Main Ingredients:
Pork Tenderloin: 500g.
Additional Ingredients:
Garlic: 5 cloves; Green Bell Pepper: 1/2; Red Bell Pepper: 1/2; Yellow Bell Pepper: 1/2; Carrot: some; Eggplant: some; Scallion: some; Garlic: some.
Seasonings:
Soy Sauce: some; Starch: a little; Lee Kum Kee Char Siu Sauce: 50ml; Cooking Wine: 5ml.
Taste: Salty and Sweet; Cooking Method: Roasting; Time: Half an Hour; Difficulty: Moderate.
Char Siu Five-Color Rice – Detailed Cooking Steps
Wash the pork and cut it into fist-sized pieces.
Mince the garlic and mix it with soy sauce, char siu sauce, cooking wine, honey, and the pork. Let the pork marinate in the sauce for 24 hours in the refrigerator.
Line a baking sheet with aluminum foil and place the marinated pork on a wire rack. Brush some of the marinade on the pork and bake in a preheated 200-degree oven for about 20 minutes. After 20 minutes, turn the pork over and brush the remaining marinade on it. Continue baking for another 10 minutes until cooked.
While the pork is baking, prepare the vegetables. Cut the green, red, and yellow bell peppers, carrot, and eggplant into small cubes. Cut the scallion into sections and slice the garlic.
Bring a pot of water to a boil and cook the carrot and eggplant first. When they are cooked, add the green, red, and yellow bell peppers and blanch them. Remove from the pot.
Heat oil in a pan and sauté the scallion and garlic until fragrant.
Add all the vegetable cubes and stir-fry quickly. Add a little soy sauce, salt, and chicken powder, and thicken with starch.
Let the baked char siu pork cool slightly, then slice it and arrange it on top of the rice and vegetables.
