Pork Belly Fried Rice
Dive into a delicious experience with pork belly fried rice! Savory pork belly meets perfectly cooked rice, creating a satisfying dish packed with flavor and texture. Quick and easy to whip up, it's the ultimate comfort food with a tasty twist.Adapted from the Woks of Life
Equipment
- 1 rice cooker
- 1 wok
- 1 mixing bowl
Ingredients
- 10 oz boneless pork belly cut into small pieces
- 4 tsps of your favorite cooking white wine
- 1 tsp fine salt
- 1 tsp rice vinegar
- 1/2 tsp Chinese 5-spice powder
- 1/4 tsp white granulated sugar
- 1/8 tsp white pepper powder
- 2 tbsps vegetable oil
- 1 tbsp minced ginger fresh
- 2 cups of white rice
- 2 tsps dark soy sauce
- 2 cups shredded napa cabbage
- 2 green onions white and grene parts finely chopped
Instructions
- Cook 2 cups of white rice, and cool in the fridge for at least 2 hours
- In a medium bowl, marinate the pork belly for 30 minutes with 1 tsp white wine, 1/2 tsp rice vinegar, five-spice powder, sugar, and white pepper
- Shred 2 cups worth of napa cabbage
- Heat the wok over high heat until you see smoke. Add the vegetable oil, followed quickly by the pork belly. Fry for 8 minutes, or until golden and crispy on the edges
- Remove the pork belly from the work, but leave the oil
- Reset the heat to medium-high and cook the ginger for 30 seconds
- Increase heat to high and stir in the rice, coating it with the oil and ginger. Spread the rice evenly in the wok, let it fry for 30 seconds, and then stir it up and repeat. Do this for 3 minutes
- Stir in the dark soy sauce and remaining 3 tsps of white wine
- Add in the shredded cabbage and stiry fry for another 2 minutes
- Add in the white parts of the green onions, pork belly, and remaining 1/2 tsp salt. Stir fry until the fried rice is fully combined
- Serve immediately, and top each bowl generously with the green parts of the green onions