Crispy Pork Belly XO Fried Rice
Dim Sim LimCrispy Pork Belly XO Fried Rice
Ingredients
For the Crispy Pork Belly
- 1 1/2 pounds pork belly, skin on
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon salt
- 1 tablespoon white vinegar
- 2 cups vegetable oil, for deep frying
For the XO Fried Rice
- 4 cups cooked day-old jasmine rice, cold
- 3 large eggs, beaten
- 4 cloves garlic, minced with a cleaver
- 1 tablespoon ginger, fresh, minced with a cleaver
- 1/2 cup green onions, sliced, white and green parts separated
- 3 tablespoons XO sauce, high quality
- 2 tablespoons light soy sauce, Lee Kum Kee preferred
- 1 teaspoon dark soy sauce, for color
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, Chef's Choice or similar
- 1/4 teaspoon MSG, optional, but highly recommended for that 'Yum Yum' factor
- 3 tablespoons vegetable oil, for stir-frying
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons crispy chili oil, for drizzling
Instructions
- 1
Alright, Wolfpack! First up, we're getting that pork belly CRISPY! Score the skin of the pork belly with your cleaver, making shallow cuts about 1/2 inch apart. Don't cut into the meat, just the skin. This is key for maximum crackle!
⏱️ 5 min
- 2
Flip the pork belly over. Rub the meat side with the Chinese five-spice powder and 1 tablespoon of salt. Now, flip it back, skin-side up. Pat that skin DRY. I mean BONE DRY. Moisture is the enemy of crispy! Brush the skin with white vinegar, then rub another 1 tablespoon of salt all over the skin. This draws out more moisture and helps with the crackling. Let this beauty air dry in the fridge, uncovered, for at least 2 hours, or even better, overnight. Tick Tock on the wok!
⏱️ 5 min
- 3
When your pork belly is ready, preheat your oven to 375°F. Place the pork belly skin-side up on a wire rack set over a baking sheet. Roast for 1 hour. This renders out the fat slowly.
⏱️ 60 min•🌡️ 375
- 4
After roasting, remove the pork belly from the oven. Increase the oven temperature to 425°F. In a large, heavy-bottomed pot or Dutch oven, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F. Carefully, and I mean CAREFULLY, lower the pork belly, skin-side down, into the hot oil. Fry for 10-15 minutes, or until that skin is BUBBLING, CRACKLING, and golden brown. Flip it over and fry for another 5 minutes to crisp up the meat side. Remove and let it rest on a wire rack. This is going to be INSANE!
⏱️ 20 min•🌡️ 425
- 5
While the pork belly is resting, let's get this fried rice going! Heat your wok over high heat until it's smoking. Add 1 tablespoon of vegetable oil, then pour in your beaten eggs. Scramble them quickly, breaking them into small pieces. Remove the eggs and set aside. We're building layers of flavor, baby!
⏱️ 2 min
- 6
Add another 2 tablespoons of vegetable oil to the screaming hot wok. Toss in your minced garlic, ginger, and the white parts of your green onions. Stir-fry for 30 seconds until fragrant. Don't burn it, just get that aroma going! Wok the hell!
⏱️ 1 min
- 7
Now, add your cold, day-old jasmine rice. Break up any clumps with your spatula. Stir-fry vigorously for 3-4 minutes, pressing the rice against the wok to get those individual grains separated and slightly toasted. This is where the magic happens!
⏱️ 4 min
- 8
Push the rice to one side of the wok. Add the XO sauce, light soy sauce, dark soy sauce, sesame oil, white pepper, granulated sugar, chicken powder, and that optional but highly recommended MSG directly into the hot spot of the wok. Stir-fry the sauces for 15 seconds to awaken their flavors, then quickly toss everything together with the rice until evenly coated. Look at that color! Boom!
⏱️ 2 min
- 9
Add the scrambled eggs back into the wok along with the green parts of your green onions. Toss everything together for another minute until heated through and perfectly combined. Taste and adjust seasoning if needed. Remember, we're aiming for perfection!
⏱️ 1 min
- 10
Now, let's get that crispy pork belly ready for its starring role! Dice the rested pork belly into bite-sized pieces. The skin should be shatteringly crisp! Add these glorious pieces directly into the fried rice and give it one final, quick toss. All fire!
