Spicy Tossed Rice with Fried Pork
Hot steamed rice tossed with tender, juicy fried pork collar, enhanced with the aroma and spicy kick of chilies, garlic, and shallots. It’s easy to prepare using just one bottle of Kitchi Sauce. Add a squeeze of lime for extra freshness or serve with fresh vegetables for a perfectly balanced meal. Ideal for home cooking or selling, with simple preparation, flexible portions, and convenient takeaway packaging.
Ingredients
2 cups hot cooked rice
300 g pork collar
3–4 tbsp Kitchi Sauce, or adjust to taste
A pinch of pepper
Sliced bird’s eye chilies, to taste
Chili flakes, to taste
1 tbsp sliced garlic
2–3 shallots, sliced
1–2 tbsp lime juice, to taste
Oil for frying
Fresh vegetables for serving, such as cucumber, yardlong beans, or lettuce
Instructions
Slice the pork collar into thin, bite-sized pieces. Add Kitchi Sauce and pepper, mix well, and marinate for 15–20 minutes.
Heat a frying pan over medium heat and add enough oil for frying. Once the oil is hot, fry the pork until cooked through and golden brown. Remove and drain off the excess oil.
Place the hot cooked rice in a bowl, followed by the fried pork, bird’s eye chilies, sliced garlic, sliced shallots, and chili flakes.
Add a little more Kitchi Sauce to taste, then gently mix everything until evenly combined.
For extra tanginess, squeeze in some lime juice and toss gently once more.
Transfer to a plate and serve with fresh vegetables of your choice.
If preparing this dish for sale, marinate the pork and prepare the aromatics in advance. Portion the rice and pork according to the size of each container for easier portion and cost control. Keep the fresh vegetables, lime juice, and any ingredients that could make the rice soggy separate until serving to preserve freshness and flavor. You can also offer a fried egg or different spice levels as optional extras.
Watch the Cooking Video
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