Hearty Pork Neck Pilaf with Abundant Ingredients
Simple Yet Nutritious! Flavorful Pork Neck Pilaf (Pork Neck Fried Rice)
Busy days are no longer a worry! This pork neck pilaf, made by stir-frying pork neck and fresh vegetables with rice, allows you to create a wonderful meal without complicated steps. The rich flavors of the generous pork and vegetables permeate every grain of rice, making it incredibly delicious and satisfyingly nutritious. Enjoy a fantastic meal made simply!
Main Ingredients- 100g Pork Neck (cut into bite-sized pieces)
- 1 bowl warm rice (approx. 200g)
- 1 Onion (finely chopped or thinly sliced)
- A little Zucchini (about 1/4, finely chopped or thinly sliced)
- 1 Tbsp minced garlic (using fresh minced garlic will enhance the flavor)
- Vegetable oil, as needed (for coating the pan)
Seasoning Sauce- 1 Tbsp Oyster sauce (adds umami)
- 1 Tbsp Soy sauce (for seasoning)
- Pinch of Black pepper (removes pork odor and adds flavor)
- 1 tsp Doubanjiang (adds a spicy and deep flavor)
- 1 tsp fine Gochugaru (adds a mild spiciness)
- 1/2 Tbsp Sugar (balances the flavors)
- 1 Tbsp Oyster sauce (adds umami)
- 1 Tbsp Soy sauce (for seasoning)
- Pinch of Black pepper (removes pork odor and adds flavor)
- 1 tsp Doubanjiang (adds a spicy and deep flavor)
- 1 tsp fine Gochugaru (adds a mild spiciness)
- 1/2 Tbsp Sugar (balances the flavors)
Cooking Instructions
Step 1
First, cut the pork neck into bite-sized pieces, about 1cm in size. Finely chop or thinly slice the onion and zucchini. Have the minced garlic ready. Cutting all the vegetables to a similar size ensures even cooking.
Step 2
The key to delicious pilaf is the sauce! In a small bowl, combine oyster sauce, soy sauce, black pepper, doubanjiang, fine gochugaru, and sugar. Mix well until smooth and no lumps remain to create the seasoning sauce in advance. Pre-mixing the sauce makes stir-frying much easier.
Step 3
Heat a pan over medium heat, add a generous amount of vegetable oil, and then add the prepared pork neck. Avoid overcrowding the pan; cooking in batches will result in more delicious pork.
Step 4
Stir-fry the pork neck until it releases some fat and the surface turns golden brown. This step is crucial to remove any unpleasant odors and enhance the pork’s flavor.
Step 5
Once the pork neck is nicely browned, push the pork to one side of the pan or briefly remove it. Add the minced garlic to the empty space and sauté until fragrant. Be careful not to burn the garlic!
Step 6
As the garlic becomes fragrant, stir-fry it with the pork for another 2-3 minutes until all ingredients are well combined. The aroma of garlic and the savory scent of pork will stimulate your appetite.
Step 7
When a delicious aroma rises from the garlic and pork, add the warm rice to the pan and break up any clumps. Stir-fry until each grain of rice is separated and evenly coated.
Step 8
Pour the pre-made seasoning sauce evenly over the rice. It’s important to distribute the sauce throughout the pilaf for consistent flavor.
Step 9
Initially, mix the sauce into the rice and pork roughly, ensuring it’s evenly distributed. Keep the heat on medium-low during this stage to prevent the sauce from burning.
Step 10
Now, add the chopped onion and zucchini. Since vegetables soften quickly, add them to the sides of the pan or mix them in while stir-frying the rice.
Step 11
Finally, turn the heat up to high and quickly stir-fry everything for 2-3 minutes until the rice is coated with sauce and ingredients. The vegetables should remain slightly crisp, and the rice should be fluffy and glossy. Serve immediately and enjoy while warm!
