Barbeque Pork on Rice

Method19 steps

1. 1

   Step 1: Have the ready cooked rice, fully cooked moo-dang pork, fresh ½ cup marinade and toasted ground sesame seeds prepared before starting. If using the optional egg (1), boil it in a separate saucepan of water until both white and yolk are firm. Drain and discard that water; let the egg cool enough to peel.

   Uses 1 egg, optional · Water, enough to boil the optional egg

2. 2

   Step 2: Put the clean fresh ½ cup moo-dang marinade in a small sauce pot and heat it gently.

   Uses ½ cup freshly prepared moo-dang marinade

3. 3

   Step 3: If using the egg cooked in step 1, peel it and put it in the warm marinade from step 2.

   Uses Optional boiled egg, drained from cooking water · Warm fresh moo-dang marinade

   
4. 4

   Step 4: Mix all the 2 tbsp all-purpose flour with the separate 2 cups water until the slurry is smooth.

   Uses 2 tbsp all-purpose flour · 2 cups water for the flour slurry

5. 5

   Step 5: Stir all the flour-and-water slurry from step 4 into the marinade pot from step 3. Heat while stirring as the sauce thickens.

   Uses Flour-and-water slurry · Warm marinade with optional boiled egg

6. 6

   Step 6: If the egg is in the sauce pot from step 5, turn it gently to coat its white surface with the brown-red sauce. Keep stirring the sauce to prevent lumps.

   Uses Thickening moo-dang sauce and optional egg

7. 7

   Step 7: Bring the thickening sauce from step 6 to a boil. If using the egg, lift it out onto a clean plate and reserve it for garnish. Keep the boiled sauce in the pot.

   Uses Thickened sauce and optional coated egg

8. 8

   Step 8: To the sauce remaining in step 7, add the 2 tbsp vinegar and 1 tbsp already toasted, ground sesame seeds (1 tbsp). Stir to combine.

   Uses Boiled sauce remaining after optional egg removal · 2 tbsp vinegar · 1 tbsp sesame seeds, already toasted and ground

   
9. 9

   Step 9: Taste the seasoned sauce from step 8.

   Uses Sesame-and-vinegar moo-dang sauce

10. 10

    Step 10: Check the sauce from step 9 for a slightly salty, sweet balance before making any adjustments.

    Uses Tasted moo-dang sauce

11. 11

    Step 11: If needed, stir a little optional extra soy sauce or sugar into the sauce from step 10. Keep the finished sauce ready for serving.

    Uses Moo-dang sauce ready for adjustment · Soy sauce, optional to adjust the finished sauce · Sugar, optional to adjust the finished sauce

12. 12

    Step 12: Divide the separately prepared cooked rice between two plates, keeping it hot for assembly.

    Uses Ready cooked rice for two plates

13. 13

    Step 13: For a neat presentation, shape each cooked-rice portion from step 12 in a small bowl, then turn it back onto its plate.

    Uses Two plated cooked-rice portions

14. 14

    Step 14: Slice the separately prepared, fully cooked barbecued pork very thinly. If it was refrigerated, reheat it to 74°C (165°F) throughout before serving.

    Uses Ready fully cooked barbecued pork for two plates

    
15. 15

    Step 15: Arrange all the prepared pork slices from step 14 alongside the rice on the two plates from step 13.

    Uses Ready cooked pork slices for the two plates · Two shaped rice portions on plates

16. 16

    Step 16: Add the sliced cucumber (1) to the pork-and-rice plates from step 15. If using the coated egg reserved in step 7, slice it and divide it between the plates.

    Uses Pork and rice on two plates · 1 cucumber, sliced · Reserved coated boiled egg

17. 17

    Step 17: If using the optional green onion (1), trim a piece about 6 inches long from the white base into the green leaves and divide it between the garnished plates from step 16.

    Uses Pork, rice, cucumber and optional egg on plates · 1 green onion, optional

18. 18

    Step 18: Spoon a couple of serving spoonfuls of finished sauce from step 11 over the pork-and-rice plates from step 17. Keep any unused sauce separate.

    Uses Garnished pork-and-rice plates · A couple of serving spoonfuls of finished sauce

19. 19

    Step 19: Serve both finished pork-and-rice plates from step 18 promptly. Refrigerate unused sauce for later use.

    Uses Two finished kow moo dang plates · Unused finished sauce for refrigeration