Pickled pork belly fried rice

Hello and happy Sunday. I hope you’re well on this lovely day.

Last night I cooked a childhood favourite, viz., pig trotters with vinegar and ginger. In cooking that meal I included a piece of pork belly. You can get the full recipe and a story here.

Tonight I have the pickled pork belly with the leftover rice from last night and made a pickled pork belly fried rice.

Ingredients

• Pickled pork belly (see last night’s recipe) as well as the leftover reduced cooking liquor
• Leftover rice
• Ginger
• Garlic
• Spring onion whites
• Shallots
• Broccolini stalks
• Carrot
• Daikon
• Broccolini florets
• Spring onion greens
• Bird’s-eye chillies
• Peanut oil
• Sesame oil
• Soy sauce
• Dry sherry

Instructions

1. Mince the ginger and garlic.
2. Dice the shallots.
3. Slice the spring onion whites.
4. Slice the Broccolini stalks.
5. Julienne the carrot and daikon.
6. Slice and shred the spring onion greens.
7. Slice the Bird’s-eye chillies.
8. Slice the pickled pork belly.
9. Heat the wok.
10. Add the peanut oil.
11. Fry the aromatic ingredients.
12. Soften the florets, carrot, and daikon.
13. Warm through the pickled pork belly.
14. Heat the leftover cooking liquor using microwave radiation.
15. Stir through and toss the leftover rice.
16. Add sesame oil, some dry sherry, and soy sauce and cook to keep the rice grains separated.
17. Turn the heat off and stir through the garnish vegetables.
18. Transfer to a bowl.
19. Spoon over hot liquor.
20. Give thanks to the Lord.
21. Eat with chopsticks and a spoon.