Chinese Caramelised Roasted Pork with Smoky Bacon Rice

Get ready to cook

Method: 

Caramelised Roasted Pork

1. In a large bowl, add pork collar, Shandong Sweet Paste and water. Mix well, cover and marinate in the chiller overnight.

2. In a large pan or wok, add pork collar and remaining marinade. Bring to a simmer, partially cover and cook for 20-30mins, turning every 10mins. Cook until pork is tender and the marinade caramalises and coats the pork.

3. Pre-heat an oven to 250°C. Place pork on a wire rack and roast for 8-10mins, turning the pork over halfway through. Rest for 10mins then slice to serve with Smoky Bacon Fried Rice.

 

Smoky Bacon Fried Rice

1. In a large pan, fry diced smoked bacon until cooked and crispy. Remove bacon from pan and set aside, retaining the oil.

2. Add rice, corn and peas; mix well. Add Shandong Sweet Paste; mix well and stir fry until cooked. Mix in bacon bits and spring onion.

3. To serve, plate up rice and top with sliced Caramalised Roasted Pork and sliced cucumber on the side.

Ingredients:

Caramelised Roasted Pork

300g Shandong Sweet Paste

300g water

1.5kg pork collar or shoulder, cut into thick strips 

 

Smoky Bacon Fried Rice

200g Shandong Sweet Paste

1.2kg cooked white rice, chilled overnight (approx. 400g uncooked rice)

100g diced smoked bacon

200g frozen peas

200g tinned or frozen corn

15g sliced spring onion

1 whole cucumber, cut into slices to garnish

About this dish

10 portions

No Chilli

Serves:

Shandong Sweet Paste

Chilli Rating:

Product:

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