Barbecued Pork with Rice

Barbecued Pork with Rice Recipe from Thailand | Ingredients & Directions

Region / culture: Thailand | Preparation time: 2 hours | Cooking time: 30 minutes | Servings: 4

Introduction

Barbecued Pork with Rice is a classic dish that combines the rich flavors of marinated and grilled pork with the subtle, comforting taste of fragrant rice. This dish is a testament to the magic that happens when simple ingredients are transformed through marination and the art of grilling. Perfect for family dinners, gatherings, or a hearty meal, this recipe promises to deliver a burst of flavors that will satisfy your taste buds and leave you craving more.

History

The tradition of barbecuing pork dates back centuries and spans across various cultures and continents. In Asia, particularly in countries like China and Vietnam, barbecued pork has been a staple in their cuisine, often served with rice or noodles. This recipe draws inspiration from these rich culinary traditions, blending the savory taste of pork with the simplicity of rice, creating a dish that is both comforting and exotic.

Ingredients

Barbecued pork

4 tbsp tomato purée
2 tbsp dark soy sauce
4 tbsp light soy sauce
4 tbsp sugar
1 kg pork belly strips
1 lb (454 g) fragrant rice, rinsed and drained

Chilli and vinegar sauce

4 tbsp rice vinegar
1 small red chilli, cut into thin rounds

Salty sauce

450 ml pork stock
2 tbsp light soy sauce
3 tbsp sugar
2 tbsp fish sauce
1 tsp rice flour

Garnish

0.25 cucumber, thinly sliced
4 spring onions, cut into inch long lengths
a few fresh coriander leaves, roughly chopped

How to prepare

Prepare the marinade by combining the tomato purée, soy sauces, and sugar in a large bowl.
Add the pork belly strips and stir well to evenly coat them in the sauce.
Leave to marinate for about 2 hours.
Cook the rice, drain, and set it aside.
Place the marinated pork belly strips on a barbecue or under a preheated grill, turning them from time to time until they are cooked through.
While the pork is cooking, prepare the sauces.
For the chili and vinegar sauce, combine the ingredients and set it aside.
For the salty sauce, heat the stock in a saucepan, add all the ingredients except the rice flour, and stir well.
Bring it to a boil and simmer for 1 minute.
Sprinkle the rice flour over the liquid and whisk gently until the sauce thickens.
Cut the pork into very thin slices (as thin as ham is best, although unless you're skilled with a knife, you may not achieve those results, but as thin as possible will do fine).
Put a heap of rice on each serving plate and top it with slices of the pork.
Pour a good helping of the salty sauce over it and garnish.
Serve it with the chili and vinegar sauce.
Enjoy!

Variations

For a healthier twist, substitute pork belly with leaner cuts like pork tenderloin. You can also replace white rice with brown rice or quinoa for added fiber and nutrients.

Cooking Tips & Tricks

To ensure the pork is flavorful and tender, marinate it for at least 2 hours, or overnight if possible. When grilling, keep the pork on a medium heat to avoid burning the marinade. Let the pork rest for a few minutes after grilling before slicing to keep it juicy. For the rice, use a ratio of 1 cup rice to 1.5 cups water to achieve the perfect texture.

Serving Suggestions

Serve the Barbecued Pork with Rice alongside steamed vegetables like bok choy or broccoli for a balanced meal. A side of pickled vegetables can also add a refreshing contrast to the rich flavors of the pork.

Cooking Techniques

Grilling the pork over charcoal can add a smoky flavor that enhances the dish. Alternatively, using a grill pan on the stove can achieve a similar charred effect.

Ingredient Substitutions

If tomato purée is not available, ketchup can be used as a substitute. For a gluten-free version, use tamari instead of soy sauce.

Make Ahead Tips

The pork can be marinated a day ahead and stored in the refrigerator to save time. The sauces can also be prepared in advance and reheated when needed.

Presentation Ideas

Slice the pork thinly and arrange it neatly over the rice. Drizzle the sauces artistically and garnish with cucumber, spring onions, and coriander leaves for a visually appealing dish.

Pairing Recommendations

A light, crisp beer or a glass of Riesling pairs wonderfully with the rich flavors of the barbecued pork. For a non-alcoholic option, a chilled jasmine tea complements the dish well.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a little water or stock to keep the rice moist.

