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Bowl of pork belly fried rice garnished with red chilli and spring onion.
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5 from 2 votes

Pork Belly Fried Rice

Perfect for a quick family-friendly dinner, this Crispy Pork Belly Fried Rice is jam-packed with flavour and will be on the table in just 35 minutes!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, lunch, Main Course
Cuisine: Chinese
Diet: Gluten Free
Servings: 4 servings
Calories: 641kcal

Ingredients

For the pork

  • 280 g pork belly slices
  • 2 teaspoon Chinese 5 spice
  • ¼ teaspoon salt
  • ½ teaspoon black pepper

For the rice

  • 500 g cooked, leftover rice or 2 x packets of microwave basmati rice
  • 2 mediurm eggs can be substituted for tofu scramble (see main post)
  • 1 medium red pepper finely diced
  • 140 g frozen peas
  • 3 cloves garlic finely chopped
  • 1 medium red chilli half sliced and half finely chopped
  • 2 spring onions sliced

Sauce

  • 2 tablespoon honey
  • 2 teaspoon sesame oil can be substituted for olive oil.
  • 4 tablespoon coconut aminos or tamari Use regular soy sauce if you don't need recipe to be gluten free.

Instructions

  • Cut the pork belly slices into bite-sized chunks, place in a mixing bowl with the Chinese 5 spice and salt & pepper, then toss until combined.
  • Heat a wok on a medium heat, add the pork belly and stir-fry until golden brown and crispy, about 8-10 minutes. Use a slotted spoon to remove the pork belly from the pan and set it aside on a plate.
  • Whilst the pork is cooking, finely chop the red pepper, garlic & half of the chilli, and slice the spring onion & the other half of the chilli.
  • Drain all but 1 tablespoon of the fat from the wok, then add the red pepper, garlic, peas and the green parts of the spring onion and chilli (you will use the other half to garnish) to the pan and stir-fry for 4-5 minutes, until the vegetables have softened.
  • Mix the honey, sesame oil, and coconut aminos/soy sauce in a small bowl to make the sauce.
  • Push the vegetables to one side of the pan, add eggs to the other side and scramble until cooked through.
  • Slice the eggs into strips or small pieces with a spatula.
  • Add the cooked or microwaved rice to the pan, along with the pork belly and sauce and stir-fry for 5 minutes, until everything is well combined.
  • Garnish the fried rice with chopped green onions and red chilli and serve hot.

Notes

Tips & Tricks
  • If you want to make the dish a little milder, scrape out the seeds from the chilli with a teaspoon before finely chopping or use half the amount.
  • Try and choose pork belly strips that have a higher meat-to-fat ratio.
  • Although I have scrambled the eggs directly in the pan, an alternative method is to crack them into a separate bowl, beat them, and then pour the beaten eggs into the pan.
  • If you decide to use pork loin instead of pork belly, it's important to note that you'll need to add some oil to the pan when cooking the meat. This is because pork loin has a lower fat content than pork belly, and the additional oil will help prevent the meat from sticking to the pan and ensure it is evenly cooked.
Storage
It is advised to not reheat rice more than once, so I would recommend eating this dish straight away.

Nutrition

Calories: 641kcal | Carbohydrates: 56g | Protein: 13g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 52mg | Sodium: 522mg | Potassium: 396mg | Fiber: 3g | Sugar: 12g | Vitamin A: 559IU | Vitamin C: 49mg | Calcium: 52mg | Iron: 2mg