Fried rice with pork three-ways
- Pork belly
- Long grain rice
- Chinese sausage (lup chong)
- Speck (smoked pork belly)
- Spring onions
- Red onion
- Frozen peas
- Soy sauce
- Cooking sherry
- Queensland nut oil
- Iodised salt
- Black pepper
- Cook rice in the morning and refrigerate.
- Slice the lup chong.
- Dice the speck.
- Cook the pork belly in a hot oven (220 °C) for 40 minutes to create cracking.
- Slice the spring onions. Slice the white on an angle for a fancy look and the green on a right angle for a more traditional look.
- Slice the red onion into large slices.
- Slice the chillies. You need to figure out whether you want to remove the seeds or not. The chilli seeds add to the heat. I kept the seeds, mainly because I’m lazy.
- Heat a wok to a smoking hot.
- Squirt in some Queensland nut oil and start to fry off the spring onion greens and red onion.
- Add in the speck and lup chong and stir fry until the Chinese sausage and fancy bacon takes on some colour.
- Toss in the chilli and stir fry and add a splash of cooking sherry along with the marmalade.
- Add in the cold rice and break up with the spatula. Add some soy sauce and keep everything moving in the wok.
- With a sharp, heavy knife cut the pork belly into cubes.
- Press down the spatula on the rice to get more contact with the hot metal of the wok. Doing so enables a better Maillard reaction. I add marmalade because the sugar will assist with this process.
- You want a crunchy rice texture and mouthfeel.
- Once the rice is crunchy, turn off the heat and then stir through the pork belly and the fancy shaped spring onion white bits.
I know there are lots of spelling variations for Chinese sausage. The way I’ve spelt it in the ingredients is how we used to say it as kids at home. I don’t mind how you spell it.