n marinade, cover and chill for at least 30 mins, or
ven 425 degrees.
Slice pork thin and cut into 1
arm while you cook the fried rice and bean sprouts.
Hibachi
2 cups for brown rice; 2 cups for white rice) in a
Set slaw aside.
For the pork belly: Preheat the oven
oat with oil. Add pork and stir-fry for 2 mins, or
aporated enough to cause the rice to burn on the
egrees C).
Sprinkle the pork with salt and pepper. Heat
Mix pork belly with cooking wine, oyster
gredients mix well and add pork, marinade several hours or as
il, followed by pork. Cook and stir until pork is browned and
Start the rice cooking if you don't
turning to coat. Set aside for 15 mins.
Heat oil
Fried Rice:
Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice.
Place 1 - 2 T oil in wok or non-stick pan.
Saute rice, vegetables and onion briefly.
Top with 1T butter and cook until hot.
Add soy sauce and saute until incorporated.
Serve immediately; top with shrimp sauce.
Shrimp Sauce:
Add ingredients, in order given, to food processor or blender.
Process until smooth.
Store in refrigerator for up to 2 weeks.
b>rice. Cover with a lid and set aside.
Cut the pork
Stir hot water and rice in bowl.
Cover with
kin side up and bake for 20-25 minutes or until
Cook meat.
Add meat and fried rice to tortillas.
Pour soy sauce over mixture til liking.
ighest temperature.
Add the rice to the boiling water. Swirl
Heat sesame oil in saute pan or wok until it starts to smoke a little then add your meat mixture and white onions.
Saute until you can see the juices coming out.
Add your cold rice and mix for 2-3 minutes. Add fried rice sauce and mix well.
Finish with scrambled eggs, green onions, peas and kimchee.
Saute for about 2 minutes.
Garnish with chopped green onion and kimchee over fried rice.