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From @Sorted Food

Char Siu Pork Belly Fried Rice Chimichanga

30 min · Serves 1

30 mintotal
12 minhands on
16steps
1servings

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Ingredients

For the char siu pork

  • 150 g pork belly, sliced into thick strips
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp Shaoxing rice wine
  • 1/2 tsp Chinese five-spice
  • 1 tbsp hoisin sauce
  • 1 tbsp char siu sauce
  • 1 clove garlic, minced

For the fried rice filling

  • 100 g jasmine rice
  • 150 ml boiling water
  • 50 g raw king prawns, peeled and chopped
  • 50 g raw scallops, chopped
  • 1 large egg
  • 1 tsp vegetable oil

For the assembly

  • 3 large spring roll or wonton pastries
  • 1 tsp vegetable oil
  • 1 tbsp sweet soy or char siu sauce, to serve
  • 1 tsp toasted sesame seeds, to serve
  • 1 tbsp chopped chives, to serve

Method

For the char siu pork

  1. Place the pork belly strips in a microwave-safe bowl and mix with the soy sauce, sesame oil, rice wine, five-spice, hoisin, char siu sauce, and minced garlic.

  2. Microwave the pork on high power for 4 minutes, check, then continue microwaving in 2-minute bursts until fully cooked and rendered.

    Then 8 min of waiting

  3. Thread the rendered pork belly strips onto wooden skewers.

  4. Place the skewers into a vertical slot toaster and toast on high setting until the edges are crispy and charred, 2–3 minutes.

    Keep a fire safety blanket nearby and watch closely while toasting glazes high in sugar.

  5. Remove from the toaster, chop the pork belly into small bite-sized pieces, and set aside.

For the fried rice filling

  1. Add the jasmine rice and boiling water to a microwave-safe bowl.

  2. Microwave on high power until the water is absorbed and the rice is fluffy and tender, about 6 minutes.

    Then 6 min of waiting

  3. In a separate microwave-safe bowl, combine the oil, minced garlic, chopped prawns, scallops, and the reserved chopped char siu pork.

  4. Microwave on high power for 2 minutes to cook the seafood.

    Then 2 min of waiting

  5. Crack the egg into the bowl, mix well with the cooked seafood and pork, and fold through the cooked jasmine rice.

  6. Microwave the rice mixture for 1 minute to cook the egg through into a fried rice texture.

    Then 1 min of waiting

For the assembly

  1. Brush oil between the 3 spring roll pastry sheets and stack them together.

  2. Microwave the stacked pastry sheets for 20 seconds to soften them, then shape into a large hollow tube.

  3. Microwave the shaped tube for 1 minute 30 seconds until the pastry crisp up and holds its form.

    Then 1 min of waiting

  4. Spoon the char siu fried rice filling into the crispy pastry tube.

  5. Drizzle with extra char siu sauce, garnish with sesame seeds and fresh chives, and serve immediately.

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