Uploaded May 2024 | Updated September 2026, 1 hour ago
Recipe at the bottom 👇
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I’m also on Facebook - facebook.com/firetofork
Recipe
Ingredients:
• 600g pork fillet (or pork butt, shoulder even skinless belly)
• ¾ cup brown sugar
• 2 tbspn salt
• 5 cloves of garlic (crushed or grated)
• ¼ cup pineapple juice (or other fruit juice)
• 1 tbspn soy sauce
• 2 tbspn rice vinegar
• 1tsp fresh black pepper
• 2 cups of rice
• Cucumber
• 3 eggs
• Spring onion (optional)
• Sriracha or Sambal (optional)
Directions:
• Slice the pork in to 1cm thick slices against the grain so they look a bit like discs about 2-3cm wide.
• Marinate the pork slices in the brown sugar, salt, pepprt, garlic, juice, soy sauce, and vinegar for 12-72 hours.
• Rinse and cook the rice (1 cup of rice to 1.5 cups of water).
• Grill the meat over an open flame (I recommend a grill basket for this) on medium/high heat until browned – usually about 5-8min.
• Heat a pan on high heat with a generous coat of oil and fry the eggs on high heat sunny side up so the base is crispy and the yok is soft.
• Serve the meat on a bed of rice with sliced cucumber, the egg, spring onion and some chilli sauce.
Recipe at the bottom 👇
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
MY BOOK – firetofork.net/product/adventure-cooking-book-pre-order
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Recipe
Ingredients:
• 600g pork fillet (or pork butt, shoulder even skinless belly)
• ¾ cup brown sugar
• 2 tbspn salt
• 5 cloves of garlic (crushed or grated)
• ¼ cup pineapple juice (or other fruit juice)
• 1 tbspn soy sauce
• 2 tbspn rice vinegar
• 1tsp fresh black pepper
• 2 cups of rice
• Cucumber
• 3 eggs
• Spring onion (optional)
• Sriracha or Sambal (optional)
Directions:
• Slice the pork in to 1cm thick slices against the grain so they look a bit like discs about 2-3cm wide.
• Marinate the pork slices in the brown sugar, salt, pepprt, garlic, juice, soy sauce, and vinegar for 12-72 hours.
• Rinse and cook the rice (1 cup of rice to 1.5 cups of water).
• Grill the meat over an open flame (I recommend a grill basket for this) on medium/high heat until browned – usually about 5-8min.
• Heat a pan on high heat with a generous coat of oil and fry the eggs on high heat sunny side up so the base is crispy and the yok is soft.
• Serve the meat on a bed of rice with sliced cucumber, the egg, spring onion and some chilli sauce.
