How to Cook Pork for Delicious Pork Fried Rice

Pork fried rice is a classic Chinese takeout dish that is quick, easy, and delicious. The key to great pork fried rice is starting with properly cooked pork. While you can use leftover roasted pork or store-bought char siu (Chinese BBQ pork), freshly cooking pork specifically for fried rice results in the best flavor and texture.

In this article, I’ll explain the best methods for cooking pork for pork fried rice, including the types of pork to use, how to prepare the pork, cooking methods, how to store and reheat leftover pork, and how to chop and incorporate the pork into the fried rice. With these tips, you’ll be able to make restaurant-quality pork fried rice at home.

Choosing the Right Pork

The most important factor in perfect pork fried rice is choosing the right cut of pork. The best pork for fried rice has these qualities:

• Tender – The pork should be tender and easy to bite into, not tough or chewy

• Flavorful – The pork should have a nice savory flavor to permeate the fried rice

• Not too Fatty – Excess fat from the pork can make the fried rice greasy. Go for cuts with a moderate amount of marbling.

• Easy to Chop – You want pork that can be easily chopped into small pieces for the fried rice. Avoid dense cuts with gristle or bone.

Taking these criteria into account, these are the best pork options:

• Pork tenderloin – Extremely tender with just the right amount of fat marbling.

• Pork shoulder or butt – More fat than tenderloin, but still tender and flavorful when cooked properly.

• Pork loin chops – A good middle ground between tenderloin and shoulder with nice flavor.

• Ground pork – Already in small pieces and absorbs flavor well.

I personally recommend boneless pork shoulder or pork tenderloin for fried rice. Pork chops also work nicely. Avoid pork belly, ribs, or other fatty or bony cuts.

Preparing the Pork

Now that you’ve chosen the right pork, proper preparation is key. Here are some tips:

• Trim excess fat and silver skin – This prevents greasy fried rice.

• Cut into 1-inch cubes – Smaller pieces cook faster and are easier to chop later.

• Marinate (optional) – For extra flavor, marinate 1-2 hours in soy sauce, shaoxing wine, sesame oil, garlic, ginger etc.

• Pat dry – Drying the pork allows for better browning and caramelization when cooking.

With the pork prepped, it’s time to cook!

Cooking Methods

There are several cooking methods that result in tender, flavorful pork perfect for fried rice:

Pan-frying

Pan-frying is quick and gives the pork nice browning. Use a bit of oil in a hot skillet and fry the pork on medium-high heat until browned and just cooked through, 5-7 minutes.

Braising

For super tender and flavorful pork, braise the cubes in a sauce of soy sauce, shaoxing wine, ginger, garlic, and rock sugar on the stovetop or in the oven at 300°F for 1-2 hours until fork-tender.

Roasting

Roast pork in a 375°F oven for 25-40 minutes depending on thickness. Baste with honey, hoisin, or other glazes for added flavor.

Grilling

Get smoky flavor by grilling over medium heat, basting with sauces. Grill just until a bit charred and cooked through.

Poaching

For milder flavor, poach pork in gently simmering liquid like chicken broth with garlic and ginger until cooked through.

Stir-frying

If making fried rice in a wok, stir-fry cubed pork over high heat just until browned and cooked through as the first step.

All these methods result in flavorful, tender pork perfect for fried rice. The cooking time varies from 5-40 minutes depending on method. The pork should be just cooked through but still juicy.

Storing and Reheating Pork

Leftover cooked pork can be used for fried rice. Here are some storage and reheating tips:

• Let pork cool before storing in an airtight container.

• Store in the refrigerator up to 4 days or in the freezer for 4-6 months.

• To reheat, place in a saucepan with a splash of water or broth. Cover and steam over medium-low, stirring occasionally, until heated through. Alternatively, microwave in 30 second intervals until hot.

• Do not overheat pork or it will dry out. Just warm through before making fried rice.

Chopping the Pork

The final step is chopping the cooked pork into bite-sized pieces for the fried rice.

Here are some tips:

• Let pork cool slightly before chopping. It’s easier to dice when not piping hot.

• For stir-fried or pan-fried pork, dice into 1/4 to 1/2 inch pieces. For braised or roasted pork, chop into 1/2 to 1 inch chunks.

• Use a sharp chef’s knife and avoid a back and forth sawing motion which will shred the pork. Use a clean slicing motion instead.

• Chop any larger fatty pieces smaller than the lean pieces, as they will crisp up smaller.

• Aim for uniform, bite-sized pieces that will evenly distribute throughout the fried rice.

Chopped pork ready for frying up into delectable pork fried rice!

Making the Fried Rice

Once the pork is cooked and chopped, you’re ready to stir-fry it up into pork fried rice perfection!

Here are some quick tips:

• Use day old, cold cooked rice – It breaks up easily without clumping.

• Cook rice in chicken broth for extra flavor.

• Stir fry aromatics like garlic, ginger and onion first.

• Add pork next and stir-fry until starting to crisp.

• Add rice and continue stir-frying 5-10 minutes until heated through.

• Mix in soy sauce, oyster sauce and sesame oil.

• Finish with chopped scallion.

And that’s it! Perfectly cooked, chopped pork is the key to flavorful fried rice. Now that you know how to prepare the pork, you can make restaurant-quality pork fried rice easily at home. Impress your family with these expert tips. Your new go-to pork fried rice will become a regular staple in your home cooking rotation. Enjoy!