Mouth-watering Chinese five-spice BBQ pork is sautéed in a wok with rice and an array of veggies. Next, a delicious omelette studded with juicy shrimp gets placed on top and it’s all served in a hot stone pot, making that rice extra crispy.
Courtesy of Chef Jesus Delgado of Tanta.
Related: Shiki Menya’s OG Char Siu Tacos
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Pork Char Siu
For the pork char siu: combine all ingredients for Char Siu marinade in a blender and blend for 1 minute.
Cut the pork in loins and marinate in rub for 24 hours, after being marinated, broil the pork shoulder in the oven for 1hr at 350°F.
For the Nikkei sauce: in a pot, heat canola oil and add ginger and cook for 2 minutes.
Add garlic and simmer for 5 minutes.
Add sugar, once it starts to caramelize, add sweet chili, garlic chili sauce, and aji panca paste boil for five minutes.
Add all the remaining ingredients minus 4 oz of water and cornstarch.
In a mixing bowl mix the remaining 4 oz of water with cornstarch and add to Nikkei sauce mixture for thickening.
For the fried rice: on the cutting board, chop char siu pork into cubes.
Chop all vegetables.
Place a stone bowl (will be used for plating) on the stove and set on low heat before starting the next step.
Using a wok on high heat with oil, add garlic and ginger first sauté, then add char siu pork, followed by all the veggies sauté for 20-30 seconds.
Add rice and season with soy sauce, sesame oil, and oyster sauce (optional).
Sauté for another 30 seconds until well mixed and set to the side to prepare omelette.
For the omelet: in a mixing bowl, crack the eggs, whisk, and season with salt and pepper.
Using a small non-stick pan on medium heat, add shrimps and then the beaten eggs. Cook for about two minutes
To assemble: slide omelet on top of the rice.
Add Nikkei sauce on top.
Garnish with chopped green onions and toasted sesame seeds.