Pork cheeks. Char sui pork cheeks. It sounds better in French. Tastes good in/on any tongue. With recycled, fried California brown rice. Frugal and lazy. That’s how I feel today, lazy. I never feel frugal, it just happens
I think the char sui cheek medallions would have been even better on a grill but I couldn’t be bothered. I marinated them and plunked them into my roasting/rack pan. They were delicious.
Must be the weather, maybe the latitude longitude or maybe the kitchen’s feng shui needs adjustment. I know the sink does. Whatever. I feel better already
Char Sui Pork Cheeks with Chaos Fried Rice
6 medallions of pork cheeks, about a pound
1/2 cup prepared char sui marinade
Put the pork in a zip lock bag with the marinade and massage, then refrigerate for at least 2 hours. Remove the pork from the bag, reserving marinade and place in a roasting pan with a rack. Preheat the oven to 400 F, place the pan in the oven and cook for 40-45 minutes, turning and basting with the reserved marinade every 15 minutes. Cool for 5 minutes, then slice.
2 shallots, coarsely chopped
1/2 red bell pepper, coarsely chopped
3 tbsp olive oil
1 cup snow peas, sliced into fourths
2 cups cooked brown rice
2 eggs, beaten
2 tbsp soy sauce
Hard boiled egg halves, optional
In a skillet, soften the shallots and pepper in the olive oil, then add the snow peas and continue to cook for 1 minute. Add the rice and cook for an additional 3 minutes. Shove everything to the side of the skillet, add the eggs, scramble, then mix the eggs into the rice. Pour over the soy sauce and blend well.
Serve with egg halves if desired.