Categories: Asian
Ingredients
- 5 tbsp. peanut oil
- 2 1/2 to 3 lbs. boneless pork butt, trimmed of excess fat and cut into 2- to 3-inch pieces
- 4 garlic cloves, smashed
- 1 cup plus 2 tbsp. soy sauce
- 1 cup light brown sugar
- 1 cup Rich Chicken Stock (see recipe)
- 4 thick slices fresh ginger, peeled and bruised
- 8 oz. (1 link) chorizo, sliced into quarters lengthwise and then cut crosswise into thin pieces
- 1/3 cup minced garlic
- 6 cups cold cooked jasmine rice (make it at least a day ahead)
- 1/2 cup thinly sliced green onions
- 3 tbsp. unsalted butter
- 6 large eggs
- Salt and black pepper
Directions
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Heat 2 tbsp. of the oil in a small enameled Dutch oven over medium-high heat until very hot. Sear the pork in batches until nicely browned, 3 to 4 minutes per side. As the pork browns, transfer it to a plate. Once it has all been browned, return the pork to the pot and add the smashed garlic, stirring to combine. Add 1 cup of the soy sauce, the brown sugar, stock and ginger, and cook, stirring, until the sugar is dissolved and the liquid comes to a boil. Reduce the heat to a steady simmer and cook, uncovered, turning and rearranging the pork as needed so that is cooks evenly in the liquid, until the pork is very tender and the sauce has reduced to a thickened syrupy consistency, about 1 hour to 1 hour and 15 minutes. Cover, remove from the heat, and keep warm until ready to use.
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Heat the remaining 3 tbsp. of the oil in a large nonstick skillet over medium-high heat. When hot, add the chorizo and cook, stirring, until browned around the edges, 3 to 4 minutes. Add the minced garlic and continue to cook, stirring constantly, until the garlic is lightly golden and toasted, 2 to 3 minutes. Crumble the rice into the pan, increase the heat to high, and cook, tossing and stirring constantly, until the rice is heated through. Add the remaining 2 tbsp. soy sauce and toss until thoroughly combined. Sprinkle the green onions over the rice and remove the pan from the heat while you cook the eggs.
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Heat a large nonstick skillet over medium heat. Add half of the butter and, when it has melted, add 3 of the eggs and cook as you prefer. Season lightly with salt and pepper and transfer to a plate while you cook the remaining eggs with the remaining butter.
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When ready to serve, divide the rice evenly among 6 serving plates or shallow bowls and portion the shoyu pork evenly over the rice. Drizzle each plate with some of the shoyu “gravy” and top each plate with an egg. Serve immediately.