Three Roasted Meats with Rice燒味三拼飯
A classic Hong Kong comfort food featuring a delightful combination of three succulent roasted meats – BBQ pork (Char Siu), crispy roast pork belly (Siu Yuk), and tender roast duck – served atop fluffy steamed white rice, often accompanied by a savory scallion-ginger soy sauce dressing.
01Ingredients
- Cooked Char Siu (BBQ Pork) - 200g
- Cooked Crispy Roast Pork Belly (Siu Yuk) - 200g
- Cooked Roast Duck - 200g
- White Rice - 300g
- Water - 400ml
- Light Soy Sauce - 2 tbsp
- Sesame Oil - 1 tsp
- Scallions - 2 stalks
- Fresh Ginger - 1 small piece (approx. 10g)
- Cooking Oil - 1 tbsp
Nutrition (per serving)1285kcal
- Protein62.5g
- Carbs95g
- Fat58.5g
Fiber 0.8 gSodium 1240 mg
02Steps
- Rinse white rice thoroughly. Combine rinsed rice and water in a rice cooker or pot. Cook until done.
- Finely mince scallions and ginger. Place in a heatproof bowl.
- Heat cooking oil in a small pan until smoking hot.
- Carefully pour hot oil over minced scallions and ginger in the bowl. It should sizzle.
- Add light soy sauce and sesame oil to the scallion-ginger dressing. Stir well.
- If desired, briefly reheat Char Siu and Roast Pork Belly (e.g., microwave for 30 seconds or steam for 2 minutes). Chop all three roasted meats (Char Siu, Siu Yuk, Roast Duck) into bite-sized pieces.
- Spoon cooked rice onto serving plates. Arrange chopped roasted meats on top of the rice.
- Drizzle the scallion-ginger dressing over the meats and rice. Serve immediately, optionally with blanched gai lan.
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