Ingredients
For Da Sizzling Rice:
- 2 cups jasmine rice, rinsed
- 4 cups water
- Vegetable oil, for frying
For Da Pork:
- 2 pounds pork tenderloin, silver skin removed
- 2 tablespoons soy sauce
- 1 teaspoon dry 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 freshly ground black pepper
- 3 tablespoons canola oil
Directions
For Da Gravy:
- 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 stock
- 4 tablespoons soy sauce
- 2 tablespoons honey
- 3 tablespoons cornstarch
- 1/2 cup diced green onions, for garnish
To make Da Sizzling Rice: Add rice and water to a small saucepot and bring to a boil over medium heat. Reduce the heat to low, cover and simmer for 5 minutes. Remove from heat and let sit 30 minutes. Transfer the rice to a baking sheet and cool to room temperature. Preheat the oven to 200 degrees F. Put the rice into the oven and let it dry out for 1 hour.
Heat 2 cups of oil to 350 degrees F. in a heavy-bottomed pan over medium heat. Cut the rice into 3-inch rounds and fry in the oil until crunchy and light brown, about 2 minutes. Set aside on a plate.
To make Da Pork: Cut the pork into 3/4-inch rounds. Stir the soy sauce, mustard, and rice wine vinegar in a large bowl. Add the pork and let marinate for15 minutes. In a shallow bowl, mix the flour, cornstarch, garlic, onion, salt, and pepper. Lightly press down on the pork to flatten and dredge in the flour mixture. Heat the oil in medium saute pan, add the pork and cook until lightly browned on both sides.
To make Da Gravy: In a medium sauce pot, over medium heat, add the oil. When the oil is hot, add the onions, ginger, garlic, and pepper, and saute until the onions are translucent. Deglaze the pan with wine, and then add 2 cups of water, the stock, soy sauce and honey. Simmer for 1 hour or until reduced by half. Strain the gravy and return it to the pot over low heat. Combine the 4 tablespoons water and cornstarch in a small bowl. Slowly stir it into the sauce and cook until the gravy has thickened.
For Da Plate up: Transfer the rice to a serving platter, and arrange the pork on the platter. Top with the gravy and garnish with the green onions.
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By gmjjh
MA
on April 28, 2013
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OUT OF THE PARK AMAZING....I did measure exactly.(usually do not I used 2 suggestions from other reviews...1 I used 1HEAPING T. Of garlic and 1 HEAPING T.of ginger. BUT the2nd time I made it I used 2. HEAPING T. Of each. The flavors are NOT too strong if you simmer for 45 min to 1hour.I also did one small change that no body else mentioned. When I strained the sauce..I put all those onions garlic and ginger into a Ninjas blender ant pureed them till very smooth. Then put it back into the sauce. Why toss out all that flavor??? If you try that you will need much less cornstarch & water to thicken. Plus you have a greater volume of sauce. I used about half the pepper, as some reviews suggested it was too peppery. I ALSO SKIPPED THE RICE RECIPE, AND USED BASMATI....1st time,Then stir fried veggie rice the next time. BOTH are quicker easier changes.ALSO I SKIPPED THE WATER IN THE SAUCE...NOT NEEDED JUST ADDS TOO MUCH SIMMER TIME
By LSKarhan
Centerville, OH
on February 08, 2012
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I have tried this recipe 3 different times now. It is time consuming if you cook the sauce/gravy and the rice as he instructs. The pork is only a 15 min simple marinade, fine no problem. The gravy is at least an hour if not longer. I DID use the 3/4c garlic and 3/4c ginger because the recipe states to let the sauce simmer for an hour or until reduced by 1/2. That gives the garlic/ginger time to mellow and flavor the gravy perfectly. I did NOT use the 2c water. I found that the chicken stock, wine, and soy sauce were enough fluid to make a delicious gravy. If you do add the water, I would let it simmer for up to 2 hours. I thought the pork and gravy were well worth the effort and time. As for that rice, MAN!! I tried and tried. Definately NOT worth all the effort. So, overall, I would recommend to make the sauce/gravy as written with no water and the pork, but serve over regular or sticky rice and forget all that mess.
By jhanson2b_1785889
Richland, WA
on December 19, 2011
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wonderful Asian flavoring - used light soy sauce....had to adjust the gravy some to add more volume by adding some miso paste and chicken stock with water.
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