400 g pork shoulder or pork neck — cut into long 1-inch thick strips
3 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp honey
1 tbsp sugar
1 tbsp chinese rice wine or dry sherry
3 cloves garlic — finely minced
0.5 tsp five-spice powder
2 cup short-grain rice — rinsed until water runs clear
1.2 cup full-fat coconut milk
1 cup water
1.5 tsp salt
1.5 cup panko breadcrumbs
0.5 cup shredded unsweetened coconut
2 large eggs — beaten
2 tbsp pickled ginger — finely chopped
2 cup neutral oil
Mise en Place
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Process
1
Make Marinade
1.Whisk together soy sauce, hoisin, honey, sugar, rice wine, garlic, and five-spice. Reserve 4 tablespoons for a dipping glaze.
2
Marinate and Roast Pork
1.Marinate pork for 4 hours. Roast at 400°F (200°C) for 20 minutes, brush with marinade, and roast 10 more minutes until charred. Let rest, then dice into very fine 1/8-inch cubes. Mix the diced pork with the chopped pickled ginger for a bright acidic pop.
3
Cook Coconut Rice
1.Cook short-grain rice with coconut milk, water, and 1 tsp salt. Once cooked, let rest for 10 minutes, then fluff. The rice should be slightly sticky to hold the shape.
4
Shape Rice Bombs
1.Using a small scoop, take 1/4 cup of warm rice. Flatten it, place 1 teaspoon of the ginger-char siu mix in the center, and roll into a tight, smooth sphere (about the size of a golf ball). Ensure the filling is completely sealed.
5
Double Crunch Coating
1.Mix panko and shredded coconut in a shallow bowl. Dip each rice bomb into the beaten egg, then roll in the panko-coconut mixture, pressing firmly to adhere.
6
Flash Fry
1.Heat oil in a deep pan to 350°F (175°C). Fry the rice bombs in batches for 2-3 minutes until deep golden brown and audibly crunchy. Drain on a wire rack.
7
Finish and Serve
1.Drizzle the reserved char siu glaze over the hot bombs. Serve in a paper cone or tray for the ultimate street-food experience.
Plating
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Sensory Checks
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Common Errors
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Notes
Adapted from the original Char Siu Onigiri into a high-crunch, street-food 'Rice Bomb' format. Added pickled ginger for acidity and a coconut-panko crust for texture.