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Chinese-Style Pork Belly with Fried Rice

Rated as 2 out of 5 Stars

"Slow-cooked pork belly strips in a ginger and spring onion reduction with added cashew nuts for some crunch. Best served on sticky fried rice."
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Ingredients

3 h 4 m servings 674 cals
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Combine pork belly strips, water, dark soy sauce, honey, garlic, and ginger in a Dutch oven over low heat; bring to a gentle simmer, about 10 minutes. Cover and transfer to the oven.
  3. Bake in the preheated oven, stirring occasionally, until pork belly is soft and tender, about 2 hours. Sprinkle spring onions and cashew nuts on top. Cover and let stand until spring onions soften, about 5 minutes.
  4. Bring water, rice, and salt to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 20 to 25 minutes. Drain in a colander and rinse with tap water.
  5. Heat olive oil in a wok over medium-high heat until smoking. Cook and stir rice until coated with oil and heated through, 1 to 2 minutes. Stir in green peas, egg, and 1 tablespoon soy sauce; cook until egg is set and peas are heated through, about 3 minutes.
  6. Serve pork belly over rice.

Nutrition Facts


Per Serving: 674 calories; 25.4 g fat; 88.7 g carbohydrates; 22 g protein; 81 mg cholesterol; 1883 mg sodium. Full nutrition

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Reviews

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We added some book choy, zucchini, and broccoli in addition to the peas, etc. but overall the rice part of the dish was extremely bland. The recipe has an odd way of cooking the rice and then ri...