Better Than Takeout! How to Make Fried Rice with Crispy Pork Belly

pork belly

🥗Healthier: chicken thigh

💰Cheaper: pork shoulder

Chicken thigh is lower in fat, while pork shoulder is more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is less expensive.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu is plant-based and lower in cholesterol, while egg substitute is cost-effective.

Begin by slicing your pork belly on the meaty part about 1/2 -inch deep and 1/2 - apart. Lightly coat the pork belly on all sides and in between the slices to completely season the pork. Place it in the fridge for at least 1 hour or 24 hours for best results.

Next, dice the onion finely and mince the garlic as well as slice up those green onions. Measure out your frozen peas.

Mix the soy sauces and sesame oil in a bowl and set aside.

Once the pork belly has finished its marination, slice the pork belly fully into strips.

Heat your frying pan over medium heat and add in the slices of pork belly. Fry each side for 4-5 minutes until golden brown and crispy on all sides—about 40-45 minutes total.

Once all pork pieces are cooked through and crisped up nicely on both sides, remove them from the wok but keep them warm on a plate covered loosely with foil. Pour out the rendered fat (lard) in a bowl and save it for later use.

In that same wok without cleaning it out completely, add another tablespoon of lard and pan fry the minced garlic until lightly golden brown. Once it’s lightly golden brown, remove from the pan and set it aside.

Turn up the heat to medium-high heat and add in the diced onion; sauté until fragrant—about one minute.

Add in the rice and break up the clumps with your spatula. As the rice cooks, chop your crispy pork strips into bite size pieces.

Then slowly add the soy sauce mixture to the rice and mix until the rice is well coated. Add more soy sauce as needed.

Toss in your frozen peas; cook until they're tender yet still vibrant—around three minutes should do it.

Add in the crispy pork belly and the grated carrots. Mix until well combined.

Finally, sprinkle sliced green onions over top, giving it one last toss before serving hot on plates.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens