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1
To make scallion oil: Heat oil in a small pan over moderate heat.
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Add in scallions and stir 10 seconds, using Chinese spatula.
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Immediately remove from heat and transfer oil with scallions to a small bowl.
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Place in refrigerator to cold for 10 min.
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5
(This helps scallions stay green.)
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Remove and set aside at room temperature when ready to serve.
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Sauce will keep up to 2 weeks stored in refrigerator in a tight-lidded jar.
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8
To make chili-lime dipping sauce: Place garlic, chiles and sugar in a mortar and lb.
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into a paste.
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Transfer to a small bowl and add in fish sauce and lime juice and pulp and water.
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Set aside for 15 min for flavors to develop.
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Sauce will keep up to 2 weeks stored in refrigerator in a tight-lidded jar.
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13
Using chopsticks, stir in cucumber strips just before serving.
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14
To make rice and pork: Rinse rice.
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Place in rice cooker.
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If using broken rice, add in 2 c. water.
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If using long-grain rice, add in 2 1/4 c. water.
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Cook till done.
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Alternately, if cooking rice on stove top, place broken rice in pot with 2 c. water, bring to a boil, stir a few times, then reduce heat to lowest possible temperature.
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Cover and cook for 20 min.
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If using regular long grain rice, use 2 1/4 c. water.
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Heat oil in a wok over moderately low heat.
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Add in pork pcs.
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Cover and cook till edges are golden brown, about 5 min.
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Turn meat with Chinese spatula and add in garlic.
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Cook till pork is just done, another 5 to 7 min.
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27
When garlic starts to brown, remove and drain on paper towels.
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28
Remove meat and drain on paper towels.
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29
Using cleaver, cut shredded pork skin into 2 inch lengths, if using, and set aside.
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30
When pork is cold sufficient to handle, use cleaver to cut pork into thin narrow strips about the length and width of a short matchstick.
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31
Place shredded pork in a bowl.
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Finely chop garlic and add in to bowl.
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Add in pork skin, sugar, salt and roasted rice pwdr.
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Using chopsticks, stir to combine.
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To serve, place warm broken rice in center of a plate.
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Top with shredded pork and scallion oil.
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Drizzle with dipping sauce.
