Imported from Instagram

Garlic Pork Belly Fried Rice

Name: Garlic Pork Belly Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 8 oz pork belly (Thinly sliced; estimated quantity because the source provides no measurement.); 4 cloves garlic (Finely minced; estimated quantity.); 4 scallions (Thinly sliced, with the white and green parts separated; estimated quantity.); 3 cups cooked white rice (Use day-old rice; estimated quantity.); 1 tbsp dark soy sauce (Estimated quantity for the sauce.); 1 tbsp light soy sauce (Estimated quantity for the sauce.); 1 tbsp oyster sauce (Estimated quantity for the sauce.); 1 tsp sesame oil (Estimated quantity for the sauce.); 1 tsp sugar (Estimated quantity for the sauce.); white pepper (Add to taste; included in the sauce. No amount is stated in the source.); crispy onions (Optional garnish; amount to taste. No amount is stated in the source.)

Recipe by Mitchell @i.am.never.full · Instagram

Imported by K Kampani on SeeMeCook

Crispy pork belly is rendered in a dry pan, then tossed with garlic, scallions, day-old rice, and a savory-sweet soy and oyster sauce. Finish with scallion greens and optional crispy onions for extra texture.

2 servings30 minEast Asian

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Ingredients

8 oz pork belly (Thinly sliced; estimated quantity because the source provides no measurement.)
4 cloves garlic (Finely minced; estimated quantity.)
4 scallions (Thinly sliced, with the white and green parts separated; estimated quantity.)
3 cups cooked white rice (Use day-old rice; estimated quantity.)
1 tbsp dark soy sauce (Estimated quantity for the sauce.)
1 tbsp light soy sauce (Estimated quantity for the sauce.)
1 tbsp oyster sauce (Estimated quantity for the sauce.)
1 tsp sesame oil (Estimated quantity for the sauce.)
1 tsp sugar (Estimated quantity for the sauce.)
white pepper (Add to taste; included in the sauce. No amount is stated in the source.)
crispy onions (Optional garnish; amount to taste. No amount is stated in the source.)

Steps

1
Finely mince the garlic. Thinly slice the scallions and separate the white portions from the green portions so they can be added at different points during cooking.
2
In a small bowl, combine the dark soy sauce, light soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Mix thoroughly until the sugar is incorporated and the sauce is uniform.
3
Place the sliced pork belly in a dry pan over medium heat. Render it for about 5 minutes, turning or tossing as needed, until the pork is browned and crispy and enough fat has rendered into the pan.
4
Remove the crispy pork belly from the pan, leaving the rendered fat behind.
5
Add the minced garlic to the rendered pork fat. Add the sliced scallion whites and cook until the aromatics are fragrant, taking care not to burn the garlic.
6
Return the crispy pork belly to the pan.
7
Add the day-old cooked rice to the pan. Toss and break up any clumps so the rice is coated with the pork fat and aromatics.
8
Pour the prepared sauce over the pork and rice. Toss continuously until the sauce is evenly combined throughout the fried rice.
9
Add the scallion greens and toss once more until they are distributed through the rice.
10
Transfer the fried rice to a bowl. Optionally garnish with crispy onions and additional scallions, then serve.

Notes

The transcript does not provide ingredient quantities, so the listed amounts are practical estimates and should be adjusted to taste. Use day-old rice for a drier, less sticky fried rice. Crispy onions and extra scallions are optional garnishes.