Ingredients

2 lb. pork tenderloin

8 oz. Char Siu marinade

2 slices bacon

2 beaten eggs

2 Tbl. fresh ginger

1 cup cooked rice

1 green onion

3-4 Tbl. soy sauce

2 Tbl. garlic chili sambal

1 Tbl. peanut oil

Directions

Remove all loose fat from the pork tenderloin. Cut off the silver skin with a knife. Soak pork in Char Siu marinade in refrigerator for 24 hours. Char Siu is available in speciality grocery stores like Uwajimaya. It is also carried in the Asian food section at many supermarkets.

Roast the marinated pork tenderloin in a 500 degree oven for at least 15 minutes. You can baste the pork with marinade a couple of times while it is cooking. Use a meat thermometer to make sure it is done. The thermometer should read 125 to 130 degree internal temperature.

To make the fried rice, first cook 1 cup rice. Chef Hunter uses Japanese rice, cooking 1 cup rice in 1 1/4 cups water. He says you can make this recipe with any kind of rice you like. Just let it cool after boiling.

Fry bacon in peanut oil over medium high heat in a saute pan or a wok. Once the bacon is crispy, push it to one side of the pan.

Let the fat and oil drain to the other side. Add the eggs. Once the eggs are cooked, push them to the side with the bacon.

Add the fresh ginger to the pan. Cook for a minute until the scent comes out. Add the cooled rice. Mix the bacon, egg and ginger with the rice. Add the chopped green onion.

Once the rice starts to change color and steam, add soy sauce and garlic chili sambal. Sambal is an Asian sauce that comes in various degrees of heat. It is also available in speciality grocery stores. Mix all the flavors well.

Serve the rice topped with slices of barbeque pork. Serves 2.

Recipe from Chris Hunter, Dimitriou's Jazz Alley

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