Pork Belly Fried Rice Recipe
Got leftover rice and not sure what to do with it? Try this Pork Belly Fried Rice! The tender, flavorful pork belly combines perfectly with the distinct grains of rice, making every bite incredibly satisfying. The recipe is simple and quick, so give it a try and let your taste buds enjoy!
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1.What is Pork Belly Fried Rice?
Pork Belly Fried Rice is a popular dish made from pork belly (a cut of meat that has both fat and lean portions) and various vegetables. The dish is prepared by stir-frying cooked rice with chopped pork belly, vegetables, and seasonings until everything is golden and crispy. It boasts a rich texture and an enticing aroma, making it a beloved comfort food.
2.Ingredients and Substitutes
Rice: The main ingredient.
Pork Belly: The cut of meat that combines both fat and lean portions.
Bean Sprouts: Adds a crunchy texture and refreshing flavor to the fried rice.
Zucchini: Provides a vegetable texture and fiber, making the dish healthier and tastier.
Chili Sauce: Enhances the overall flavor and spice profile.
Substitutes:
Bean Sprouts: Can be replaced with pea shoots, green peas, or other vegetables.
Zucchini: Can be substituted with eggplant, carrots, or spinach.
Chili Sauce: Can be swapped for hot sauce, chili powder, or homemade chili paste.
3.About Pork Belly
Fried rice is a common way to enjoy rice in everyday meals, and adding pork belly not only enhances the flavor but also boosts its nutritional value. When selecting pork belly, consider the following points:
Appearance: Look for meat that is bright red or light pink with clear marbling.
Texture: The meat should feel firm and slightly moist, but not sticky.
Smell: It should have a mild, fresh scent without strong odors.
Additionally, it's advisable to purchase from reputable sources or well-known brands to ensure quality.
4.Ways to Enjoy Pork Belly
Pork belly can be prepared in various delicious ways. If you prefer quick and easy recipes, try roasting it. Additionally, classic Chinese dishes like braised pork, twice-cooked pork, sweet and sour pork, and steamed pork with preserved vegetables are great options found in most supermarkets. These recipes showcase the rich flavors and versatility of pork belly beautifully.
5.Secrets to Perfect Pork Belly Fried Rice
No Extra Oil Needed: Pork belly is naturally rich in fat, so you won’t need to add any additional oil while cooking. You can remove excess fat after frying.
Use Day-Old Rice: Day-old rice yields the best texture for fried rice; long-grain jasmine or basmati rice works best.
Cut into Small Pieces: Dice the pork belly into approximately 1/2-inch cubes to ensure it becomes crispy during cooking and mixes well with the rice.
Keep Stirring: Continuously stir-frying helps maintain the texture of the rice and prevents it from burning.
6.How to Store Pork Belly Fried Rice
Refrigeration: Place the pork belly fried rice in a sealed container and store it in the refrigerator. It can be kept for 2-3 days.
Freezing: For longer storage, freeze the fried rice. It can last for 1-2 months.
Reheating: When ready to eat, thoroughly heat it until the internal temperature reaches 165°F (74°C) to kill any potential bacteria. You can use a microwave, frying pan, or steamer for reheating. If the fried rice is frozen, transfer it to the refrigerator to defrost before reheating.
7.More Delicious Fried Rice Recipes to Try
Here's a detailed step-by-step guide for making Five-Spice Pork Fried Rice! Let’s get cooking!
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INGREDIENTS
MAIN INGREDIENTS
- 250g cooked rice
- 50g pork belly
ACCESSORIES
- 40g bean sprouts
- 40g zucchini
- 2 shiitake mushrooms
- 3 cloves garlic
SEASONINGS
- 2 tablespoons Korean chili paste
- 1 tablespoon chicken essence
- 1 tablespoon pepper
- 1 tablespoon salt
- Cooking Instructions
- (Feel free to let me know if you need the detailed cooking steps!)
DIRECTIONS
STEP 1
Prepare Ingredients:
Gather rice, pork belly, bean sprouts, zucchini, and other ingredients.
STEP 2
Chop Mushrooms:
Remove stems from 2 shiitake mushrooms, wash, and dice them.
STEP 3
Slice Zucchini:
Wash 40g zucchini and cut it into thin strips.
STEP 4
Cook Pork Belly:
Slice 50g pork belly, place it in a pan without oil, and sauté over low heat until it renders fat.
STEP 5
Add Garlic:
Once the pork is golden on both sides, add minced garlic and sauté until fragrant.
STEP 6
Stir-Fry Bean Sprouts:
Add 40g washed bean sprouts and stir-fry over high heat.
STEP 7
Combine Veggies:
When the bean sprouts are half-cooked, add zucchini strips and diced mushrooms, and stir-fry quickly.
STEP 8
Mix Rice:
Place 250g of leftover rice in a bowl, stir to separate, and mix in 2 tablespoons of spicy sauce.
STEP 9
Fry Rice:
Add the seasoned rice to the pan and stir-fry quickly over high heat. Season with 1 tablespoon of chicken powder and 1 tablespoon of pepper.
STEP 10
Serve:
Once all ingredients are well mixed, plate the fried rice and top with crushed seaweed and toasted sesame seeds.
Frequently Asked Questions
1.What vegetables can I add to pork belly fried rice?
You can add a variety of vegetables, such as peas, corn, diced carrots, bean sprouts, shredded cabbage, green beans, snow peas, mushrooms, and bell peppers. Choose your favorites!
2.What type of pan should I use for pork belly fried rice?
There are no specific requirements for the type of pan; any pan suitable for stir-frying will work, such as a wok, skillet, or non-stick pan.
3.How long should I cook the pork belly?
Cooking time for pork belly doesn't take long. When cut into cubes or thin slices, it should take about 8-10 minutes to become crispy on all sides.
4.What rice is best for pork belly fried rice?
I prefer using jasmine rice, but any medium or long-grain rice will do. Leftover rice is ideal since it has less moisture and won't stick together easily.
Recipe analyzer
- Recipes: Pork Belly Fried Rice Recipe
- Main Ingredients:6
- Servings per recipe:1
- Servings size:425 g
-
Energy (calories)：427 kcal
-
Protein：8.04 g
-
Fat：29.4 g
Why gray?
-
Carbohydrates：34.05 g
-
Protein: 7%30 kcal
-
Fat: 62%265 kcal
-
Carbohydrates: 31%132 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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