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Sticky Pork Belly Fried Rice

By Jen G on 22nd Aug, 2018

Sticky Pork Belly Fried Rice

Method

  1. Take two of your favourite mugs, standard size. 
  2. Fill one mug with tea, coffee or gin and tonic and sip whilst filling the second mug with your favourite rice, cooking it as per its instructions. 
  3. Drain the rice.  Run it under cold water. Let it drain. Pop it to one side whilst things get piggy.
  4. In a heavy non-stick frying pan that you have a lid for heat 2 tbsp veg oil to medium.
  5. Now fry the pork slices. Brown them well all over. Deep. Dark. Crunchy. Take your time. Should take a good five minutes. Plenty of time to  sip that tea/coffee/gin.
  6. When the pork is browned all over take one of your empty mugs and fill it with water. Add it to the pork. Allow to simmer till almost all the water is gone. About 15-20 minutes.
  7. Turn the pork over. Add in another mug of water. Repeat the 15 -20 minute process.
  8. Meanwhile whisk the the soy, mirin, honey and hoisin together with the Chinese five spice and shred the broccoli really small. 
  9. Make youself another drink. You’ve earned it.
  10. When the second mug of water has almost evaporated put the soy marinade in with pan with the pork. Turn the pork over to coat. Put the lid on. Turn heat down to a gentle hum.
  11. Cook for 10-15 mins. Lift lid. Flip over. Check how much glaze is left. Place lid back on and cook further until the the glaze should be thick like honey but no thicker. It will set a bit as it cools. Remove the whole porky business to one side whilst you dig the wok out from wherever it lives. 
  12. Heat a tbsp of oil in the wok. Add the broccoli, season with salt,  and stir stir stir fry for 2-3 minutes. Drain the sweetcorn. add to the broccoli with the rice.
  13. Mix, mix, mix on a nice high heat till everything is piping hot. Meanwhile break two eggs into a bowl. Whisk with a fork. Shove the rice over to one side of the wok. Put the egg in the space, whisk around until it’s soft scrambled egg. Mix with the rice. Remove from the heat.
  14. Now lift the pork onto a chopping board. Chop into half centimetre chunks. Mix all the pork and its glaze in with the rice.
  15. Serve in big bowls, garnish with spring onion slices. Put some hot sauce on the table and dig in.

Recipe Notes

  • This is the best pork fried rice you will ever have.
  • It's a great make-ahead dish - it tastes even better the next day.
  • It feeds four for a light lunch or two hungry people with enough for one of you to enjoy it all over again for lunch at work on Monday.  
  • Best of all this can be made whilst lazily leafing through the papers on a Sunday evening with minimal fussing and attention. 
     
rice  / pork  / easy  / chinese
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