Crispy Pork Belly Fried Rice
By MOB Kitchen
Published on 18 April 2022
Crisp and crackly pork on egg-fried rice is a combination of textures and flavours that’s been a favourite in China for millennia. Looking for more chinese recipes? Look no further.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 480 g of pork belly strips, sliced into very thin strips
- 2 red chilli, finely sliced
- 4 spring onions, finely sliced, separating the whites from the greens
- 600 g of cooked long grain rice
- 2 eggs
- 1 tbsp of fish sauce
- 1 tbsp of light soy sauce
- 2 garlic cloves, finely sliced
Method
Step 1
Pop the pork belly strips in a bowl with salt and pepper, then give it a mix.Step 2
Heat a wok over a medium heat. Add the pork belly strips in batches and fry until super crispy and golden. Remove with a slotted spoon before repeating with the remaining pork belly.Step 3
Pour away around half the pork fat. Add the spring onion whites, garlic and red chilli to the wok and fry for 2 mins until fragrant.Step 4
Tip the cooked rice into the pan along with your crispy pork belly and stir fry for a few mins moreStep 5
Make a well in the middle of the wok. Crack the eggs into the centre and mix until the yolks and whites are combined. Allow their texture to firm up, stirring to break up the eggs. Mix them into the rest of the rice once they are totally set.Step 6
Add the fish sauce and soy sauce along with some salt and pepper, then give it all a final mix.Step 7
Spoon into bowl and top with the green spring onion slices. Serve and enjoy.