peking pork

PREP: Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Wash and dry all produce. In a medium pot, add 2 1/2 cups water. Cover and bring to a boil over high heat. Meanwhile, cut broccoli into bite-sized pieces. Peel, then mince or grate garlic. To the boiling water, add rice. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

MAKE PEKING GLAZE: Meanwhile, pat pork dry with paper towel, then cut into 1/4-inch strips. Season with salt and pepper. In a medium bowl, whisk together hoisin sauce, sweet chili sauce, ketchup, cornstarch, half the garlic, 1 tsp sesame oil and 1/2 cup water. Season with salt and pepper. Set aside.

COOK BROCCOLI: Heat a large non-stick pan over medium heat. When hot, add sesame seeds to dry pan. Toast, stirring often, until lightly golden, 4-5 min. Transfer to a plate and set aside. To the same pan, add 2 tbsp butter, swirl pan, until melted, 1 min. Add broccoli, remaining garlic and 1/4 cup water. Stir together. Cook, covered, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.

COOK PORK: When broccoli is tender, transfer to a plate and cover with foil to keep warm. Set aside. Using the same pan, increase heat to medium-high. Add 1 tbsp oil, then half the pork. Cook, stirring often, until cooked through, 3-4 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer pork to a plate. Repeat with another 1 tbsp oil and remaining pork.

GLAZE PORK: When pork is done, reduce heat to low and return all pork to pan. Add glaze from the medium bowl. Stir together, until glaze thickens and pork is fully coated, 1-2 min.

FINISH AND SERVE: Fluff rice with a fork, then stir in toasted sesame seeds, remaining sesame oil. Season with salt. Divide rice between plates and top with broccoli and peking pork.