⏱️ 3 min
- 11
Serve immediately in a beautiful bowl. Garnish generously with fresh cilantro and a drizzle of crispy chili oil for that extra kick and visual pop. This isn't just fried rice; this is an experience! Now we serve!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimCrispy Pork Belly XO Fried Rice
For the Crispy Pork Belly
- 1 1/2 pounds pork belly, skin on
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon salt
- 1 tablespoon white vinegar
- 2 cups vegetable oil, for deep frying
For the XO Fried Rice
- 4 cups cooked day-old jasmine rice, cold
- 3 large eggs, beaten
- 4 cloves garlic, minced with a cleaver
- 1 tablespoon ginger, fresh, minced with a cleaver
- 1/2 cup green onions, sliced, white and green parts separated
- 3 tablespoons XO sauce, high quality
- 2 tablespoons light soy sauce, Lee Kum Kee preferred
- 1 teaspoon dark soy sauce, for color
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, Chef's Choice or similar
- 1/4 teaspoon MSG, optional, but highly recommended for that 'Yum Yum' factor
- 3 tablespoons vegetable oil, for stir-frying
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons crispy chili oil, for drizzling
Instructions
- 1
Alright, Wolfpack! First up, we're getting that pork belly CRISPY! Score the skin of the pork belly with your cleaver, making shallow cuts about 1/2 inch apart. Don't cut into the meat, just the skin. This is key for maximum crackle!
⏱️ 5 min - 2
Flip the pork belly over. Rub the meat side with the Chinese five-spice powder and 1 tablespoon of salt. Now, flip it back, skin-side up. Pat that skin DRY. I mean BONE DRY. Moisture is the enemy of crispy! Brush the skin with white vinegar, then rub another 1 tablespoon of salt all over the skin. This draws out more moisture and helps with the crackling. Let this beauty air dry in the fridge, uncovered, for at least 2 hours, or even better, overnight. Tick Tock on the wok!
⏱️ 5 min - 3
When your pork belly is ready, preheat your oven to 375°F. Place the pork belly skin-side up on a wire rack set over a baking sheet. Roast for 1 hour. This renders out the fat slowly.
⏱️ 60 min•🌡️ 375 - 4
After roasting, remove the pork belly from the oven. Increase the oven temperature to 425°F. In a large, heavy-bottomed pot or Dutch oven, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F. Carefully, and I mean CAREFULLY, lower the pork belly, skin-side down, into the hot oil. Fry for 10-15 minutes, or until that skin is BUBBLING, CRACKLING, and golden brown. Flip it over and fry for another 5 minutes to crisp up the meat side. Remove and let it rest on a wire rack. This is going to be INSANE!
⏱️ 20 min•🌡️ 425 - 5
While the pork belly is resting, let's get this fried rice going! Heat your wok over high heat until it's smoking. Add 1 tablespoon of vegetable oil, then pour in your beaten eggs. Scramble them quickly, breaking them into small pieces. Remove the eggs and set aside. We're building layers of flavor, baby!
⏱️ 2 min - 6
Add another 2 tablespoons of vegetable oil to the screaming hot wok. Toss in your minced garlic, ginger, and the white parts of your green onions. Stir-fry for 30 seconds until fragrant. Don't burn it, just get that aroma going! Wok the hell!
⏱️ 1 min - 7
Now, add your cold, day-old jasmine rice. Break up any clumps with your spatula. Stir-fry vigorously for 3-4 minutes, pressing the rice against the wok to get those individual grains separated and slightly toasted. This is where the magic happens!
⏱️ 4 min - 8
Push the rice to one side of the wok. Add the XO sauce, light soy sauce, dark soy sauce, sesame oil, white pepper, granulated sugar, chicken powder, and that optional but highly recommended MSG directly into the hot spot of the wok. Stir-fry the sauces for 15 seconds to awaken their flavors, then quickly toss everything together with the rice until evenly coated. Look at that color! Boom!
⏱️ 2 min - 9
Add the scrambled eggs back into the wok along with the green parts of your green onions. Toss everything together for another minute until heated through and perfectly combined. Taste and adjust seasoning if needed. Remember, we're aiming for perfection!
⏱️ 1 min - 10
Now, let's get that crispy pork belly ready for its starring role! Dice the rested pork belly into bite-sized pieces. The skin should be shatteringly crisp! Add these glorious pieces directly into the fried rice and give it one final, quick toss. All fire!
⏱️ 3 min - 11
Serve immediately in a beautiful bowl. Garnish generously with fresh cilantro and a drizzle of crispy chili oil for that extra kick and visual pop. This isn't just fried rice; this is an experience! Now we serve!
⏱️ 1 min