Recipe courtesy of Driftwood
Recipe courtesy of Driftwood
Episode:
From Bunny Chow to Chicken Oysters
Smoked Pork Jowl Fried Rice
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- Level: Advanced
- Total: 1 day 2 hr 30 min (includes chilling time)
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1021
- Total Fat
- 47 g
- Saturated Fat
- 16 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 4 g
- Sugar
- 22 g
- Protein
- 32 g
- Cholesterol
- 235 mg
- Sodium
- 2608 mg
- Level: Advanced
- Total: 1 day 2 hr 30 min (includes chilling time)
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1021
- Total Fat
- 47 g
- Saturated Fat
- 16 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 4 g
- Sugar
- 22 g
- Protein
- 32 g
- Cholesterol
- 235 mg
- Sodium
- 2608 mg
Ingredients
Sushi Su:
Garlic Soy:
Smoked Pork Jowl Fried Rice:
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Directions
Special equipment:
an immersion circulator- For the sushi su: In a small pot, combine the rice vinegar, sugar, salt and kombu and
- bring to a simmer. Remove from the heat, then allow to steep for a minimum of 1 hour before using.
- For the garlic soy: Add the soy sauce, sake, sugar and garlic to a blender, then blend until smooth. Reserve until needed.
- For the smoked pork jowl fried rice: Rinse the rice until the water runs clear, then drain well. Bring 3 cups water to a boil, then add the drained rice and return to a boil. Cover with a tight-fitting lid and cook for 20 minutes on very low heat. Allow to rest for 5 minutes. Transfer the rice to a large tray or bowl and gently coat with the sushi su. Spread out evenly on a baking sheet and allow to air-dry. Refrigerate, uncovered, for 1 to 2 days.
- Set up an immersion circulator to 146.5 degrees F.
- Cook the eggs, in the shell, directly in the water for 1 hour. Reserve in warm water until plating.
- Start with a hot skillet, sauté pan or wok. (You may want to separate in 2 or 3 batches depending) on the size of the pan. The important thing is that there is enough surface area to crisp the rice. Sear the pork jowl bacon until golden brown and crispy on one side. Flip the pieces, then add the rice and spread evenly in the rendered fat. Allow the rice to brown and crisp in the hot fat for 2 to 3 minutes on medium to high heat. Add the carrots and radish, followed by the kimchi on top of the rice as it’s browning. Cook until the rice is golden brown, then add garlic soy and toss on high heat until thoroughly mixed and the rice has absorbed the garlic soy. Make sure to break up any large clusters. Divide the rice into 6 bowls, making a divot for the eggs. Crack the poached eggs into a small bowl, one at a time, and spoon one egg into each divot. Top with the crispy garlic and sliced scallions. We recommend mixing the egg into the rice before enjoying.
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