Pork belly: ➜ Pork belly slices ➜ Fine sea salt or Kosher ➜ Black pepper Sauce: ➜ Honey ➜ Soy sauce ➜ Fish sauce ➜ Sesame oil ➜ Cayenne pepper ➜ Ground black pepper
Fried rice: ➜ Eggs ➜ Garlic cloves ➜ Ginger ➜ Vegetable oil ➜ Onions ➜ Carrots ➜ Green bell pepper ➜ Green onions ➜ Cooked rice Garnish: ➜ The green parts from the green onions ➜ Sesame seeds
Prepare pork belly: Remove and discard the skin from the belly slices and cut the slices into pieces. Season them generously with salt and pepper. Set aside.
Vegetables: Clean and dice the vegetables. Keep about ½ of the green parts of the green onions separated from the rest; you will need them for the garnish. Grate the garlic and the ginger.
Mix the ingredients for the sauce: honey, soy sauce, fish sauce, sesame oil, cayenne pepper, salt, and black pepper in a small bowl.
Add the belly pieces in the heated wok/pan and fry them until they are crispy and cooked. Remove them with a slotted spoon. Remove most of the fat, leaving about one tbsp in the pan.
Whisk the eggs with a pinch of salt and pepper in a small bowl. Add them to the hot pan and cook them on low heat until cooked yet slightly wet. Transfer them to a plate.
In pork fat or vegetable oil cook the onions, carrots, peppers, the white parts of the green onions, and ½ of their green parts. Add garlic and ginger and stir for another minute.
Add the rice and the sauce. Stir well to break the rice lumps and mix everything well. Stir fry it for 3-4 minutes or until hot.
Taste and add 1-2 tablespoons extra soy sauce if necessary. Taste for salt, but as soy sauce is salty, you should not necessarily need additional salt.
Stir in the pork belly pieces and the chopped eggs. Garnish with green onions and toasted sesame seeds, and serve immediately.
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