Grilled & Braised Three-Cup Pork (San Bei Rou) with Plancha Fried Rice

By Andrew Zimmern

Smoky grilled pork gets braised in an aromatic three-cup-style sauce with soy, Shaoxing wine, sesame oil, ginger, garlic, dried chiles, cinnamon and star anise, then served over fried rice cooked hot and fast on the plancha. My version leans less on strict “three equal cups” proportions and more on balance: rich pork, sweet-savory sauce, and just enough heat and spice to keep everything lively.

Three-Cup Pork with Fried Rice

Servings: 6 to 8

Total: about 3 1/2 hours

Ingredients

For the pork

3 to 4 pounds bone-in pork pieces, preferably young pork or suckling pig legs and saddle, cut into large pieces
Kosher salt
Ground white pepper
Neutral oil, for brushing
8 scallions, cut into 1- to 2-inch lengths
1/2 cup soy sauce
3 tablespoons dark soy sauce
1/4 cup toasted sesame oil
1 cup Chinese rice wine or sake
2-inch piece ginger, sliced into coins
6 dried whole red chiles
8 cloves garlic, peeled and lightly smashed
3 star anise pods
2 cinnamon sticks
1/4 cup Chinese rock sugar or brown sugar

For the fried rice

2 cups cooked jasmine rice, chilled overnight
2 lap cheong sausages, thinly sliced on the bias
2 large eggs
Kosher salt
Freshly ground black pepper
3 teaspoons neutral oil, plus more as needed
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon ground white pepper
1/2 cup frozen peas, thawed
1 cup bean sprouts, rinsed and drained
4 scallions, whites and greens sliced on a sharp bias

Instructions

Make the pork

Season the pork all over with salt and white pepper. Lightly brush with neutral oil. Grill over medium heat just until lightly browned and marked on both sides. You are not trying to fully cook it here, just build flavor.

In a large heavy-bottomed Dutch oven over medium heat, add the scallions, soy sauce, dark soy sauce, sesame oil, Chinese rice wine, ginger, dried chiles, garlic, star anise and cinnamon sticks.

Add the grilled pork pieces. Bring to a gentle simmer. Cover and cook over very low heat for about 2 ½ to 3 hours, turning the pieces of pork occasionally, until the meat is tender and a fork twists easily in the thickest pieces. Keep the heat at a steady simmer, not a hard boil. Add a splash of water if needed. The pork will give off plenty of its own liquid as it cooks, so it is better to wait and see before adding extra water.

When the pork is tender, transfer the pieces to a cutting board or bowl. Pick out and discard the cinnamon sticks, star anise and chiles. Remove the meat from the bones and shred or pull it into large bite-size pieces. Return the meat to the pot.

Simmer the sauce uncovered for a few minutes, until glossy and syrupy, coating the pork well. Taste and adjust seasoning as needed.

Make the fried rice

For the fried rice, have all your ingredients prepped before you start. Once the pan or plancha is hot, it comes together very fast.

Break up the chilled rice with your fingers so the grains are loose and separate. Day-old rice is essential for the best texture.

In a small mixing bowl, beat the eggs and season lightly with salt and black pepper. Set aside

In another small bowl, combine the light soy sauce, dark soy sauce, sesame oil and white pepper. Set aside.

Heat a plancha, wok or large cast-iron skillet over high heat. Add the sliced lap cheong and cook until it starts to render its fat. Push it to one side.

Add a little oil to the open space and pour in the eggs. Scramble until just set, then push them aside with the sausage.

Add the rice and spread it out so it can sear. Toss and stir-fry until hot and beginning to pick up color. Add the soy-sesame mixture and toss until the rice is evenly seasoned. Fold in the eggs and lap cheong. Add the peas and bean sprouts and toss just until the sprouts begin to wilt and the peas are warmed through.

Add the scallions and toss once or twice more. Taste and adjust with salt as needed. Serve immediately.