Barbara's Stir Fry (Pork Fried Rice)

Pork fried rice is one of our favorite things to order in a Chinese restaurant. With just a little prep work, this wonderful stir fry can be made in less than 15 minutes. 

Loaded with veggies, this delicious and easy recipe was inspired by my friend, Barbara, at Moveable Feasts.  Although Barbara doesn't actively blog any longer, you can still find her on Instagram where she shares the wonderful archive of recipes from her website.  Recently, she shared this stir-fry recipe, which she learned from a Chinese women during her family's Air Force years in the 50's.

I adapted the recipe slightly and used frozen peas and fresh pea shoots.  I also added diced, slow-roasted pork shoulder (a great recipe which lends itself perfectly to stir fry recipes). Recipe below.

Chinese New Year is coming soon (The Year of the Dog) and begins on February 16!

Barbara's Stir Fry

Printable Recipe 

3 cups cooked brown rice (or any rice you have left over) 

2 or 3 eggs 

2 tablespoon canola or peanut oil, divided

1 large shallot, chopped, or regular onion - about 1/4 cup

2 cloves garlic, diced or minced

6 scallions, sliced very thinly  

1/2 cup shredded carrots (I use a box grater)

1/2 cup diced water chestnuts (optional)

1 cup peas, (defrosted if frozen) or ready-to-eat edamame 

1 cup diced, previously roasted pork shoulder (you may also use diced shrimp or chicken) 

2 tablespoons soy sauce 

salt and freshly ground black pepper 

Garnish with Fresh Pea shoots, if available, or, with thinly sliced green onion tops

Note:  Diced bok choy or small broccoli florets would also be great vegetable choices in the stir fry.  Add when adding the shredded carrot.  

Heat a saute pan or wok large enough to hold all the above ingredients over medium-high heat and add a little neutral flavored oil. When the oil is heated, add the eggs and scramble them briefly, breaking into small pieces. Remove the cooked eggs from the pan and set aside. 

Reheat the pan until hot. Add a little more oil, then add the shallots, scallion whites, carrots and garlic. Cook, stirring, for about a minute. Add the cooked meat and rice and continue to stir for another few minutes until the rice and meat are hot and begin to brown slightly. 

Add the soy sauce, water chestnuts, scallion greens and peas or edamame, salt and pepper to taste and fry together for another minute or two. 

Garnish with some fresh pea shoots, scallion greens or other micro greens, if available. 

Pass additional soy sauce at the table when serving.

Slow Roasted Pork Shoulder with Brown Sugar

Printable Recipe 

SERVES: 10-12

1 3-1/2 to 5 pound pork shoulder (butt) roast

2 whole garlic cloves, sliced or minced (optional)

1/3 cup Worcestershire Sauce

3/4 cup light brown sugar

1/2 teaspoon dried thyme or oregano

1 cup unsweetened apple juice (I didn't have juice so I used 2 fresh apples, peeled and diced) 

1/2 teaspoon salt, and 

1/2 teaspoon fresh ground black pepper, or to taste

Make small slits all over the roast then insert a slice of garlic into each slit. Alternately, you can mince the garlic and rub it over the meat). Place the roast in a Dutch oven with lid.  I used my enameled cast iron Dutch oven.

Sprinkle the roast on all sides with Worcestershire sauce. Let sit at room temperature for 1 hour.

Preheat oven to 425 F.

At the end of the hour, spoon any Worcestershire sauce that has accumulated on the bottom of the pot back over the meat. Mix together the brown sugar, black pepper and thyme or oregano and press the brown sugar mixture firmly onto the top and sides of the meat. Pour the apple juice into the bottom of the pot and cover tightly.

Place the roast in the oven and immediately reduce the temperature to 225 F.

Roast for about 4 to 4-1/2 hours or until the meat is fall-apart tender (cooking time will vary depending on the size of the roast).

Remove the meat to a platter, tent with foil and set aside.  Stir the salt into the pan juices and taste test. Adjust seasonings if necessary. Strain juices and reserve. 

Slice meat as desired and pour strained juices over the top of the meat.  

Note:  This can easily be made a day or two ahead and refrigerated.  Juices can be easily defatted after chilling by scraping congealed fat off the top.  When ready to serve, warm meat in a 350F oven in a covered pot for about 30 minutes, adding the reserved juices.  

Adapted from Genius Kitchen 

Lidia's Pork Shoulder with Salsa Genovese~

Do you love it when your kitchen smells like sautéed onions and garlic?  Believe me, you'll get plenty of lovin' when you prepare this recipe! I should probably tell you is that this recipe is a time commitment. If you have a free Sunday at home and want to create an savory, tender, slow-roasted dish, this is it.

The recipe calls for red pepper flakes but I had just bought some Thai chili peppers at the Farmers' Market last weekend and decided to use one these instead.

