Step 1: Make the Chinese Barbecued Pork
2 1/2-3 Pounds pork loin rib chops
1/2 Cup light brown sugar
2 Teaspoons salt
1 Teaspoon Five Spice Chinese powder
3 Tablespoons sweet rice cooking wine
3 Tablespoons soy sauce
2 Tablespoons honey
4 Cloves garlic
1 Inch fresh ginger (or 1/4 teaspoon of ginger powder)
1 Teaspoon onion powder
Put pork in refrigerator while you prepare marinade.
Add light brown sugar to a bowl. Stir in salt, Five Spice Chinese powder, sweet rice cooking wine, soy sauce, and honey. Crush or mince garlic cloves and add to mix.
Trim skin off ginger, cut into very thin slices, mince and add to mix. Stir in onion powder.
Take a clean spoon and taste the sauce. If necessary, adjust the ingredients to your taste.
Cut pork into 1 inch thick slices. Put in a bowl or container and stir in sauce. Marinate for 3-4 hours, or, ideally overnight in refrigerator. Stir whenever you visit the refrigerator.
Bring the marinated pork out to the grill with a fork, spatula and long spoon. Also, bring a clean plate to put the pork on after it’s grilled. Start grill according to manufacturer’s instructions.
Preheat grill to 400 degrees. (Preheat for five minutes if you don’t have a grill thermometer.) Close cover and let the pork grill for five minutes. Open, turn pork. Spoon on any extra marinade.
Close cover and grill for another five minutes. Flip pork, close cover and grill two more minutes. Remove from grill. Place on clean plate.
If you’re not sure the pork is cooked through, cut a slice in half. You shouldn’t see any raw or pink pork. If you do, grill another 3-to-5 minutes.
Preheat oven at 400 degrees. Place a layer of foil on a baking sheet and place a cooling rack on top of it. Put the pork strips on the rack and put the pan in the oven on the middle rack. Bake for ten minutes and flip. Bake for another ten minutes and flip. Put extra marinade on the pork and switch on your broiler. Leave the oven door slightly open — do not leave oven unattended while broiling — and broil for five minutes until the extra marinade is cooked and begins to caramelize. Cooking time will be affected by your oven’s efficiency. Remove pork from oven and cut a slice of in half to make sure it’s cooked through.
Step 2: Use the Chinese Barbecued Pork in the Egg Foo Young Chinese Omelet
8 Extra large eggs or 12 Regular sized eggs (have another four eggs on hand in case you need them to balance the fu young mix)
1 1/2 Cups cubed Chinese Barbecued Pork
8 Ounce bag of fresh bean sprouts
2 Celery stalks
1/3 Cup of sliced sweet onion
5 Green onions
2 Garlic cloves
4 Tablespoons soy sauce
3 Tablespoons sweet rice cooking wine
6 Tablespoons and 1 Teaspoon of sesame seed oil
3 Cups chicken broth
2 Tablespoons corn starch
1 Inch minced ginger (or 1/2 teaspoon of powdered ginger)
1 Tablespoon light brown sugar
Combine the following in a bowl: Chicken broth, corn starch, soy sauce, light brown sugar, sweet rice cooking wine, and 1 teaspoon sesame seed oil. Cut the skin off the ginger and mince it then stir it into the sauce. Set the sauce aside for now.
Prepare Egg Mixture
Crack eggs into a large bowl and beat to a smooth consistency. (If you like your fu young thick and fluffy, beat in a tablespoon of water.) Stir in the bean sprouts and the following ingredients as you prepare them. Cut celery stalks in half lengthwise, then cut into thin slices. Cut onion into thin slices, cut the slices in half. Chop roots off green onions and cut into 1/4 inch segments. Cut the Chinese barbecued pork into small cubes. Crush or mince two garlic cloves. Two tablespoons soy sauce and one tablespoons sweet rice cooking wine.
Stir up the mix. If there doesn’t seem to be enough egg to coat all the ingredients, you may have to add additional eggs.
Preheat sauce pan over medium heat. Stir gravy until uniform, then pour into pan and heat up until thickened. Stir occasionally. (You can stir in more corn starch if you like it thicker.)
Preheat small frying pan over medium heat. Coat bottom with teaspoon of sesame seed oil. Pour in 1/2 cup of fu young mix. Spread out pork and vegetables. When liquid egg on top appears firm — takes three to five minutes — stick your spatula all the way under the egg fu young and flip it. Brown second side for two minutes. Repeat process until mix is used up.
Serve egg fu young with gravy.
NOTE: It takes practice to flip the egg fu young. Don’t get discouraged. You’ll get it down!
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