This is fantastic crowd food, – you can cook this in advance, plus I have never met anyone who didn’t enjoy this. I always make a double batch as it freezes well, and reheats easily in the microwave.
Preparation and cooking time: 1.5 hrs (+ soak rice cake previous night)
1 packet rice cake (soaked overnight)
4 tbsp rice bran oil
5cm ginger (julienned)
2 cloves garlic (chopped)
1 bunch spring onions (shredded thinly)
500g pork slices (cut into small pieces)
1 tbsp Kikkoman soy sauce
1 tbsp Lee Kum Kee Oyster sauce
2 splashes sesame oil
½ cup hot water, more if necessary
Soak rice cake in cold water overnight. Change water twice. Rinse rice sticks and drain. Heat non-stick sautepan over high heat. Add 1 tbsp oil. Pan fry rice cake in batches until surface is slightly crispy. Put aside.
While you fry the rice cake, marinate pork pieces with 1 tbsp soy sauce, 1 tbsp oyster sauce, sesame oil and pepper. Slice the spring onions and ginger.
Heat 1 tbsp oil. Cook pork pieces until pork is tender, no water is present and fat is melting. Turn regularly. Put aside.
Heat 1 tbsp oil in wok or sautepan. Fry ginger and garlic until fragrant. Return rice cake and ginger to wok. Add spring onion. Mix well. Add water until rice sticks no longer sticks together. Stir constantly. Add 1tbsp oyster sauce, soy sauce and pepper.
Cover and simmer over low heat for 5 minutes. Serve.