I pulled out my large Le Creuset roaster because it is wonderful for slow roasting but any dutch oven with a lid will work. It is also big enough to hold the 3-1/2 pounds (yes, pounds) of onions for the recipe. This was merely half the amount of that the original recipe calls for.

The end result was pork that was pull-apart tender with a wonderful onion salsa that was perfect for serving over pasta. One night, we had the pork on crusty rolls, but we enjoyed it the best as a meaty sauce with pasta.

Lidia's Pork Shoulder with Salsa Genovese

Adapted from "Pork Shoulder with Onions - Salsa Genovese"  by Lidia Bastianich.
This recipe was original found on Lidia's Italy but has been removed from the website.
Printable Recipe

Note: I adapted this recipe to one-half of the original. My husband and I enjoyed it for 3 days so I would say it serves 4 to 6 people. Don't be afraid of all of the onions and garlic in this recipe. After braising for 3 hours, it will meld into a mildly delicious sauce.

For the pestata (a paste, in English) you will need:

2 ounces bacon, cut in 1-inch pieces
1/4 cup whole peeled garlic cloves
3-1/2 pound pork shoulder (butt) roast, bone-in
1/2 tablespoon coarse sea salt or kosher crystal salt
1/4 cup extra-virgin olive oil
1/4 teaspoon peperoncino ( hot red pepper flakes), or a very small chili pepper, seeded and chopped
1 tablespoon tomato paste
1 small carrot, peeled and finely shredded or chopped
1 stalk celery, finely shredded or chopped
3-1/2 pounds onions, peeled and chopped coarsely
2 cups, or more or less, hot turkey broth (I used chicken stock), heated before adding

Making the pestata and starting the braise:

Using a food processor with the metal blade, mince the bacon and garlic cloves together into a paste. Remove the paste and set aside. Use the food processor to chop the carrot, celery and onion. You don't need to wash the bowl since everything will be cooked together. Process each vegetable individual, cutting the carrot and celery stalk into chunks before chopping. You will want a small to medium dice. Cut the onions into 1-inch pieces and pulse into a coarse chop, 1/4-inch or so. Put the onions into a big bowl—you will have about 2 quarts of chopped onion.

Pat the pork dry with paper toweling, then season all over with approximately ½ teaspoon salt and press it in. Set the braising pan over medium heat and add the oil. When the oil gets hot, add the pork in and brown it lightly on each side. While the meat is browning, scrape the pestata into the pan bottom; spread it out and let the bacon begin to render. Drop in peperoncino now, if you want some heat in the salsa; toast it in the pan bottom.*

After 3 minutes or so of browning the pork, drop the tomato paste into the fat; stir and caramelize a minute. Dump the shredded carrot and celery into the pan bottom; stir for a minute just to get them cooking. (Keep turning the meat so it browns evenly and slowly.)

Now scrape the chopped onions into the pan, all around the meat. Sprinkle the remaining coarse salt over the onions, raise the heat a bit, stirring the onions up from the bottom and mixing them with the oil, pestata and tomato. Cook on medium high heat, stirring, for about 5 minutes until onions are all hot and starting to sweat. Cover and turn the heat to medium-low.

*Note - I removed the pork to saute the pestata and vegetables, adding the pork back to the pan after all of the vegetables were done sauteeing.

Braising the pork:

The pork will now cook for about 3 hours. Leave it alone for the first 45 minutes, then uncover, turn the meat and stir the onions. They should be softening and releasing liquid. If there is any sign of burning, lower the heat. Cover and cook for another 45 minutes, turn the meat and stir the onions. They should be quite reduced in volume, in a thick simmering sauce. Stir in 1 cup of hot broth, bringing the liquid higher around the pork.

Cook covered for another 45 minutes, then stir. If the sauce level has dropped a lot and is beginning to stick, stir in another cup or so of broth. Taste and add more salt, if necessary.

Cover and cook another 1/2 hour to 45 minutes. Check the consistency of the onions—they should be melting into the sauce and the meat should be soft when pierced with a fork. If satisfactory, remove from the heat; otherwise cook longer, adding more broth. Or, if the sauce seems thin, uncover and cook to reduce it.

Remove the bone and any excess fat from the meat and either slice or shred it (which I did).

Lidia suggests serving the this three ways:

As a first course: Remove 2 cups of the fresh onion sauce from the pot and put it in a large skillet. Cook one pound of rigatoni or other pasta, and toss it in the skillet with the simmering sauce. Finish with extra-virgin olive oil and freshly grated Parmigiano-Reggiano or Grana Padano.

As a main meat course: Remove the pork from the braising pot and cut out the blade bone (just lift the cooked meat off it and remove the bone). Slice the pork against the grain in 1/3-inch-thick slices, and moisten with hot sauce from the pot.

As a meaty sauce for pasta: Traditionally the leftover meat and sauce from Sunday dinner were combined and served another day as a dressing for pasta, but you can dedicate any amount of Salsa Genovese to this marvelous mixture.