# Pork Belly Fried Rice Chinese recipe from Chef Jason McKinney, about 12 hours, serves about 4. Use day-old rice — fresh rice is too wet and steams instead of frying. - Total time: about 12 hours (estimated) - Hands-on: about an hour - Serves: about 4 - Level: Hard - Cuisine: Chinese - Note: Most of it is an overnight marinade plus a 3-hour braise ## Ingredients - 1 cup jasmine rice - 2 cups water - ¾ cup BBQ pork marinade - 1 pound pork belly - 1 each yellow onion - 1 each carrot - ½ cup peas - ½ bunch scallions - ½ head garlic - 1 knob ginger - 2 ounces sesame oil - 3 each eggs - 2 tablespoons soy sauce - ½ tablespoon hoisin ### For the Chinese BBQ pork marinade - ¼ cup sugar - 2 tsp kosher salt - ¼ white pepper - ½ teaspoon Chinese five spice - ½ tsp sesame oil - 1 tablespoon Shaoxing rice wine - 1 tablespoon soy sauce - 1 tablespoon hoisin - 1 ½ teaspoons brown sugar - ⅛ teaspoon red food coloring (optional) - 3 cloves garlic - 2 tablespoons honey - 1 tablespoon hot water ## Method 1. **The night before.** Using a fine mesh strainer, wash the rice well, until water running over it runs clear. This may take some time. Combine two cups of water for every one cup of rice into the pot. 2. Bring the rice pot up to a boil and then turn it down to a low simmer, lid on. Once the liquid is gone and the rice is fully cooked, cool rapidly in the fridge on a sheet tray lined with foil. Leave overnight. 3. **Chinese BBQ pork marinade.** Mince garlic cloves 4. Whisk all ingredients to combine 5. Dice the onion. Peel and dice the carrot. Try to get them about the same size as the peas. 6. Marinate the BBQ pork overnight - slather the pork belly all over with the BBQ pork marinade and cover with plastic wrap in the fridge overnight or for at least 8 hours before cooking. 7. **The next day.** Preheat your oven to 375F. Place the marinated pork fat cap side down in the baking dish and add a cup of water. Cover tightly with aluminum foil and braise in the oven until tender and cooked through, about 2½-3 hours. Check every 30 minutes to ensure there is liquid in the baking dish. If low, add a splash of more water. Remove from your oven and set aside until class. 8. Slice the scallions on a bias. Slice the pork belly. Mince 2 cloves of garlic. Peel and grate 1 tablespoon of ginger. 9. In a wok or large saute pan over medium heat, heat 2 tablespoons of sesame oil. Saute, but don’t brown the onion and carrots. Add the minced garlic and grated ginger, saute until fragrant. 10. Increase the heat to medium high and move the contents of the pan to one side, then crack two eggs into the other (now empty) side of the pan. Scramble the eggs, do not let it burn, but we want a hard scramble. Add the rice and fry it for about a minute or two then add the 2 tablespoons of soy sauce and 1 tablespoon of hoisin sauce. Continue to fry. Toss in your pork belly slices to reheat, as well as the peas and some of the sliced scallions as you finish cooking the rice. Cook the liquid down until evaporated. 11. Plate the rice and pork, and top with sliced scallions for a little more razzledazzle - Snap a picture and dig in, Chef! ## Tools - Cutting board - Knife - Wok or cast-iron pan or large saute pan - Tongs - Small pot with a lid - Foil - Plastic wrap - Oven-safe baking dish - Fine mesh strainer - Sheet tray --- Recipe page with photos and video: https://chefjasonmckinney.com/recipes/chinese-pork-belly-fried-rice By Chef Jason McKinney. Free to cook; please link the page when you share it.