1 piece (750 g) boneless pork loin, cut into 30 pieces
50 ml barbeque sauce
15 ml light soy sauce
30 ml hoisin sauce
5 tbsp sugar
2Ā½ tbsp salt
6Ā½ tbsp olive oil
5 tbsp sesame oil
7 cloves garlic, minced
5 cm piece of ginger, minced
5 red chillies, minced
6 scallion, cut into 2 cm pieces
4 eggs, mixed
1000 g cooked rice
4 tbsp salted soy sauce
2 tbsp chicken bouillon powder
1Ā½ tbsp oyster sauce
2 tbsp salt
20 g jalapeƱo
Shredded cabbage
Tomato
Pickles
Shredded lettuce
Cucumber
3 eggs, cooked into an omelette and sliced 1 cm thick (as garnish)
Combine the barbecue sauce, soy sauce, hoisin sauce, sugar, and salt to make the marinade.
Place the pork into the sauce mixture. Cover with plastic wrap, and refrigerate for 25 minutes. Make sure the sauce in the bowl is really absorbed.
25 minutes
Transfer the pork to a baking pan, and bake for 20 minutes at 200Ā°C. When finished, put the pork onto a plate.
20 minutes
Heat the olive oil and sesame oil in a medium wok. Fry the garlic, red chillies, ginger and scallion, then stir briefly for 1 minute. Add the mixed egg and rice.
1 minute
Add the grilled pork, salted soy sauce, chicken powder, oyster sauce, salt and jalapeƱo. Stir until mixed.
Serve hot with garnishes.