy meal, buy prepared chinese barbecued 
pork loin (3/4 pound will be plenty). this pink-tinged meat is 
available at many asian supermarkets-or you may even be able to 
purchase it from your neighborhood chinese restaurant. 
 
  for barbecued pork loin
  a 1-pound piece center-cut boneless pork loin
1/4 cup  hoisin sauce
1 Tbsp  soy sauce
1 Tbsp  minced garlic
1-1/2 tsp  ketchup
1/4 tsp  chinese five-spice powder
 
4 medium  leeks (white and pale green parts only)
1/2 lb.  snow peas
 
  for seasoning liquid
3-1/2 Tbsp  soy sauce
1 Tbsp  chicken broth
1/2 tsp  salt
1/4 tsp  freshly ground black pepper
 
5 cup  chilled chinese-style white or brown rice
1-1/2 Tbsp  corn or safflower oil
1 Tbsp  minced peeled fresh ginger-root
1-1/2 Tbsp  chinese rice wine or sake
 
make barbecued pork loin: 
preheat oven to 350 f. 
 
trim any fat from pork and pat pork dry. in a bowl stir together 
remaining barbecued pork loin ingredients. add pork to barbecue 
sauce, turning it to coat. 
 
in a small baking pan lined with foil roast pork 25 minutes, or until 
a meat thermometer inserted at least 2 inches into pork registers 
155 f. cool pork completely. pork may be roasted 2 days ahead and 
chilled in a sealable plastic bag. 
 
cut pork into 1/4-inch-thick slices and cut slices into 1/2-inch 
squares. cut leeks crosswise into thin slices and in a bowl soak in 
water to cover, separating slices into rings and agitating 
occasionally to dislodge any grit, 5 minutes. lift leeks from water 
and drain in a colander. trim snow peas and halve diagonally. 
 
make seasoning liquid: 
in a small bowl stir together seasoning liquid ingredients. 
spread rice in a shallow baking pan and separate grains with a fork. 
in a deep 12-inch heavy non-stick skillet heat oil over moderately 
high heat until hot but not smoking and stir-fry leeks and 
ginger-root 1 1/2 minutes, or until leeks begin to soften. add snow 
peas and toss to coat. add rice wine or sake and stir-fry until snow 
peas are crisp-tender. add rice and pork and cook, stirring 
frequently, 2 to 3 minutes, or until heated through. stir seasoning 
liquid and add to fried rice, tossing to coat evenly. 
 
serves 4 as a main course. 
 
 
 
(ID: 75967) Mirror: rec.food.recipes: Thu, Sep 16, 2004


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