- 6
- 25 mins
- 355 mins
Ingredients
- For the Pork:
- 1 large onion, thinly sliced (about 1 1/2 cups), divided
- 3 pounds bone-in pork shoulder
- 1 Thai chili or jalapeno, minced
- 12 medium cloves of garlic, minced (about 1/4 cup), divided
- 1 teaspoon brown sugar
- 1/3 cup low-sodium soy sauce
- 1/3 cup white wine vinegar
- 1/2 cup water
- 3 bay leaves
- Kosher salt and freshly ground black pepper
- For the Rice:
- 1/2 cup peanut oil
- 3 cups cooked, cold, leftover rice
- 2 eggs, lightly beaten
Preparation
Step 1
Reserve 1/4 cup of onion and finely mince. Refrigerate until step 3. Place pork in the slow-cooker with the remaining onion, chile, 4 cloves of garlic, soy sauce, vinegar, brown sugar, water and bay leaves. Add 3/4 teaspoon black pepper and 3/4 teaspoon salt. Stir to combine, spooning some liquid over the top of the meat. Cover and set to low heat for 7 hours, turning over half way through cooking.
While meat is cooking, heat oil in a large frying pan or wok over medium-high heat until shimmering. Add the rice, spreading it into an even layer. Cook without moving until browned and toasted underneath, about 3 minutes. Season with salt, stir, and flip, pushing the rice up the sides to create a well in the middle. Add egg to well and stir rapidly to cook. Stir egg and rice together, leaving another open well in the center of the pan. Add the 1/4 cup minced onion and sauté until it starts to soften, about 4 minutes. Reduce the heat to medium. Add garlic to well and cook, stirring, until aromatic, about 30 seconds, adding more oil as necessary to prevent garlic from burning. Add the reserved 1/2 cup meat. Warm through for a minute and stir everything together to evenly distribute ingredients.
Discard bay leaves from pork. Scoop rice into individual bowls and top with pork and juices. Or serve family-style, if desired.