Thursday, July 23, 2009

Culinary Shortcuts - Roast Pork Over Rice

Ever have one of those days when you're too tired to cook but you want to prepare something good for your family that won't break the bank and you want to prep, cook and serve the meal in about 25 to 30 minutes or less? Sound impossible? I know this may sound like cheating, but it's cheating in a good way.

I figured out this recipe more as a hack or shortcut when I worked in a Chinese Restaurant when I was in high school. It was perfected in my college years and days living alone as a bachelor.

The key cooked ingredient (Barbecued Roast Pork aka Char Shu) is a staple in most Chinese Restaurants and is also readily available at Asian Supermarkets that cook and sell prepared chinese food to go. Most Chinese Take Out restaurants will also sell you portions of cooked Roast Pork too. I've used the Roast Pork from Le Asia in San Ramon and 99 Ranch Market in Dublin with great success. You need to order a pound of cooked Roast Pork, usually 6.99 to 7.99 per pound. One Pound of cooked roast pork is plenty for four people as long as you slice it according to the recipe instructions below. Make sure that you order it UN-SLICED. You can freeze the cooked Roast Pork and it will keep at least 3-4 months if frozen. The next step is to cook enough rice for 4 people. An automatic rice cooker should do the trick. It should take no longer than 25 minutes to cook the rice. Usually a cup to a cup and a half of rice is enough to serve four. The last ingredient of this meal is 2 heads of chopped Baby Bok Choy. I've found 4 heads of Baby Bok Choy at 99 Ranch in Dublin for $1.00. After slicing the bok choy into 1 inch pieces, you need to microwave it for about 2 1/2 to 3 minutes. Take a few tablespoons of Lite Soy sauce (Kikkoman's) or Oyster Sauce and spread liberally on the Bok Choy. Take the cooked Roast Pork and place on a sheet of Aluminum Foil and heat it in an oven at 375 degrees. for about 15 minutes. Take the Roast Pork out of the oven and cut using a sharp knife into 1/4 inch thick pieces, then serve piping hot over rice. Add Soy sauce to taste. Serve with the Baby Bok Choy.

There you go. A home-made restaurnant-grade meal prepped cooked and ready to eat in about 25-30 minutes tops. You can make this hearty and delicious meal for four for well under $13.00 for the cost of ingredients alone.

Try it out. I call it the cheater's method to eating good and inexpensively.

No comments:

Post a Comment