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Ginger Garlic Pork with Sizzling Rice

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  • Level: Intermediate
  • Total: 3 hr 30 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 2 hr
  • Yield: 6 servings
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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

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.