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This BBQ Java Rice recipe is a delightful combination of savory-sweet BBQ pork chops and vibrant, flavorful Java rice. The pork chops are marinated in a tangy and slightly sweet mixture, then grilled or pan-fried to perfection. Paired with the signature orange-hued Java rice, this dish is a complete meal that's sure to impress. The refreshing cucumber and tomato slices, along with calamansi and chili, add a fresh and spicy touch to the plate. Perfect...
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a medium bowl, whisk together the Sprite, ketchup, soy sauce, calamansi juice, oyster sauce, liquid seasoning, garlic, sugar, and pepper until the sugar is dissolved.
Place the pork chops into the marinade. Ensure they are fully coated. Cover the bowl and refrigerate for at least 1 hour, but ideally 4 hours or even overnight for the best flavor.
Heat a grill to medium-high heat. Remove the pork chops from the marinade, reserving the remaining marinade. Grill the pork chops for about 4-6 minutes per side, or until cooked through. While grilling, you can brush them with the reserved marinade during the last couple of minutes.
Alternatively, heat a skillet or frying pan over medium-high heat with a tablespoon of cooking oil. Sear the pork chops for 3-5 minutes per side until nicely browned and cooked through. Halfway through cooking, pour the remaining marinade into the pan and let it reduce into a thick glaze, turning the pork chops to coat them.
Once cooked, remove the pork chops from the heat and let them rest for 5 minutes before serving.
In a large wok or deep skillet, heat the margarine and cooking oil over medium heat. Once hot, stir in the annatto powder and cook for about 30 seconds until the color deepens.
Add the minced garlic and cook for about 1 minute until fragrant. Do not let it burn.
Stir in the ketchup, soy sauce, and liquid seasoning. Cook for 1 minute until the mixture is well combined and bubbling slightly.
Add the cooked rice to the pan. Use a wooden spoon or spatula to break up any clumps and fold the rice into the flavor base until it is evenly coated and has a uniform orange color.
Continue frying the rice for 3-5 minutes, stirring frequently, until it is piping hot. Season with salt and pepper to taste.
Scoop a generous portion of the hot Java Rice onto each plate.
Lay one or two BBQ Pork Chops next to the rice.
Arrange slices of cucumber and tomato on the side to serve as a refreshing salad/side.
Garnish the plate with a halved calamansi for the diner to squeeze over the pork and a few pieces of sili for those who like a little heat.
For the best flavor, marinate the pork chops overnight in the refrigerator.
Use day-old rice for the Java Rice to prevent it from becoming mushy during frying.
If you don't have annatto powder, you can substitute it with a small amount of turmeric for color, though the flavor will differ.
Adjust the sugar in the marinade to suit your preferred level of sweetness.
Serve the dish with extra calamansi and sili on the side for those who enjoy more tang and spice.
Can I use chicken instead of pork chops?
Yes, you can substitute chicken for pork chops. Adjust the cooking time accordingly to ensure the chicken is fully cooked.
What can I use if I don't have calamansi juice?
You can use lemon or lime juice as a substitute for calamansi juice.
Can I make the Java Rice ahead of time?
Yes, you can prepare the Java Rice ahead of time and reheat it before serving. Just make sure to store it properly in an airtight container in the refrigerator.
Is it necessary to use day-old rice for Java Rice?
Day-old rice is recommended as it is less sticky and easier to fry, but freshly cooked rice can also be used if cooled and fluffed beforehand.
Can I bake the pork chops instead of grilling or pan-frying?
Yes, you can bake the pork chops in a preheated oven at 375°F (190°C) for about 20-25 minutes, basting with the marinade occasionally.
A government employee, an aspiring food blogger and a certified food lover. Come and help me share some delicious dishes that are underrated yet must be celebrated.
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