Pork neck is an inexpensive cut that packs a lot of flavor and can be used in many ways. It may sound like a strange cut because you may not be used to it but trust me, it’s great! Here I used the meat to make this fried rice and the bones I saved for Josh to make his ramen. All I had to do was boil the bones with some seasoning to create a broth , let it cool and put it in the fridge for later use.
This recipe is a simple one that anyone can make.
TIP: Rice needs to be dry and loose so usually starting with stale rice is best BUT in Guyanese households we use fresh rice, perfume it, let it dry and then use it. I like to cook my rice the day before and put it in the fridge to dry, stored in Tupperware to make quick and easy fried rice.
Now this recipe itself has more of a Guyanese influence with some of the ingredients as well as the method, so if you are used to making fried rice a different way, don’t take it personally, after all, fried is supposed to be a personal thing, so to each their own.
INGREDIENTS:
2 pieces Pork Neck, deboned and meat cut into small bite sized pieces.
4-5 cloves garlic
1 large leaf Broadleaf Thyme/Spanish Thyme
1/4 basil chopped
1 medium onion chopped
2 small wiri peppers
1 ince ginger diced
1/2 cup cilantro
2-3 tbsp Guyanese Chinese Sauce (or sweet soy sauce)
1/2 medium red onion thinly sliced
1 cup red cabbage shredded
2 cups cooked Basmati rice
3-4 tbsp oil
1 egg
salt and pepper to taste
METHOD:
TIP: its good to prepare you rice before doing all of your other prep so that the rice has time to dry out if you are making it fresh. If the rice is stale then any order is fine.
1. Perfume Rice: If rice is stale or cold, reheat it, covered, in microwave. If rice is fresh follow Step one and then leave it to dry for an hour or so.
Mix into hot rice: Chinese sauce or sweet soy sauce, chopped basil and cilantro (save a little for garnish. You can add other herbs if you like, this is just what I had on hand.
2.Heat Oil in wok or skillet. Add onions, garlic, Wiri Wiri pepper, ginger, thyme and let cook until slightly translucent.
3. Add de-boned pork neck. Season with salt and pepper and any other dry seasoning you’d like.
4. After pork is throughly cooked, create a space in the center of pot, crack your egg and scramble in right in the center. After egg is completely cooked you can mix it up with the meat.
5. Add rice. Keep moving that rice around so that it doesn’t stick to the pan. Once the rice is hot and throughly mixed in with all ingredients, turn off the heat, add cabbage, mix it one more time and done.
6. Garnish with chopped cilantro and sliced red onion.
ENJOY!
