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5 Spice Pork and Crispy Rice Casserole

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This was the last dish I made during my 2 week stay in Manhattan. Nick had two of his cousins up visiting and they drove me home the next morning. Thanks for the ride guys! I have never really heard of a Chinese casserole, but recently Chow has linked me on a thread complaining about the fact that casseroles are crap, so I feel the need to keep making new and innovative ones! This dish would NOT been as good if it was not in a casserole form. Take that food snobs!


Whoops! My spice grinder broke! Back to old school style.



Rub the pork with the chineese 5 spice powder (mine was actually 6, the recipe is below).



The next day, I added some soy sauce, sesame oil, and veg stock. Also some garlic and ginger. This got roasted for 6 or so hours until it was falling apart.



Cabbage and carrots in the casserole.



Followed by the pork.



Then the rice.



After this baked, I had to broil it and watch it closely. I hate bottom oven broilers!!!



Mmmmm. Crispy.



This came out great! I garnished it with cilantro, green onions, and chiles soaking in vinegar.








My 5 spice was actually 6... A common 5 spice recipe is cinnamon, clove, star anise, fennel, and dried chile. Mine was cinnamon, clove, star anise, cumin, chile, and coriander. Pretty much equal parts. I added salt and a good amount of sugar to this mixture and rubbed the pork with it. I used a pork loin, but a shoulder would suit you a bit better. Place the meat into a shallow roasting pan with some soy sauce, veg stock, sesame oil, garlic cloves, and ginger pieces. Roast this for 6 hours at 300. Basically until you put a fork into it and it falls apart easily. Shred the meat, add some of the juice, and set aside.

Slice up some cabbage and carrots into thin strips and place them into the bottom of a casserole dish. Next put the pork in. Add some soy sauce and sesame oil if it seems too dry. Next spread a layer of cooked long grain rice on top. Make sure it is spread evenly and flat on to. Bake this at 400 for 20 minutes to let the cabbage and carrots become friends with the pork. Then broil for 5 minutes or until the top is nice and browned and crispy. Garnish with cilantro, green onions, and chiles soaked in vinegar.


7 Comments

i have a bottom broiler too! they suck!!

Wow! This looks delicious!

Bottom broilers DO suck! One thing I really hate about them is the fact you can't store pot and pans in there...and cooking too of course! ;-)

ha! funny. well at least you have an oven. mine just died, oh yeah, great eh? my landlord is like "do you really need an oven?" geee
we move in a month, so glad to be outta here.
but what I really wanted to say was I love this dish and am so making it when I have an oven!!!
merry christmas to you!

I hate stoves because I can never tell if it's a bottom broiler or not until it's too late... :(

OK, I must tell you I am a member of the "casseroles are crap" camp, but that may well be because I've never had one that wasn't very scary. This looks like it could be decent. I may even try it ;)

You had me at pork and casserole. This looks fab. And you know I'm always looking for new ways to eat pork shoulder.

Great recipe. I cook BBQ a lot and I think this recipe would be great will pulled pork as well. I am excited to try it. Awesome pic of you sprawled out watching the broiler. Makes me want to strangle the guy who sat in a meeting somewhere and said I know what would be great, let's put the broiler two inches off the floor.

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