I love Sunday morning breakfast. Unlike the Monday through Friday grind when breakfast is on the go or often the forgotten meal, weekend breakfasts are leisurely and quite the production. Waffles, pancakes, bacon, sausage, scrambled eggs, and homemade buttermilk biscuits or if we are feeling ambitious, puffy French omelets. Just brewed coffee and fresh squeezed orange juice round out the meal, mimosas for special occasions, ahhhhh. Often though, our Sunday breakfasts will have an Asian vibe.
During football season you will always find a big pot of congee sitting on the stove. Congee or jook is a delicious savory rice soup. The soup starts with chicken stock flavored with ginger and scallions. Rice is added and simmered until the kernels have softened to an almost creamy consistency. Hot steaming bowls are brought to the table where everyone adds their own toppings. Shredded chicken, green onions, pickles, lettuce, and cilantro. For a sweet breakfast treat Chinese donuts–deep fried pillows of yumminess that give beignets a run for their money are dipped into hot, sweet soybean milk. The hands-down favorite breakfast for my kids is Chinese bbq pork (char siu) served with eggs–barely scrambled or sunny side up with the yolk runny on top of a bowl of steamed white rice. The other day I found a new recipe for char siu on Burp Appetit’ that looked and sounded mouthwateringly good. Naturally, I had to try it. Instead of oven roasting the pork it calls for braising it in a sweet, salty sauce which includes hoisin and 5 spice powder. Braising eliminates the need for marinading, shortens the cooking time, and, best of all it’s delicious! With a batch of char siu made, this past Sunday’s breakfast was a no-brainer, Char siu, eggs and rice bowls.
Char Siu and Egg over Rice: Anatomy of a Breakfast Bowl
The perfectly cooked egg by Jamie
Kid tested and approved by Jordan
Hi Claire 🙂
- 1.5 pounds fatty pork belly without skin cut into 3-4 strips or pork neck or cheeks
- 1 tsp salt
- 1/2 tsp white pepper
- 1/2 -1 tsp five spice powder
- 1 tsp dark soy sauce
- 1 tbsp chinese wine
- 2 tbsp honey, plus extra for glazing
- 2 tbsp sugar
- 2 tbsp hoisin sauce or oyster sauce
- 2-3 slices of fresh ginger
- 1 clove crushed garlic
- 2 tbsp vegetable oil
- 1.5 cups water
- Heat a wok on medium heat, pour 2 tbsp vegetable oil into the wok
- Place the pork belly strips into the wok, brown both sides for about 3-4 minutes. Add the sauce ingredients into the wok.
- Stir, be sure to turn and coat each strip with sauce
- Turn heat to low and gently simmer for 40 minutes or until pork is tender. Turn the pork every 10 minutes to ensure both sides are evenly cooked
- Around 30 minutes, the sauce will be reduced by half and have thickened.
- If necessary add water to pan if you need to continue to cook pork
- Once the pork is tender to touch, remove from the wok.
- Pour the sauce into a clean bowl and reserve that to dress your steamed rice. Leave a tbsp of sauce/oil in the wok.
- Heat the wok on medium heat and return the pork belly back into the wok. Sear the meat on both sides for about 2-3 minutes each side until they are charred to your liking.
- Remove and glaze with honey. Slice the pork belly.
- Serve with warm steamed rice, noodles or bao.
- Char siu sliced into bite size strips
- 1 egg soft-scrambled or sunny side up, be sure not to overcook!
- steamed rice
- Scoop rice into a bowl, top with slices of bbq pork and egg
- Garnish with chopped green onions and toasted sesame seeds
- Drizzle braising sauce over pork and rice
- Serve immediately!