Crispy Pork Belly Fried Rice, Wok Hei Style
Dim Sim LimCrispy Pork Belly Fried Rice, Wok Hei Style
Ingredients
For the Crispy Pork Belly
- 1 1/2 pounds pork belly, skin on, scored
- 1 teaspoon five-spice powder
- 1 tablespoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon baking soda
- 2 tablespoons white vinegar
- 2 cups vegetable oil, for deep frying
For the Fried Rice
- 4 cups day-old cooked jasmine rice, chilled and separated
- 3 large eggs, beaten
- 4 cloves garlic, minced with a cleaver
- 1 inch ginger, fresh, minced with a cleaver
- 4 green onions, white and light green parts sliced, green tops reserved for garnish
- 1/2 red bell pepper, diced
- 1/2 cup frozen peas and carrots, thawed
- 2 tablespoons light soy sauce, Lee Kum Kee brand
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce, Lee Kum Kee brand
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon MSG, Chef's Choice 'Yum Yum' brand, optional but highly recommended
- 3 tablespoons vegetable oil, for stir-frying
For Garnish
- 2 tablespoons green onion tops, sliced
- as needed crispy chili oil
Instructions
- 1
Alright, let's get this party started! First, we're going to get that pork belly CRISPY. Pat the pork belly skin super dry. Score the skin deeply, but don't cut into the meat. Mix the five-spice powder, salt, and white pepper, then rub it all over the meat side of the pork belly. Flip it over, and brush the skin with white vinegar, then sprinkle the baking soda evenly over the skin. This is the secret to that insane crackle! Place the pork belly, skin-side up, on a rack in a baking pan. Refrigerate, uncovered, for at least 2 hours, or even better, overnight. This dries out the skin, crucial for crispiness!
⏱️ 120 min
- 2
Preheat your oven to 375°F. Roast the pork belly, skin-side up, for 45 minutes to 1 hour, or until the meat is cooked through and tender. Remove from the oven and let it cool slightly. Now, this is where the magic happens! Heat 2 cups of vegetable oil in a deep pot or your wok to 350°F. Carefully lower the pork belly, skin-side down, into the hot oil. Deep fry for 5-7 minutes, or until that skin is puffed up, golden, and ridiculously crispy. Watch it closely, you want perfection, not charcoal! Remove and drain on a wire rack. Once cooled enough to handle, use your mighty cleaver to chop it into beautiful, bite-sized pieces. Boom! Crispy pork belly, 10 out of 10!
⏱️ 60 min•🌡️ 375
- 3
Now, for the main event: the fried rice! Get your wok screaming hot over high heat. Add 1 tablespoon of vegetable oil. Swirl it around. Pour in your beaten eggs and scramble them quickly, breaking them into small pieces. Remove the cooked egg and set aside. Don't overcook them, we want them fluffy!
⏱️ 2 min
- 4
Add another 1 tablespoon of vegetable oil to the wok. When it's smoking, toss in the minced garlic, ginger, and the white and light green parts of the green onions. Stir-fry for about 30 seconds until fragrant. WOK THE HELL? That aroma is insane!
⏱️ 1 min
- 5
Add the diced red bell pepper and the thawed peas and carrots. Stir-fry for 1-2 minutes until slightly tender-crisp. We want that crunch, baby!
⏱️ 2 min
- 6
Now, the star of the show: the day-old rice! Add the chilled jasmine rice to the wok. Break up any clumps with your spatula. Continuously stir-fry, tossing the rice vigorously for 3-4 minutes. You want every grain to get kissed by that wok hei! This is where the flavor builds, my friends!
⏱️ 4 min
- 7
Push the rice to one side of the wok. Add the remaining 1 tablespoon of vegetable oil to the empty side. Pour in the light soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, sugar, and the 'Yum Yum' MSG (if using). Let the sauces sizzle for a few seconds to caramelize, then quickly mix them into the rice. Add the scrambled eggs back into the wok, along with the chopped crispy pork belly. Toss everything together until well combined and heated through. Taste and adjust seasoning if needed. Maybe a little more 'Yum Yum'? You decide!
