SLIGHTLY CRISPY, FRAGRANT RICE SERVES AS THE IDEAL BASE FOR FRESHLY PICKED CRAB AND DELICATELY BALANCED FLAVOURS IN THIS EASY DISH
GARLICKY FRIED RICE WITH CRISPY PORK
SERVES 4
⅓ cup (80ml) peanut oil
4 garlic cloves, thinly sliced
300g pork mince
¼ cup (80g) chilli bean sauce
1 bunch garlic chives, chopped
4 cups (580g) cooked long grain or jasmine rice
Fried eggs, to serve
Heat oil in wok over medium-high heat. Add the garlic and cook for 2-3 minutes until golden. Remove garlic using a slotted spoon and set aside. Add mince to the wok with the garlic-infused oil and cook, breaking up mince, for 6-7 minutes until lightly caramelised.
Add chilli bean sauce and cook for 2 minutes or until lightly caramelised. Add the chives and rice and cook, tossing in the pan, for 3 minutes or until coloured. Top with fried eggs and scatter with crispy garlic, to serve.
KAKUNI BOSSAM (BRAISED PORK BELLY)
SERVES 4-6
Begin this recipe 1 day ahead.
¼ cup (60ml) grapeseed oil
1kg boneless pork belly, skin on
400ml Japanese cooking sake (from specialty food shops and Asian grocers)
1 cup (250ml) soy sauce
100ml mirin (from specialty food shops and Asian grocers)
70g brown sugar
2 tbs oroshi ginger (Japanese ginger paste, from specialty food shops and Asian grocers)
6 eggs
Red coral lettuce, leaves separated, to serve
CONDIMENTS
Hot mustardSliced cucumber picklesKimchi (from supermarkets)Roasted sesame seedsTogarashi seasoning (from supermarkets)
