BBQ pork: I learnt cooking skills in the kitchen of Shaolin Monastary

I'm calling this BBQ pork because that's what it is referred to as in my all-time favorite movie, God of Cookery. In fact, permit me to rhapsodize on the merits of this glorious cinematic achievement for just a minute here, in case you are unfamiliar. It's the story of a Hong Kong celebrity chef named Steven Chow (who is, conveniently enough, played by the actor/director also named Steven Chow) who has risen to power-mad heights but through a series of down-turning events must learn and prove his worth back again. It is completely hilarious, brilliant, romantic, action-packed, hilarious, food porny, features the Eighteen Brassmen of Shaolin Temple, and has musical numbers! Chances are if we've spent much time together, I've made you watch it with me at some point. If not--you really should go rent it, it's great. I have the poster hanging in my kitchen, actually.


So! BBQ pork. In the movie, Karen Mok's character makes this for Steven Chow and he cries. It turns up again later and causes even more crying. Mine is not that good, but it is a really good use for leftover ribs or whatever else you brought home from Fox Brothers Bar-B-Q. If you, sadly, don't have a great barbeque place that often results in leftovers in your fridge you can use roast pork from the grocery store or leftovers from something else you cooked. Whatever it is, cut it into thin strips and set aside. Cook up a bunch of rice--I made brown rice but that isn't traditional, it's just what I generally make at home. I sliced up 3 small heads of bok choy (fantastic-looking and locally grown!) and set aside. Got 2 tablespoons sesame oil heating in a pan and added in 2 thinly sliced cloves of garlic, 4 minced scallions (both green and white parts), plus 1 teaspoon red pepper flakes. When the garlic was lightly golden (about 1 minute over high heat), I added in the bok choy and stirred it around over high heat until wilty, which took about 3 minutes. Turned down the heat to medium, cleared a space in the center of the pan (push all the bok choy around to the edges in a ring) and added in the pork. Since it is already cooked, it just needs to reheat and possibly get a little flavor. For seasoning, I used 2 teaspoons black bean paste and a little soy sauce and kind of mixed it into the pork. While the bok choy and pork are going, get a little pan going with oil over high heat and fry as many eggs as you have people eating. Keep them runny in the center and let the whites become crispy around the edges. When the eggs are perfectly fried, assemble each bowl with a mound of rice, topped with a pile of bok choy, then some pork, then put the fried egg over all. Sprinkle it with sesame seeds, if you like.


I forgot to take a picture of it as it cooked or in its preparatory state, so you'll just have to realize that is was good enough to be totally devoured.