Nutrition Information

Calories per serving

A single serving of Barbecued Pork with Rice contains approximately 500 calories. The calories are a balance of macronutrients, providing energy from carbs, fats, and proteins.

Carbohydrates

A serving of Barbecued Pork with Rice contains approximately 45 grams of carbohydrates. The majority of these carbs come from the fragrant rice, which serves as a source of energy. The sugars in the marinade also contribute to the carbohydrate content, adding a sweet balance to the savory dish.

Fats

This dish contains about 20 grams of fat per serving, primarily from the pork belly. Pork belly is known for its high fat content, which contributes to the meat's flavor and tenderness. While it's a source of saturated fats, it also provides essential fatty acids necessary for a balanced diet.

Proteins

Each serving of Barbecued Pork with Rice is packed with approximately 35 grams of protein, making it an excellent source of this vital nutrient. The protein comes from the pork, which helps in muscle repair and growth.

Vitamins and minerals

This dish is a good source of several vitamins and minerals, including Vitamin B6, phosphorus, zinc, and iron, all of which are found in pork. These nutrients play crucial roles in energy production, immune function, and overall health.

Alergens

Common allergens in this recipe include soy from the soy sauce and gluten, which may be present in soy sauce and stock. Those with allergies or sensitivities should look for gluten-free alternatives.

Summary

Barbecued Pork with Rice is a balanced dish, offering a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a hearty meal that supports energy levels and nutritional needs.

Summary

Barbecued Pork with Rice is a delightful dish that marries the savory flavors of marinated pork with the simplicity of rice. It's a versatile recipe that can be adapted to suit dietary needs and preferences, making it a perfect meal for any occasion. With its rich history and nutritional benefits, this dish is sure to become a favorite in your culinary repertoire.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. I was just a young girl, eager to learn the art of cooking from my own grandmother. She was a master in the kitchen, effortlessly whipping up delicious dishes that left everyone craving for more. One day, as I watched her prepare a meal for our family gathering, she let me in on a little secret - her famous Barbecued Pork with Rice recipe.

I remember the anticipation building up inside me as she gathered the ingredients and began to explain the method behind this mouthwatering dish. The scent of the marinated pork filled the air, making my mouth water in anticipation. I listened intently as she shared the story of how she came across this recipe, passed down through generations in our family.

It all started with a chance encounter with an elderly neighbor who had recently returned from a trip to Asia. She had brought back with her a treasure trove of recipes and ingredients, eager to share her newfound culinary experiences with anyone willing to listen. My grandmother, always curious and open to new flavors, struck up a conversation with her and was soon invited over to learn the art of making Barbecued Pork with Rice.

As she described the process to me, I could see the passion and excitement in her eyes. She explained how the key to this dish lies in the marinade - a delicate balance of soy sauce, honey, garlic, and ginger that infuses the pork with a rich, savory flavor. She showed me how to marinate the meat for hours, allowing the flavors to meld together and create a tender, juicy texture.

The next step was the barbecue - a crucial element in achieving that perfect caramelized crust on the pork. My grandmother shared her tips and tricks for grilling the meat just right, ensuring that it was cooked to perfection without drying out. As she flipped the pork over the hot coals, the sizzle and aroma filled the air, making my stomach growl with hunger.

Finally, it was time to serve the dish. My grandmother plated the Barbecued Pork with Rice, garnishing it with fresh herbs and a sprinkle of toasted sesame seeds. The colors and textures of the dish were a feast for the eyes, and I couldn't wait to dig in. As I took my first bite, the flavors exploded in my mouth - sweet, savory, and oh so satisfying.

From that day on, Barbecued Pork with Rice became a staple in our family gatherings. It was a dish that brought us together, creating memories and moments that we would cherish for years to come. I watched and learned from my grandmother, absorbing her wisdom and techniques like a sponge. And as I grew older, I carried on the tradition, sharing this beloved recipe with my own children and grandchildren.

Now, as I stand in my own kitchen, preparing Barbecued Pork with Rice for my family, I can't help but feel a sense of pride and gratitude. This recipe is more than just a dish - it's a connection to my past, a reminder of the love and laughter that has filled our home over the years. And as I take a bite of the tender, flavorful pork, I know that the legacy of this recipe will live on, passed down through generations to come.