Fried rice is something I’ve covered on this blog on more than one occasion. Fried rice is a passion for both my wife and myself. It’s a staple meal in our home for its versatility, ease of cooking and its ability to carry the flavors of almost any ingredient added to it, but this post is not about the rice.
Don’t get me wrong, the rice was wonderful; but in this instance it was eclipsed by the accidental perfection of the marinade used on the pork. It’s good folks. Good enough to consider using as cologne. Good enough to make a full batch on skewers and call it a snack for one person good. Good enough that I almost don’t want to share it with you good.
But I’m just not that cruel. This must be shared. All I ask is that if you put it on a restaurant menu, I get a handy little royalty check and credit for the recipe. This recipe is a keeper.
The flavors in the marinade are more Middle-Eastern than Asian, but they pair very well with the rice and just a bit of soy sauce. The pork is savory, sweet and spicy at the same time, but so tender you can cut it with a glance. No knife necessary.
I could rave on about this for hours, but I think I’ll end the suspense and just get to the recipe.
Serving Size: 1
Amount Per Serving: Calories: 3747Total Fat: 251gSaturated Fat: 44gTrans Fat: 1gUnsaturated Fat: 193gCholesterol: 559mgSodium: 21037mgCarbohydrates: 185gFiber: 7gSugar: 87gProtein: 180g
What I would have done Differently had I thought of it at the time:
Yeah… I think I’ll change nothing. That sounds good.
Links to other recipes like this: