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overhead view of Pork Belly Fried Rice on a white dish
Olga

Pork Belly Fried Rice

5 from 1 vote
Sazon spiced pork belly fried rice with a tropical pineapple twist. It's savory with a hint of sweetness and tanginess.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 3 people
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Latin Fusion
Calories: 550
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Pork Belly
  • 12 oz Cooked Pork Belly
  • ½ tsp Sazon Salt-Free
  • 1 tbsp Rice Vinegar
  • 1 tbsp Yuzu Sauce Optional
Fried Rice
  • 3 cups Cooked Jasmine Rice
  • 5 Green Onions
  • 3 tbsp Tamari
  • 2 cloves Fresh Garlic
  • 1 tsp Ginger
  • ½ tbsp Sesame Oil
  • ½ cup Frozen Pineapple Chunks
  • 1 pinch Sesame Seeds

Equipment

  • 1 Large Skillet, Large Saute Pan or Stir Fry Pan
  • 1 Wooden Spoon
  • 2 Wooden Cutting Board One for meat, one for veggies
  • 1 Paring or Chef Knife
  • 1 Microplane
  • 1 Mixing Bowl
  • 1 Small Bowl For grated garlic and ginger

Method
 

Preparation
  1. Loosen the cold day-old rice or leftover rice with your hands or a fork. Set aside.
    Thaw and dice the pineapple into small pieces.
    Dice the whites of the green onions, and dice the green portion. Set aside the green portion for the end of the recipe.
    Use the microplane for the garlic and ginger.
  2. Cut the cooked pork belly into pork belly strips, 1 inch thick. Then season it with rice vinegar, yuzu sauce (optional, but so good), and sazon, coat it well, and set aside.
    side view of Seasoned Pork Belly in a bowl
  3. Step Two
    Preheat the pan to medium or medium-high heat and add the pork belly slices. The pork belly will render and release fat, so no additional fat is needed. Cook for 5-8 minutes until it’s golden brown. 
    Note: The pork belly will release a lot of fat, so remove any excess fat and leave about a tbsp of the pork fat in the pan.
  4. Add the garlic, ginger, and onion (whites), saute, then add the pineapple, stir, and cook for 2-3 minutes.
  5. Add the rice and stir fry for 3-4 minutes. Keep the heat on medium. Then add the soy sauce or tamari and coat the rice well.
    Finish off with the green onion and sesame oil. Remove from heat and continue to stir until it’s all well mixed.
    overhead view of Crispy pork belly fried rice mix
  6. Serve and sprinkle on sesame seeds with diced spring onions for a fresh, mild spring onion crunch.

Nutrition

Calories: 550kcalCarbohydrates: 35gProtein: 25gFat: 35gCholesterol: 90mgSodium: 550mg

Video

Notes

Top Tips

  • Use precooked, cold rice to prevent mushy or overcooked rice.
  • Precooked pork belly is such a timesaver. Trader Joe’s has a delicious precooked pork belly that requires only a quick stir-fry to crisp and brown.
  • Cook it on a hot pan and medium heat for a crispy pork belly.
  • Long-grain rice is optional, but I love the looser consistency than starchier short-grain or sushi rice.
  • Use roughly one tbsp of soy sauce, tamari, or the no-soy teriyaki sauce for every cup of rice.

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