Saturday, February 21, 2015

Chinese BBQ Pork & Homemade Pork Fried Rice

I love reading other people's food and baking blogs, especially when they have yummy recipes and lots of gorgeous pictures. I found this recipe, for Chinese BBQ Pork (Cha Siu) & Pork Fried Rice, while poking around on a cool family blog, The Woks of Life.

Here in Boston we have had one snowstorm after another - literally a snowstorm every weekend for the past seven weeks - it's been a truly awful winter (although the Pats did win the maybe that's a fair tradeoff!). So, what better activity on a blizzarding Valentine's Day weekend than to make Chinese BBQ pork from scratch and then homemade pork fried rice?! It was absolutely delicious! You can find the recipes here: Chinese BBQ pork and here: pork fried rice.

Here are my photos of the finished rice and then my step-by-step...

my finished rice

time for dinner!

First came the BBQ pork. I was excited to make BBQ sauce from scratch and it was dead easy. I'll definitely make this again!

ingredients for the BBQ sauce for the pork

I reserved some sauce for basting the cooking meat. The rest of the sauce got poured over the pork (in a ziplock bag) and then it's set in the fridge overnight to marinade.

the final sauce was thick and it smelled great

meat in a bag

in goes the sauce

smoosh it around and it's done for the night

After a night in the fridge, the pork is set on a rack over the pan (to allow air to flow around the meat). Cook the pork until the internal temperature reaches at least 145 degrees, about 40-50 minutes at 450 (flip the meat over about half way through). My meat is much darker and more caramelized then the original time I will experiment with cooking at a slightly lower temperature to see if that makes a difference.

ready for roasting

done...OMG, delicious!

While the pork is roasting, you can cook the Jasmine rice. I actually made mine the day before since my rice cooker keeps it fresh for a few days.

we got pork, we got rice...pork fried rice, here we come!

The pork is done to perfection! Moist and delicious. It was really fun to cook a large piece of meat and even after making a huge batch of rice, we had lots of leftover pork. It lasted all week!

After a short rest, cut about the pork you'll use for the fired rice into bite-sized pieces. 

a few test slices for the cook

so delicious!

The pork is done so now it's time to make the rice!

First, mix up the sauce, then chop the onions and scallions and prep the rest of the ingredients. The only change I made to the sauce was to use sake instead of Chinese wine (because that's all I had) and skipped the "dark soy sauce" since I couldn't find any at the grocery store. I also added some green peas to the fried rice.

ingredients for the sauce for the fried rice

the finished sauce

chopping the onions and scallions

All of my ingredients are ready...just need to scramble up the eggs.

ingredients for the fried rice

scramble, scramble, scramble...ready

Now it's time to combine everything and make the fried rice. First, the onions are sauteed, then the BBQ pork is added.

adding the pork to the onions

stir and cook for a few minutes so the flavors come together

Next, the rice is added and then the sauce. I think I used much more rice than the recipe called for, so I should have upped the amount of sauce a bit. Will definitely do that next time!

stirring in the rice

and then the sauce

Then the rest of the ingredients are added...peas, then sprouts, then egg and scallions. Give it a good stir to thoroughly mix everything...and then that's it...done!

next I added the peas and sprouts

and finally, the cooked eggs and scallions

And...done! It was so delicious, can't wait to make it again soon.

the finished fried rice

so yummy!

Bye for now...


  1. Yum! I wonder if kitchens are humming all over North America with all that snow keeping people in?

    1. I wouldn't be surprised! I cannot wait for spring...feels like it will never get here!

  2. It looks so good Alice. I love char siu pork.