Fried rice with pork three-ways

Ingredients

• Pork belly
• Long grain rice
• Chilli
• Chinese sausage (lup chong)
• Speck (smoked pork belly)
• Spring onions
• Red onion
• Frozen peas
• Soy sauce
• Marmalade
• Cooking sherry
• Queensland nut oil
• Iodised salt
• Black pepper

Instructions

1. Cook rice in the morning and refrigerate.
2. Slice the lup chong.
3. Dice the speck.
4. Cook the pork belly in a hot oven (220 °C) for 40 minutes to create cracking.
5. 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.
6. Slice the red onion into large slices.
7. 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.
8. Heat a wok to a smoking hot.
9. Squirt in some Queensland nut oil and start to fry off the spring onion greens and red onion.
10. Add in the speck and lup chong and stir fry until the Chinese sausage and fancy bacon takes on some colour.
11. Toss in the chilli and stir fry and add a splash of cooking sherry along with the marmalade.
12. Add in the cold rice and break up with the spatula. Add some soy sauce and keep everything moving in the wok.
13. With a sharp, heavy knife cut the pork belly into cubes.
14. 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.
15. You want a crunchy rice texture and mouthfeel.
16. Once the rice is crunchy, turn off the heat and then stir through the pork belly and the fancy shaped spring onion white bits.

Notes

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.