Jul 14 2026
Restaurants›Tanta Chicago›Chaufa Aeropuerto Recipe

Chaufa Aeropuerto Recipe

Inspired by Tanta Chicago
Time1h
Serves4

hoisin, wok stir-fried rice with house-made char siu pork, veggies

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Ingredients

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Char Siu Pork

Fried Rice

Method

Char Siu Pork Preparation

  1. 1

    Marinate the Pork

    In a bowl, combine hoisin sauce, soy sauce, honey, five-spice powder, minced garlic, and minced ginger. Mix well. Add the pork shoulder, ensuring it's fully coated in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

  2. 2

    Cook the Pork

    Preheat your oven to 180°C (350°F). Place the marinated pork on a baking tray lined with foil. Bake for 25-30 minutes, turning halfway, until the pork is cooked through. Remove from the oven and let it rest for 10 minutes before slicing it thinly.

Fried Rice Preparation

  1. 3

    Prepare the Ingredients

    While the pork is cooking, gather all the ingredients for the fried rice. Ensure the cooked rice is cold to prevent it from clumping.

  2. 4

    Stir-Fry the Vegetables

    Heat vegetable oil in a large wok over medium-high heat. Add diced carrots and bell peppers, stir-frying for about 3-4 minutes until slightly tender. Add the green peas and continue to stir-fry for another 2 minutes.

  3. 5

    Scramble the Eggs

    Push the vegetables to one side of the wok. Crack the eggs into the empty side and scramble them until fully cooked, about 1-2 minutes. Mix the eggs with the vegetables.

  4. 6

    Combine Rice and Season

    Add the cold cooked rice to the wok. Stir well to combine with the vegetable and egg mixture. Drizzle sesame oil over the rice, and season with salt and pepper to taste. Stir-fry for another 3-4 minutes until everything is heated through.

  5. 7

    Finalize the Dish

    Add the sliced char siu pork to the wok and gently mix it into the fried rice. Stir-fry for an additional 2 minutes to combine flavors and heat the pork.

  6. 8

    Serve

    Remove from heat, garnish with sliced green onions, and serve hot.

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