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Recipe Card
Crispy Pork Belly
ingredients
- 1 340 gram piece skin-on pork belly
- 1 teaspoon Chinese five spice
- 1 teaspoon fine sea salt
- 1 teaspoon white pepper
Fried Rice
ingredients
- 1 tablespoon crush garlic
- 1 tablespoon crushed ginger
- 1 tablespoon peanut oil
- 1 tablespoon sesame oil
- 1 medium carrot, peeled and diced
- 1 small yellow onion, finely chopped
- 2 stalks of celery, diced
- 1/2 small cabbage, thinly sliced
- 1 cup cooked peas
- 1 green onion, sliced on a bias, plus more for serving
- 3 cups cooked organic long grain rice
- 2 large eggs, beaten
Sauce
ingredients
- 1/3 cup light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon Lee Kum Kee Sriracha Chili sauce, plus more for serving
Pork belly:
Method
Step 1
Pat dry the pork belly on all sides with a paper towel. Prick holes all over the skin surface of the pork belly. Score the skin lightly in 1 inch strips lengthwise.
Step 2
Mix the salt, white pepper and five spices. Sprinkle it on the bottom, sides, and top. Place it on a dish and put it into the fridge for an hour or more.
Step 3
Preheat the oven to 350°F.
Step 4
Take pork belly out of the fridge, and shake off any excess salt and seasoning. Pat dry any excess moisture that may have developed on the surface with a paper towel.
Step 5
Place the pork belly on a rack on top of a parchment lined baking pan. Place that into the middle rack of the oven and let roast for 1 hour.
Step 6
Remove from the oven and let it rest for 10 minutes.
Step 7
Slice pork belly first into 1-inch-long strips then cut that into 1 inch bite size pieces. Set it aside.
Fried rice:
Step 1
While the pork belly is roasting in the oven, in a large wok or deep fry pan, drizzle in peanut and sesame oil. Toss in minced garlic and ginger.
Step 2
Once the mixture starts to sizzle, add in your carrots, onions, green onion, and celery. Give it a good stir and sauté for 1 minute. Throw in the cabbage and stir-fry the mixture for 3 minutes or until the vegetables have softened.
Step 3
In a small bowl combine the soy sauce, sesame oil, sugar and the Lee Kum Kee Sriracha chili sauce. Give it a whisk then pour half of that sauce into the pan and mix it into the vegetables with the sauce.
Step 4
Toss in the cooked rice and stir fry on high heat for 1-2 minutes. Add the rest of the sauce and keep tossing it with a spatula, breaking up the rice.
Step 5
Once completely combined, remove from heat.
Egg:
Step 1
While the rice is frying, break two eggs in a bowl. Whisk and then heat up a small frying pan with a bit of peanut oil. Turn heat to a medium, when the oil heats up a bit, pour in the whisked eggs.
Step 2
Swirl the beaten eggs around to coat the bottom of the pan then with a spatula flip the egg onto the other side carefully.
Step 3
Remove from heat, and slide the egg onto a cutting board. Roll it up widthwise and slice it into slices. Set aside.
Plating:
Step 1
Scoop rice into an oval serving platter. Top with the slices of egg and crispy pork.
Step 2
Drizzle Lee Kum Kee Sriracha Chili sauce over the top along with sliced green onions.