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Vietnamese · Lunch, dinner

Crispy Rice Cakes with Shredded Pork

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Crisp rice cakes topped with savory meat appear in several East and Southeast Asian cuisines. This home-style version turns chilled rice into pan-fried cakes and finishes them with soy-braised shredded pork.

Ingredients

  • 600 g cold cooked short-grain rice
  • 1 egg, beaten
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 4 tablespoons neutral oil, divided
  • 400 g cooked shredded pork
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 2 scallions, sliced

How to cook

  1. Mix cold rice with egg, cornstarch, and salt. With wet hands, press into eight firm patties.
  2. Heat half the neutral oil in a nonstick skillet. Fry cakes over medium heat for 4 to 5 minutes per side until deeply crisp, adding more oil as needed.
  3. Warm pork with soy sauce, vinegar, sugar, sesame oil, and 2 tablespoons water until glossy.
  4. Spoon pork onto the rice cakes, garnish with scallions, and serve immediately.

Recipe photographs link to their original publishers.