Hong Kong-Style Double Protein Over Rice
A classic Hong Kong cafe favorite featuring two savory proteins served over fluffy steamed rice with rich gravy. This comforting dish lets you enjoy the best of both worlds with tender char siu and succulent roasted pork.
Story
This beloved dish from Hong Kong tea restaurants features your choice of two proteins over rice, drenched in savory brown gravy. The combination of tender char siu (barbecued pork) and crispy-skinned roasted pork creates a satisfying textural contrast.
Ingredients
cooked jasmine rice
3 cups
char siu (BBQ pork), sliced
200g
roasted pork (siu yuk), sliced
200g
chicken stock
1 cup
soy sauce
2 tablespoons
oyster sauce
1 tablespoon
dark soy sauce
1 teaspoon
sugar
1 teaspoon
cornstarch slurry
2 tablespoons
garlic, minced
2 cloves
green onions, chopped
2 stalks
hard-boiled eggs
2
Instructions
1
Make the gravy
Heat a pan over medium heat. Add a splash of oil and sauté minced garlic until fragrant, about 30 seconds. Pour in chicken stock, soy sauce, oyster sauce, dark soy sauce, and sugar. Bring to a gentle simmer.
2
Thicken the sauce
Slowly drizzle in the cornstarch slurry while stirring constantly. Cook until the gravy reaches a glossy, nappe consistency. Adjust seasoning to taste and keep warm.
3
Prepare the rice
Divide the hot cooked rice between two deep bowls, mounding it in the center for an attractive presentation.
4
Arrange the proteins
Neatly arrange the sliced char siu and roasted pork over the rice, creating an appealing dual-protein display. Place a halved hard-boiled egg on the side.
5
Finish and serve
Ladle the hot gravy generously over the proteins and rice. Garnish with chopped green onions and serve immediately while piping hot.
