Pork Chop Fried Rice

• 2 golden egg yolk eggs / duck eggs

• 1 cup Korean / Japanese cooked white rice

• Pinch salt

• Pinch white pepper

• 1 tsp sesame oil

• 2 pork chops

• 1 spring onion

The Brining Liquid

• 1 ½ tsp bicarbonate of soda

• 1 tbsp salt

• 400-500ml water

The Marinade

• 1 tsp five spice

• 1 tbsp light soy sauce

• 2 tbsp Shaoxing rice wine

• 0.5 tsp sugar

• 1 tsp sesame oil

• 2 tbsp cornstarch

Trim the fat off the pork chops and use the blunt side of a cleaver to bash and flatten the chops. Brine the chops in the brining liquid for 20 minutes. In the meantime finely chop your spring onions and beat your eggs.

After twenty minutes take the chops out, but do not pat dry. Place in a bowl and add the Marinade ingredients (minus the cornstarch). Once you have massaged the ingredients in, add the cornstarch and massage through

Fill the wok half-way with oil and get it sizzling hot. Slowly add the pork and deep fry until golden brown.

Set the chops aside and fry the rice. Add some oil to a wok and get it to smoking hot, add the egg, swirl around until half cooked, then add the rice. Mix through. Add a pinch of salt and white pepper and flick through. Drizzle some sesame oil over and add a sprinkle of spring onion. Flickthrough. Create a dome of rice on a plate and place the pork chop on top, cut into strips. Enjoy!