2 cup uncooked white rice
½ lb(s) pork shoulder
1 Tbsp canola oil
1 shallot, chopped
1 clove garlic, thinly sliced
½ Tbsp ginger, finely chopped
¾ cup fresh pineapple, finely chopped
1 Tbsp soy sauce
1 Tbsp sweet soy sauce
1 Tbsp Sambal Oelek (South Asian chili paste, available at Asian grocery stores)
½ Tbsp fish sauce
roasted cashews, to taste
bean sprouts, to taste
green onions, to taste
1. In a large pot, boil 4 cups of water; add uncooked rice and lower heat to medium-low.
2. Cover and simmer for 20-30 minutes, or until rice is firm but not chewy. Set rice aside to cool; refrigerate uncovered for at least 12 hours.
3. Preheat oven to 300ºF.
4. Place pork shoulder in a roasting pan and cover with water.
5. Cook for 4-5 hours, or until meat falls apart easily when pulled with a fork.
6. Remove pork from braising liquid. Shred meat off the bone using a fork.
7. Heat oil in a wok over high heat.
8. Lower heat to medium and add shallots, garlic, and ginger; stir and cook 3-5 minutes, or until shallots are translucent.
9. Add pulled pork; stir and cook for 2-3 minutes, or until pulled pork is crispy.
10. Stir in the rice. Once rice is fully incorporated, add pineapple, soy sauce, sweet soy sauce, sambal oelek, and fish sauce; continue to cook and stir for 1-2 minutes, until everything is evenly coloured and heated throughout.
11. Remove pan from heat.
12. Plate rice and garnish with roasted cashews, bean sprouts, and green onions, to taste.