Pork tongue asado fried rice
“Asado” refers to: 1) a roast pork marinated in “asado” sauce; 2) the sauce itself which is a sweet-salty thick sauce made with soy sauce, sugar, star anise (or cinnamon bark), garlic, onions and pepper, and thickened with cornstarch or tapioca starch; or 3) both, especially when used as a filling for siopao, or Chinese steamed bread.
In traditional Chinese cooking (from what I’ve read in cookbooks), pork asado means pork tenderloin marinated in the sauce then broiled, cooled, sliced and served (with hoisin sauce on the side) as an appetizer. In the Filipinized version, the pork (usually tied as you would the western roast pork) is cooked in the marinade, then cooled and sliced. The marinade is strained, thickened with cornstarch and poured over the sliced pork.
Ok, so the name of my site already says I’m such a radical in the kitchen. Which means I combined all the asado versions I know of, adding and subtracting something here and there, and used it as a base for fried rice. The result was so good, I actually surprised myself.
Ingredients :
3 pieces of pork tongue (about 3/4 kilo), trimmed and scraped
1/2 c. of vinegar
1 cup of cubed carrots
1/2 c. of sliced french green beans (also called “baguio” beans)
2 eggs, beaten
1 tbsp. of minced garlic
1 onion, diced
1 red bell pepper, julienned (or diced, if you prefer smaller pieces)
1 whole garlic, pierced
1 whole onion, peeled
1 star anise
1/4 c. of dark soy sauce
2 tbsp. of sugar (I used white sugar)
1 bay leaf
5 peppercorns
1 c. of water
1/8 c. of cooking oil
4 c. of cooked rice
6 stalks of onion leaves, sliced finely
salt to taste
1 tsp. of sesame seed oil
Cooking procedure :
Place the vinegar in a glass bowl. Add pork tongue. Using your hands, “wash” the pork tongue in the vinegar until any sliminess and unpleasant smell is gone. Another alternative is to boil the pork tongue in the vinegar with 1 c. of water. Once it boils, remove the pork tongue and discard the water and vinegar.
In a medium-sized saucepan, mix together 1 c. of water, soy sauce and sugar. Stir until sugar dissolves. Add clean pork tongue, whole garlic, whole onion, star anise, bay leaf and peppercorns. Bring to a boil. Lower heat and simmer for 1 hour. Check the liquid occasionally. Add a little water, if necessary. You will need about 1/8 c. of sauce by the time the pork tongue is done. Transfer pork tongue to a plate and cool completely. Peel off outer skin and cut into 3/4 by 3/4 inch cubes.
Strain sauce and set aside.
Heat wok or skillet. Add half of the cooking oil. Cook eggs until set. Transfer to a chopping board and chop coarsely.
Add the rest of the cooking oil to the wok or skillet. Over high heat, saute garlic and onion for about 30 seconds. Add carrots and cook for 2 minutes (actually, it depends how big your carrot cubes are; the thing is that they remain crunchy). Add the green beans and bell pepper, and cook for another minute. Add pork tongue cubes. Stir for 15 seconds. Add the sauce and cooked rice. Stir to distribute the sauce. Add chopped eggs and onion leaves. Stir to distribute ingredients. Add salt, if necessary. Stir for 30 seconds longer. Drizzle sesame seed oil over the fried rice and stir lightly one last time. Serve at once.
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2 Responses to “Pork tongue asado fried rice”Trackbacks
Some related discussions...[...] It’s always interesting to try different kinds of marinade for the meat that goes into fried rice. It started with the pork tongue asado fried rice that I first made years ago. That was when I realized that well-seasoned meat , even when cut into very small pieces, is an ideal ingredient for chinese-style fried rice. My adobo fried rice came about based on that principle. The same thing is true for highly-seasoned fish. If you haven’t discovered it yet, tinapa (smoked fish) goes so well with minced vegetables in a chinese style fried rice. [...]
[...] experimenting with a new recipe for fried rice for days. Hence, I reserved a bowl of pork adobo. If asado fried rice proved good, there was no reason why an adobo-flavored fried rice wouldn’t be better. The [...]