Firstly I need to get something off my chest… The BBQ sauce in this dish is from a jar and the rice is pre-cooked. Extremely lazy I know, but in my defence it was a Monday night, I was tired and I loathe cooking sticky rice anyway cos washing up the pan afterwards is a always nightmare (perhaps I’m cooking it wrong)
Secondly I need to apologise unreservedly to both my Mother and Mr P&P for being scathing about their use of jarred sauces- I might be a bitch but I don’t like being a hypocrite. I’m also sorry for the poor photo quality, I broke my camera the day before so these are taken on my phone so aren’t the greatest.
I started with the crispy kale/”seaweed”- I saw this on a cookery programme many moons ago and after getting a lovely bundle of kale from the farmers market at the weekend decided to give it a try.
It was literally as simple as chopping the kale into pieces, tossing them in a couple of tbsp of olive oil, spreading across a baking tray before scattering with salt and putting in a preheated oven (about 180)
After about 10 minutes give it a good stir to ensure even cooking and then pop back in the oven for another 10 minutes or so, keeping your eye on it to make sure it doesn’t burn.
Jar of BBQ sauce (I used blue dragon)
Enough rice for two people (I used Jasmine rice)
8 spring onions finely sliced
2 tbsp soy sauce for the pork and a good couple of lugs for the rice
2 tbsp runny honey
A good glug of vegetable oil
2 tbsp sesame oil
- Mix the soy sauce and honey together in a large dish until completely combined
- Slice the pork into rounds about an inch thick and then put in the dish containing the soy & honey and mix together so the meat is generously coated in it.
- Cover a large baking sheet or tray with foil and brush some oil over it to prevent the meat sticking
- Preheat your grill to it’s highest setting, spread the marinated pork across the foil evenly and place under the heat, turning occasionally and baste with any remaining marinade.
While the pork is cooking heat the BBQ sauce gently in a saucepan.
Heat the vegetable oil in a large frying pan until it starts to shimmer, then pour in the rice and cook for a couple of minutes, stirring every now and again.
Add the spring onions and soy sauce to the pan and cook for another couple of minutes
Whisk the eggs with the sesame oil, move the rice to one side of the pan and pour the egg mix in to the space you’ve just created. Leave it there for about 20 seconds and then combine with the rice & spring onions, stirring ’til the egg is cooked and looks something a bit like this.
- Serve with the pork, cover with as much BBQ sauce as you like and serve the kale/seaweed separately to prevent sogginess.
This was a delicious and incredibly easy week night supper which I will definitely do again. Should I make my own BBQ sauce? Probably. Whether I do or not is another thing alogether 🙂