The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

= Pork Fried Rice =

Pork Fried Rice

Speaking of Pork, we have a guy who traps wild hogs on our place. He installed six traps (large cages, one will barely fit into a pickup bed), and baits them with soured corn. As of three days ago he trapped twenty-four of the ugly beasties since last December 12, about three months.  He recently brought us some chops, sausage and tenderloin, all frozen. A guy in Ingram, Texas does his processing.

We have tried the chops and pan sausage, all excellent, and last night we scarfed down a chunk of the tenderloin.  Please allow me to share this recipe with all of you enthusiastic food mavens.

Call it:     PORK FRIED RICE
3 Cup cold cooked (yes, cooked) rice (I use Texmati)
1/2 pound pork tenderloin (you can use shoulder or chops or whatever cut you prefer)
2 teaspoon light soy sauce
1 teaspoon rice wine or dry sherry (I use Dry Sack Sherry)
1 teaspoon Asian sesame oil
1/2 teaspoon salt (I use Kosher salt; it is pure, has no additives)
1 teaspoon baking soda
1 teaspoon cornstarch

3 eggs
1 teaspoon Asian sesame oil
1 teaspoon Salt

3 tablespoon. peanut oil (or canola oil)
3 tablespoons chopped green onions (Yankees and cookbook writers call them scallions)
1 Cup shredded iceberg lettuce
1 Cup bean sprouts
2 teaspoon salt
1/2 teaspoon ground black pepper
1 Jalapeno pepper, minced (optional)
Dash or two of Tabasco sauce (optional)

Keep the cooked rice in the refrigerator until ready to cook the fried rice.

Cut the pork into strips 1 inch long by 1/4 inch thick (bite size).  Mix the pork with the soy sauce, sherry, sesame oil, salt, baking soda and cornstarch.  Set aside.

In a small bowl beat the eggs with the sesame oil and salt, set aside.

Heat a wok or deep frying pan until it is very hot.  Swirl in 1 Tbls. of cooking oil, and when the oil is hot, toss in the pork and stir fry 1 minute. Remove pork and set aside.  Swirl in the remaining 2 Tbls. oil, and when it is hot, pour in the egg mixture and stir fry for one minute. Dump in the cold rice and stir fry over high heat for about 5 minutes.  Finally, add the green onions, lettuce, bean sprouts, jalapeno and the partially cooked pork.  Continue to stir fry another two or three minutes until everything is heated through.  Salt and pepper to taste.  Add Tobasco, if desired.

Turn onto a platter and serve at once.  Fresh asparagus in a brown butter sauce goes good with this, as does a chilled white wine (red works good too).

If you really want to go all the way and do it up right, you can set out your own steel traps, sour some corn, run the traps every day or so, remove the live wild hogs from the traps (an interesting exercise in itself), take them to town and butcher them. Or, if you are really wimpy, you can just visit the meat counter at your favorite grocer.

Frank Potter

Back to Main Page