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Meat

Pork Belly with Egg Fried Rice

Classic Chinese crispy pork takes time to prepare but demands no great skill. Egg fried rice is a great way to use up leftover rice.

Serves 4-6

Difficulty
Easy
Preparation Time
Over-night
Cooking Time
Over 2 hours
Bob's  Kitchen Recipe Card

Ingredients for  4-6  Servings

  • For the Pork

  • 1.5Kg
    Boneless pork belly, with rind
  • 4 tbsp
    Coarse sea salt
  • 2 tbsp
    Ground roasted Sichuan peppercorns
  • 2 tsp
    Freshly ground white pepper
  • 2 tbsp
    Five-spice powder
  • 1 tbsp
    Caster sugar

  • For the Egg Fried Rice

  • 400g
    Long-grain rice, cooked according to the packet instructions, drained and chilled
  • 2
    Eggs, beaten
  • 2 tsp
    Sesame oil
  • 1 tsp
    Salt
  • 2 tbsp
    Groundnut or vegetable oil
  • ½ tsp
    Freshly ground black pepper
  • 2 tbsp
    Spring onions, finely chopped

Approximate Times

  • Preparation :
    Over-night
  • Cooking :
    Over 2 hours

Method

  1. Bring a large pan of water to a boil and, using a large ladle, pour the hot water over the rind side of the pork several times. This is best done suspending the pork above the sink. Set the pork belly aside.
  2. Heat a wok until it is hot, then add the salt, both peppers, five spice powder and sugar and stir-fry the mixture for three minutes. Allow the mixture to cool slightly.
  3. When the mixture is cool enough to handle, rub it into the flesh side of the pork. Hang the meat to dry for eight hours or overnight in a cool place or in front of a fan. Alternatively, place the meat on a wire rack set above a roasting tin.
  4. Reduce the heat to 180°C/Fan 160°C/Gas 4 and continue to roast for two hours. Turn the oven back up to 230°C/Fan 210°C/Gas 8 and cook for 15 minutes. Remove the meat from the oven and allow the pork to cool.
  5. For the fried rice, mix the eggs, sesame oil and a pinch of the salt in a small bowl and set aside.
  6. Heat a wok or large frying pan over high heat until it is hot. Add the groundnut or vegetable oil and when it is very hot and slightly smoking add the cooked rice and stir-fry for three minutes or until it is thoroughly warmed through.
  7. Drizzle the egg mixture over the rice and continue to stir-fry for 2-3 minutes or until eggs have set and the mixture is dried. Add the remaining salt and pepper, continue to stir-fry for two minutes then toss in the spring onions. Stir several times and turn onto a serving dish. Carve the pork into bite-size pieces, arrange on a platter and serve immediately with the rice alongside.