Ginger Garlic Pork With Sizzling Rice |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Recipe by Guy Fieri - looked very interesting and we tried it and I have to thank FoodNetwork Channel for having someone like Guy Fieri. I love to watch his programs about the drive-ins etc & I also enjoy watching his antics in the kitchen. Recipe doesn't include cooling times and neither does it have the correct category for jasmine rice - I didn't say it was long grain rice. Ingredients:
2 cups jasmine rice, rinsed |
4 cups water |
vegetable oil, for frying |
2 lbs pork tenderloin, silver skin removed |
2 tablespoons low sodium soy sauce |
1 teaspoon dry mustard (chinese mustard) |
3 tablespoons rice wine vinegar |
1 cup all-purpose flour |
3 tablespoons cornstarch |
1 teaspoon granulated garlic |
1 teaspoon granulated onion |
1 teaspoon kosher salt |
1 teaspoon fresh ground black pepper |
3 tablespoons canola oil |
3 tablespoons canola oil |
1 large yellow onion, diced |
3/4 cup diced fresh ginger |
3/4 cup diced garlic |
1 tablespoon freshly cracked black pepper |
1 cup white wine |
2 cups water, plus 4 tablespoons |
2 cups low sodium chicken broth |
4 tablespoons low sodium soy sauce |
2 tablespoons honey |
3 tablespoons cornstarch |
1/2 cup diced green onion, for garnish |
Directions:
1. TO MAKE DA SIZZLING RICE:.
2. Add rice and water to a small saucepot and bring to a boil over medium heat.
3. Reduce the heat to low, cover and simmer for 5 minutes.
4. Remove from heat and let sit 30 minutes.
5. Transfer the rice to a baking sheet and cool to room temperature.
6. Preheat the oven to 200º F & put the rice into the oven and let it dry out for 1 hour.
7. Heat1-2 cups of oil to 350º F in a heavy-bottomed pan over medium heat.
8. Cut the rice into 3-inch rounds and fry in the oil until crunchy and light brown, about 2 minutes.
9. Set aside on a plate.
10. TO MAKE DA PORK:.
11. Cut the pork into 3/4-inch rounds.
12. Stir the soy sauce, mustard, and rice wine vinegar in a large bowl.
13. Add the pork and let marinate for15 minutes.
14. In a shallow bowl, mix the flour, cornstarch, garlic, onion, salt, and pepper.
15. Lightly press down on the pork to flatten and dredge in the flour mixture.
16. Heat the oil in medium saute pan, add the pork and cook until lightly browned on both sides.
17. TO MAKE DA GRAVY:.
18. In a medium sauce pot, over medium heat, add the oil.
19. When the oil is hot, add the onions, ginger, garlic, and pepper, and saute until the onions are translucent.
20. Deglaze the pan with wine, and then add 2 cups of water, the stock, soy sauce and honey.
21. Simmer for 1 hour or until reduced by half.
22. Strain the gravy and return it to the pot over low heat.
23. Combine the 4 tablespoons water and cornstarch in a small bowl.
24. Slowly stir it into the sauce and cook until the gravy has thickened.
25. FOR DA PLATE-UP:.
26. Transfer the rice to a serving platter, and arrange the pork on the platter.
27. Top with the gravy and garnish with the green onions.
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