Know the feeling?
Don’t turn to that tin of baked beans or out of date Pot Noodle in the cupboard, with a bit of forward planning you can have a filling and very tasty Chinese-style meal on the table in less than 30 minutes.
To start off, you will need to have a roast dinner on Sunday night - preferably a slow-roasted belly or shoulder of pork. It’s the leftovers that do the magic. I’m always amazed at how similar this dish tastes to crispy duck!
Buy it:
2 big handfuls of leftover pork
1 tbsp fennel seeds
4 cloves garlic, crushed
5 shallots, thinly sliced
400g sticky thai rice
Handful of frozen peas
1tsp Chinese five spice
Salt and pepper
Sesame oil
Soy sauce
Enough vegetable oil to cover a frying pan by 1cm
Do it:
1. Get your rice on in a saucepan, following the instructions on the packet as to the amount of water needed.
2. While the rice is cooking do your pork. Cut it into small dice and season it with a little soy sauce, and the five spice. Place a tbsp of sesame oil and a little vegetable oil in a frying pan and whack it up to a high heat. When it’s smoking add the pork and fry until crispy on the outside. Drain onto kitchen paper and put to one side.
3. In the same pan, pour in enough vegetable oil to fill to 1cm deep and get it smoking hot. Add the shallots and fry quickly until crisp and brown. Carefully remove to kitchen paper with a slotted spoon and pour away most of the oil. Leaving in 1tsp.
4. When the rice is cooked and drained, add the garlic to the frying pan and sizzle. Then add the fennel seeds and cook out for a minute.
5. Add the peas and cook for 3 minutes.
6. Add the rice to the frying pan and lots of black pepper and some sea salt. Then add the crispy pork.
7. Season the rice with sesame oil and soy sauce to taste and add half of the crispy shallots.
8. Serve topped with the remaining shallots.
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