Ingredients
- 1 Tbsp VEGETABLE OIL
- 1.5kg to 2.0kg PORK LOIN
- 1 Large LEEK Quartered Lengthwise and well washed
- 2x Thai RED CHILLIs halved lengthwise
- 2" GALANGAL Thinly Sliced
- 2 Small or 1 Large GARLIC BULB
- 1/2 Cup HONEY
- 3/4 Cup Obento COOKING SAKE
- 3/4 Cup Obento MIRIN SEASONING
- 1 Cup WATER
- 6 Jumbo or Mega EGGS
- 1/2 RED CAPSICUM - Sliced into bite size chunks
- 3x Bunches PAK CHOY pulled apart to leaves
- 1 More Tbsp VEGETABLE OIL
- 2 Tsp Yeo's SESAME OIL
- 1 Tbsp Toasted SESAME SEEDS
- 3 Tbsp Kewpie MAYONNAISE
Method
- Add VEGETABLE OIL to a large casserole dish with a lid (I use a 5L La Creuset Dutch Oven)
- Place dish onto a medium heat cooktop.
- Brown the PORK LOIN on all sides.
- This is a good time to mix the poaching liquid. Add the HONEY, WATER, MIRIN SEASONING and COOKING SAKE into a mixing bowl and using a whisk to mix well
- After the PORK LOIN is browned, remove momentarily and set aside. Add the LEEK, GARLIC, GALANGAL and CHILLIs (the halved ones).
- Add the PORK LOIN back in and give it a good jiggle to set it low into the casserole dish.
- Add the poaching liquid into the casserole dish. It won't come all the way up to the side and that doesn't matter but just make sure it is 1/4 to 1/2 way up.
- Place the lid on and put the heat on high. Bring to a vigorous boil for 30 minutes. Check regularly that nothing is sticking to the bottom and give it a bit of stir.
- Take the lid off and reduce the heat to medium. Get it to a high simmer and cook for 30 more minutes.
- This is a good time to get the rest of the dish ready.
- Add the 2 cups RICE and 3 Cups WATER to a sauce pan with a lid. Bring to a low simmer, reduce the heat and cook for 12 minutes. Check intermittently to make sure the rice isn't sticking. Fluff after cooking, put the lid back on and set aside for plating.
- Take the 6 room temperature EGGS and add to simmering water and cook for 6 minutes. Remove EGGS and dunk into ice water. Peel and set aside for plating.
- Add the next lot of VEGETABLE OIL and SESAME OIL to a medium wok and put on a high heat. Add the RED CAPSICUM and cook until just starting to soften. Remove the CAPSICUM and add in the PAK CHOY. Wilt the PAK CHOY. Set both aside for plating.
- Back to the PORK LOIN. After the 30 minutes, remove it from the casserole dish and cover with foil.
- Remove the GARLIC BULB and any GARLIC CLOVES that have come loose from the poaching liquid. Put these onto a chopping board and using the side of a knife squeeze out the juicy pulpy goodness. Mash this well.
- Now remove the poaching liquid and strain out the solids. Discard the solids.
- Put the liquid back into the casserole dish (or a new fry pan if the kids are doing the washing up). Add the mashed GARLI back into the liquid and mix well.
- Keep the poaching liquid simmering to reduce and thicken.
- Take your bowls and using a mold (I use a small dip bowl) and place the rice in it.
- Tip out the rice into the bowl and spoon some poaching liquid (now sauce) onto the rice.
- Dunk the SPRING ONION into iced water and leave for a minute or two until its curls. Remove from the water and shake dry.
- Top the rice with a few squeezes of kewpie MAYONNAISE, sliced RED CHILLI and SPRING ONION.
- Keep the sauce simmering to allow it to continue to thicken.
- Take the PORK LOIN and slice into 5 to 8mm slices. (Note: If any of the PORK slices are under they can be finished off in the simmering sauce). Place two slices in each bowl.
- Add 3 or 4 wilted PAK CHOY leaves, top with cooked 6 or so pieces of CAPSICUM and then Sprinkle the toasted SESAME SEEDS on this.
- Cut the EGGS in half and place into each bowl.
- The sauce should now have thickened a bit further. Spoon this over the slices of PORK LOIN.
- Serve up and sit back listening to the sounds of delight as the family devours.
Product used in recipe
- Yeo's - Pure Sesame Oil
- Kewpie - Kewpie Mayonnaise
- Obento - Cooking Sake
- Obento - Mirin Seasoning
- Lee Kum Kee - Premium Soy Sauce
