Ingredients
- boneless pork loin, cut into 30 pieces, boneless, cut into 30 pieces1 piece (750 g)
- barbeque sauce50 ml
- light soy sauce15 ml
- hoisin sauce30 ml
- sugar5 tbsp
- salt2 1/2 tbsp
- olive oil6 1/2 tbsp
- sesame oil5 tbsp
- garlic, minced7 clove
- ginger, minced5 cm piece
- red chillies, minced5
- scallion, cut into 2 cm pieces6
- eggs, mixed4
- cooked rice, cooked1000 g
- salted soy sauce, salted4 tbsp
- chicken bouillon powder2 tbsp
- oyster sauce1 1/2 tbsp
- salt2 tbsp
- jalapeño20 g
- Shredded cabbage, shredded
- Tomato
- Pickles
- Shredded lettuce, shredded
- Cucumber
- eggs, cooked into an omelette and sliced 1 cm thick (as garnish), cooked into an omelette and sliced 1 cm thick, as garnish3
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine the barbecue sauce, soy sauce, hoisin sauce, sugar, and salt to make the marinade.
Place the pork into the sauce mixture. Cover with plastic wrap, and refrigerate for 25 minutes. Make sure the sauce in the bowl is really absorbed.
Transfer the pork to a baking pan, and bake for 20 minutes at . When finished, put the pork onto a plate.
Heat the olive oil and sesame oil in a medium wok. Fry the garlic, red chillies, ginger and scallion, then stir briefly for 1 minute. Add the mixed egg and rice.
Add the grilled pork, salted soy sauce, chicken powder, oyster sauce, salt and jalapeño. Stir until mixed.
Serve hot with garnishes.
