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Quick Pork Belly Fried Rice

This is an easy recipe for pork belly fried rice made with crispy pork belly pieces, eggs, and crunchy vegetables.
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 640kcal
Author Adina

Equipment

  • Wok or large frying pan or cast-iron skillet

Ingredients

Pork belly:

  • 10 oz pork belly slices 280 g, Note 1
  • ¼ teaspoon fine sea salt or Kosher
  • ⅛ teaspoon black pepper

Sauce:

  • 1 tablespoon honey
  • 2 tablespoons soy sauce + extra if needed
  • 1 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • ⅛ teaspoon cayenne pepper more to taste
  • ⅛ teaspoon ground black pepper

Fried rice:

  • 2 eggs large
  • 1 garlic clove
  • 1 thumb-sized piece of ginger
  • 1 tablespoon vegetable oil Note 2
  • ½ onion about 2 oz/ 60 g
  • ½ cup carrots diced, about 2 oz/ 60 g
  • ½ cup green bell pepper chopped, about 2 oz/ 60 g
  • 2 green onions
  • 3 cups cooked rice day-old, about 430 g Note 3

Garnish:

  • the green parts from the green onions
  • 1 teaspoon sesame seeds toasted

Instructions

Prepare ingredients:

  • 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 and set them aside.
  • Mix the ingredients for the sauce (honey, soy sauce, fish sauce, sesame oil, cayenne pepper, salt, and black pepper) in a small bowl.

Cook pork belly:

  • Heat the wok or the pan. Add the belly pieces and fry them on medium-high heat, often shaking the pan until they are crispy and cooked. Remove them with a slotted spoon. Remove most of the fat, leaving only about one tablespoon in the pan (Note 4).

Cook eggs:

  • 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 (don’t overcook them). Transfer them to a plate.

Cook vegetables:

  • Heat another tablespoon of pork fat or vegetable oil in the pan. Cook the onions, carrots, peppers, the white parts of the green onions, and ½ of their green parts for about 2 minutes. Add garlic and ginger and stir for another minute.

Fried rice:

  • 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.

Notes

  1. I had two thick slices.
  2. You can use the fat left from frying the belly pieces instead of vegetable oil.
    Day-old Basmati or Jasmine rice. To have 3 cups of cooked rice, you will need to cook about 1 ⅓ cups of dry rice.
  3. The pork belly bites will leave quite a lot of fat in the pan. Remove it before proceeding with the recipe. You can discard or keep it in a bowl and use some to fry the rice later in the recipe.

Nutrition

Serving: 1g | Calories: 640kcal | Carbohydrates: 44g | Protein: 15g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.03g | Cholesterol: 133mg | Sodium: 1085mg | Potassium: 369mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2995IU | Vitamin C: 19mg | Calcium: 54mg | Iron: 2mg