⏱️ 3 min
- 8
Serve this masterpiece immediately! Garnish generously with the reserved green onion tops and a drizzle of crispy chili oil for that extra kick and visual appeal. Bangali fish all fire! This is not just fried rice; this is Wok Fried Rice Fried! Enjoy, my friends!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimCrispy Pork Belly Fried Rice, Wok Hei Style
For the Crispy Pork Belly
- 1 1/2 pounds pork belly, skin on, scored
- 1 teaspoon five-spice powder
- 1 tablespoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon baking soda
- 2 tablespoons white vinegar
- 2 cups vegetable oil, for deep frying
For the Fried Rice
- 4 cups day-old cooked jasmine rice, chilled and separated
- 3 large eggs, beaten
- 4 cloves garlic, minced with a cleaver
- 1 inch ginger, fresh, minced with a cleaver
- 4 green onions, white and light green parts sliced, green tops reserved for garnish
- 1/2 red bell pepper, diced
- 1/2 cup frozen peas and carrots, thawed
- 2 tablespoons light soy sauce, Lee Kum Kee brand
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce, Lee Kum Kee brand
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon MSG, Chef's Choice 'Yum Yum' brand, optional but highly recommended
- 3 tablespoons vegetable oil, for stir-frying
For Garnish
- 2 tablespoons green onion tops, sliced
- as needed crispy chili oil
Instructions
- 1
Alright, let's get this party started! First, we're going to get that pork belly CRISPY. Pat the pork belly skin super dry. Score the skin deeply, but don't cut into the meat. Mix the five-spice powder, salt, and white pepper, then rub it all over the meat side of the pork belly. Flip it over, and brush the skin with white vinegar, then sprinkle the baking soda evenly over the skin. This is the secret to that insane crackle! Place the pork belly, skin-side up, on a rack in a baking pan. Refrigerate, uncovered, for at least 2 hours, or even better, overnight. This dries out the skin, crucial for crispiness!
⏱️ 120 min - 2
Preheat your oven to 375°F. Roast the pork belly, skin-side up, for 45 minutes to 1 hour, or until the meat is cooked through and tender. Remove from the oven and let it cool slightly. Now, this is where the magic happens! Heat 2 cups of vegetable oil in a deep pot or your wok to 350°F. Carefully lower the pork belly, skin-side down, into the hot oil. Deep fry for 5-7 minutes, or until that skin is puffed up, golden, and ridiculously crispy. Watch it closely, you want perfection, not charcoal! Remove and drain on a wire rack. Once cooled enough to handle, use your mighty cleaver to chop it into beautiful, bite-sized pieces. Boom! Crispy pork belly, 10 out of 10!
⏱️ 60 min•🌡️ 375 - 3
Now, for the main event: the fried rice! Get your wok screaming hot over high heat. Add 1 tablespoon of vegetable oil. Swirl it around. Pour in your beaten eggs and scramble them quickly, breaking them into small pieces. Remove the cooked egg and set aside. Don't overcook them, we want them fluffy!
⏱️ 2 min - 4
Add another 1 tablespoon of vegetable oil to the wok. When it's smoking, toss in the minced garlic, ginger, and the white and light green parts of the green onions. Stir-fry for about 30 seconds until fragrant. WOK THE HELL? That aroma is insane!
⏱️ 1 min - 5
Add the diced red bell pepper and the thawed peas and carrots. Stir-fry for 1-2 minutes until slightly tender-crisp. We want that crunch, baby!
⏱️ 2 min - 6
Now, the star of the show: the day-old rice! Add the chilled jasmine rice to the wok. Break up any clumps with your spatula. Continuously stir-fry, tossing the rice vigorously for 3-4 minutes. You want every grain to get kissed by that wok hei! This is where the flavor builds, my friends!
⏱️ 4 min - 7
Push the rice to one side of the wok. Add the remaining 1 tablespoon of vegetable oil to the empty side. Pour in the light soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, sugar, and the 'Yum Yum' MSG (if using). Let the sauces sizzle for a few seconds to caramelize, then quickly mix them into the rice. Add the scrambled eggs back into the wok, along with the chopped crispy pork belly. Toss everything together until well combined and heated through. Taste and adjust seasoning if needed. Maybe a little more 'Yum Yum'? You decide!
⏱️ 3 min - 8
Serve this masterpiece immediately! Garnish generously with the reserved green onion tops and a drizzle of crispy chili oil for that extra kick and visual appeal. Bangali fish all fire! This is not just fried rice; this is Wok Fried Rice Fried! Enjoy, my friends!
⏱️ 2 min