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Chaufa Aeropuerto

A stone bowl with fried rice and diced pork belly.
PREP TIME
2h
COOK TIME
10 min
YIELDS
1 large serving

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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Ingredients

Pork Char Siu

1
lb pork shoulder

Siu Marinade

2.5
oz five spice powder
2.5
oz star anise
2.5
oz sesame oil
0.75 oz Sugar in the Raw
8
oz salt
2.5
oz soy sauce
15
oz Hoisin sauce
1.5
oz fresh ginger, peeled
2
oz honey

Nikkei Sauce

2
oz canola oil
2.2
oz ginger, minced
2.2
oz garlic, minced
8
oz white granulated sugar
8.5
oz sweet chili sauce (Maeploy)
10
oz garlic chili sauce (Leekumkee)
1
oz Aji Panca paste
1
oz GF soy sauce
1
oz sesame oil
8
oz water
1.5
oz corn starch

Fried Rice

10
oz precooked rice
Char Siu Pork, cooked and chopped
1
oz vegetable oil
2
oz soy sauce
1
oz oyster sauce (optional)
0.5 oz sesame oil
0.2 oz ginger, minced
0.2 oz garlic, minced
3
oz broccoli (small florets)
2
oz mushrooms
2
oz bell peppers, julienned
2
oz bean sprouts

Omelet

3
oz shrimp
3
large eggs

Garnishes

0.5 oz green onions, chopped
0.5 oz sesame seeds, toasted
2
oz Nikkei Sauce
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Directions

Step 1

For the pork char siu: combine all ingredients for Char Siu marinade in a blender and blend for 1 minute.

Step 2

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.

Step 3

For the Nikkei sauce: in a pot, heat canola oil and add ginger and cook for 2 minutes.

Step 4

Add garlic and simmer for 5 minutes.

Step 5

Add sugar, once it starts to caramelize, add sweet chili, garlic chili sauce, and aji panca paste boil for five minutes.

Step 6

Add all the remaining ingredients minus 4 oz of water and cornstarch.

Step 7

In a mixing bowl mix the remaining 4 oz of water with cornstarch and add to Nikkei sauce mixture for thickening.

Step 8

For the fried rice: on the cutting board, chop char siu pork into cubes.

Step 9

Chop all vegetables.

Step 10

Place a stone bowl (will be used for plating) on the stove and set on low heat before starting the next step.

Step 11

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.

Step 12

Add rice and season with soy sauce, sesame oil, and oyster sauce (optional).

Step 13

Sauté for another 30 seconds until well mixed and set to the side to prepare omelette.

Step 14

For the omelet: in a mixing bowl, crack the eggs, whisk, and season with salt and pepper.

Step 15

Using a small non-stick pan on medium heat, add shrimps and then the beaten eggs. Cook for about two minutes

Step 16

To assemble: slide omelet on top of the rice.

Step 17

Add Nikkei sauce on top.

Step 18

Garnish with chopped green onions and toasted sesame seeds.

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