Pork Belly Fried Rice Recipe

Prepare pork

Slice pork belly into small bite-sized pieces or thin strips (about 1/2-inch pieces). Pat dry with paper towels.

In a medium bowl combine 1 tbs soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1/4 tsp white pepper. Add the pork pieces and toss to coat. Marinate at room temperature for 15–20 minutes (or up to 1 hour in the refrigerator).

If using freshly cooked rice, spread it on a tray to cool and dry slightly; day-old refrigerated rice is preferred and should be broken up with a fork so grains are separate.

Scramble eggs

Beat 2 eggs with 1/8 tsp salt. Heat a large wok or nonstick skillet over medium-high heat, add 1 tsp neutral oil, pour in eggs and gently scramble until just set but still tender, 30–60 seconds. Transfer eggs to a bowl and set aside.

Peel and dice the half onion finely, grate or dice the carrot into small pieces, mince garlic and ginger, and slice the scallions separating whites and greens.

Have peas thawed and drained; measure everything so it's ready to go — stir-frying is quick.

Heat the wok or a large heavy skillet over high heat until very hot. Add 1 tbs neutral oil and swirl to coat.

Add the marinated pork belly in a single layer. Let it sear without moving for about 1–2 minutes to develop color, then stir-fry for 3–4 minutes until pork is cooked through and nicely browned and some fat has rendered. If the pork releases a lot of fat, spoon off excess, leaving about 1–1.5 tbs in the pan.

Push the pork to one side of the wok. Add the remaining 1 tbs neutral oil to the empty side and immediately add the chopped onion, carrot and the white parts of the scallions. Stir-fry for 1–2 minutes until aromatic and the onion becomes translucent.

Add the minced garlic and ginger and stir-fry 20–30 seconds until fragrant, taking care not to burn.

Add the day-old rice, breaking up any remaining clumps with the back of your spatula. Toss and stir-fry to coat rice in oil and mix with pork and vegetables, about 2 minutes. Keep the heat high so rice fries rather than steams.

Pour in 1.5 tbs light soy sauce, 1 tbs oyster sauce and 1/2 tsp dark soy (if using). Stir thoroughly to evenly distribute sauce. Season with 1/4 tsp white or black pepper. Taste and adjust — add a pinch of salt if needed.

Add the cooked scrambled eggs and thawed peas. Toss to combine and heat through, about 1 minute.

Finish by drizzling 1/2 tsp sesame oil, stirring in the green parts of the scallions, and adjusting seasoning. If you like heat, add chili flakes or a small squirt of Sriracha to taste.

Remove from heat and serve immediately, garnished with extra scallion greens if desired.