Pork Belly Fried Rice
Pork Belly and Marinade Ingredients:
2 TBSP goguchaing
3 TBSP soy sauce
2 TBSP canola oil
1 tsp salt
2 tsp pepper
Marinate in the fridge for at least 2 hours but up to 10.
Other ingredients:
1 bunch broccolini, chopped, thick stems removed
1 cup peas
3 eggs, combined and slightly whisked
1 small onion or shallot, diced
1 cup carrots, diced or shredded
1 green pepper, diced or sliced
1 TBSP grated garlic
2 tsp grated ginger
1-3 TBSP vegetable oil
Optional: sesame seeds and green onion tops for garnish
Sauce Ingredients, combine before adding to pan:
8 TBSP soy
1 TBSP fish sauce
1 tsp sesame oil
1/4 tsp cayenne
1/4 tsp pepper
1 TBSP goguchaing
Directions:
1. Cut and marinate your pork belly for at least 2 hours but up to 10
2. If you don't have leftover white rice, make rice, cool and refrigerate
3. Chop all of your veggies and garlic. Combine sauce ingredients.
4. Heat a large wok or thin fry pan to medium heat with 1 TBSP oil. Add pork belly and cook until fat is rendered and pork belly is cooked through - about 8 - 10 minutes. Remove with a slotted spoon.
5. Keep 1-2 TBSP of fat in the pan. Saute onion, pepper, peas, carrot and broccolini with a few dashes of chinese five spice and ginger and garlic for about 3-4 minutes or until slightly softened. Remove with a slotted spoon.
6. Make sure there is still 1 TBSP oil in the pan. Add the eggs and scamble, break up into desired size pieces.
7. Add the vegetables and pork back to the pan. Turn your heat up to high.
8. Add the rice and some of the sauce. Toss. Let sit undisturbed for 1 min. See if you need more sauce. Always better to add little by little because you don't want a soupy fried rice.
9. Toss every minute for about 3-4 minutes or until rice if warmed through. Taste for seasoning.
10. Plate and garnish with green onion and sesame seeds.
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