Ingredients
Jerk Pork Ribeye
| Pork ribeye |
1 lb
|
| Jerk marinade |
1/4 cup
|
Egg Foo Young
| Jerk pork, cubed |
1 cup
|
| Eggs |
4
|
| Bean sprouts |
1 cup
|
| Red and green bell pepper |
1 cup
|
| Day-old rice |
4 cups
|
| Dark soy sauce |
2 tbsp
|
| Oyster sauce |
2 tbsp
|
| MSG |
1 tsp
|
| Garlic powder |
2 tsp
|
| White pepper |
1 tsp
|
Directions
Jerk Pork Ribeye
- POUR the jerk marinade over the pork ribeye, then MARINATE in the fridge for at least an hour.
- SEAR the pork for about 5 minutes per side, then COOK until it reaches an internal temperature of about 160 degrees. SET ASIDE and allow it to rest.
- Once rested, DICE half of the pork and CUBE the other half.
Egg Foo Young
- ADD the chopped bean sprouts to a bowl, then ADD the diced pork and green onions. SEASON with salt, white pepper, MSG, sugar, and sesame oil. ADD in the cornstarch, then CRACK the eggs into the bowl. Gently FOLD everything together.
- HEAT the oil to 375°F, SCOOP the egg mixture using a wok ladle, and slowly LOWER it into the hot oil. COOK for a few minutes per side until it’s golden brown and the middle is cooked through. REMOVE and SET ASIDE to drain.
Rice & Serving
- For the rice, ADD oil to a wok or skillet and SCRAMBLE the eggs until done, then set to the side.
- In the same dish, SAUTÉ the bean sprouts and bell pepper for about 5 minutes until translucent. ADD in the day-old rice along with the dark soy sauce, oyster sauce, MSG, garlic powder, and white pepper.
- SAUTÉ the rice until fully reheated, then ADD in the cubed pork and cook for a few more minutes.
- SERVE the egg foo young over the rice and ENJOY!