Felicia's Food Fight: Dat Ass

One of the things I miss about living in in Los Angeles is buying roasted meat like pork and duck at local Cantonese restaurants. I had my mind set on making my own cha siu (marinated roast pork) but when I went home, my uncle already had cha siu marinating and gave me a big hunk to bring back to SB!!! I had been craving cha siu with rice, a fried egg and vegetables..which is EXACTLY what I made!

The pork butt was marinating in a mixture of honey, hoisin, garlic, five spice powder, sesame oil, soy sauce, and rose wine. Just before I put it in the oven, I chopped up garlic and stuffed it inside.

Pork that was marinated for 4 days!

I knew we weren't going to finish such a big hunk of meat, so I cooked the entire piece at 350 degrees for 45 minutes, and then broiled it for 5 minutes. I would say 70% of the butt was cooked, which is good because I froze the leftovers to encapsulate the flavor and I can defrost and cook it fully the next time we eat it!

After 45 minutes of baking and 5 minutes of broiling. Love the charred parts!

I made some white rice, fried up a couple free range, organic chicken eggs I received from my other half's parents! (They have chickens at their house and these were fresh from the butt!), and steamed some cauliflower for the dish.

Air bubble covered the other yolk, but free range, organic eggs! The yolk was WAY more orange. Yum!

This dish brings me back to New York where I would eat it as a kid every time I visited Chinatown and to Hong Kong where I would order it at every restaurant. I mean, who doesn't love fluffy, sweet white rice paired with a sticky, perfectly charred piece of pork with a lush runny egg yolk?! So simple, yet complex at the same time. I'm tempted to make the other piece of pork as I write this!