In this take on a few Chinese-American favorites, a cumin and Sichuan peppercorn sauce brings bold, spiced flavor to roasted pork. We’re serving the pork over a bed of vegetable fried rice made with carrots, bok choy, and ginger—and serving more of the irresistible sauce, combined with mayo, for dipping or drizzling on top.
Ingredients
Ingredients
- 1 Pork Roast
- 1 Cage-Free Farm Egg
- 1/2 c Jasmine Rice
- 10 oz Baby Bok Choy
- 6 oz Carrots
- 2 Garlic
- 3 tbsp Cumin & Sichuan Peppercorn Sauce
- 1 1/2 tbsp Tonkatsu Sauce
- 1 1-Inch Piece Ginger
- 2 tbsp Mayonnaise
Instructions
Instructions
Glaze & roast the pork:
Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Pat the pork dry with paper towels. Place in a bowl and season with salt and pepper. Add half the cumin-Sichuan sauce; turn to coat. Transfer to the sheet pan. Roast, flipping halfway through, 25 to 27 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board and let rest at least 5 minutes.
Cook the rice:
While the pork roasts, in a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork.
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel the carrots and thinly slice into rounds. Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root end of the bok choy; roughly chop. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. In a bowl, combine the mayonnaise and remaining cumin-Sichuan sauce.
Cook the vegetables & egg:
While the pork continues to roast, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic and ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Transfer to a large bowl and season with salt and pepper to taste. Wipe out the pan.
Make the fried rice:
While the pork rests, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer and cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat and stir in the tonkatsu sauce. Transfer to the bowl of cooked vegetables and egg; stir to combine. Season with salt and pepper to taste.
Slice the pork & serve your dish:
Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork and fried rice with the sauce on the side. Enjoy!