Sunday, January 17, 2016

Pork Belly Fried Rice


So I promptly blew that post once per week New Years resolution, huh? Oh well. In apology, please share this wonderful dinner with me! It was mainly sprung from leftovers - lots of rice, a little bellpepper, some coriander starting to look wilted... and then some add-ins. This is truly my favorite style of cooking. Me and my husband loved it and my six-year old did as well. Little one, Dante, didn't really care for it but he's in a phase where he mostly lives on cucumber and rye crisp bread so ok, he's not the best judge.

As always, please feel free to make this in whatever way you want to. I like my food mild, but if you want spice, go right ahead - this is a dish that can definitely take it.

Pork Belly Fried Rice
enough for 2 adults, 2 kids

300 g pork belly, in small dice
1/2 tbsp cooking oil (optional)
2 carrots, coarsely grated
2 garlic cloves, grated
good piece of ginger, about the size of a thumb, grated
leftover cooked basmati rice - I had about 600 ml, which is about 2 1/4 cups
handful of frozen corn
2 eggs
soy sauce
rice vinegar

To serve (or stir in by all means, if you don't have picky kids!)
-thinly sliced red onion
-picked coriander leaves
-diced red bellpepper
-quartered and dry-fried button mushrooms
-sriracha sauce

So, first get a large frying pan. Add your pork belly and put the pan on fairly low heat to render the fat. Let it cook for 15 minutes or so. You can add some oil to speed up this process, or not. The goal is to make the pork crispy so when most of the fat is rendered, turn up the heat for a little while to crisp everything. When it's lightly golden add the carrots, and the garlic and ginger. Fry for a few minutes, and then add the rice. Stir well to break up any clumps. Add the corn. Season everything with a little salt, soy sauce and rice vinegar and let it cook for a few more minutes.

Push everything to the side so you have a small corner for the eggs. Crack them in a bowl and beat fairly well, then pour into the pan. Let it cook like a small omelet, pushing the cooked sides towards the middle, until it's lightly cooked through. Mix with the rest of the ingredients.

And that's it. Serve with whatever toppings you'd like! Happy dinner!

No comments: