This is definitely an indulgence dish- any dish with ‘fried’ in it’s title twice has got to be. That said, there’s only a few pieces of crispy pork belly per portion and there’s lightly cooked fresh veggies, so don’t feel too guilty.
I loved fried rice dishes, they great for using up leftover cooked rice or assorted vegetables. Click the link for the chicken fried rice I made last summer- http://iwishiwasinthailand.tumblr.com/post/91472102264/pad-khao-gai-chicken-fried-rice
For 3-4 portions use:
- A 300-400g slab of pork belly
- a cereal bowl of cold, pre cooked rice (yesterday’s is ideal)
- a few stalks of choi sum or or pak choy (or other leafy/crunchy veg)
- half a white onion, thinly sliced
- 4 spring onions, sliced
- a large red chilli, sliced
- 4 cloves of garlic, minced
- 1 egg
- juice of 1 lime
- a big splash of fish sauce (nam pla)
- a big splash of light soy sauce
- a big pinch of ground black pepper
- half a bottle of vegetable oil for deep frying and a splash for the fried rice
With the meat cooked, we’re ready to start. heat a small splash of oil in a wok and when it’s nice and hot, add in the garlic and sliced onions; stir frying for a few seconds before shoving everything to one side of the wok. Crack the egg into the empty half and leave it to set for a bit, then scramble, then set, then scramble. When it’s fully cooked through, mix everything back together. Throw in the choi sum, chillies and spring onions, stir frying for a minute over a high heat. Now tip in the rice and mix gently, but thoroughly. Add in the sauces and black pepper next, then mix through most of the crispy pork belly. Cook for a final couple of minutes.
Serve with a few more pieces of pork on the top and squeeze over a wedge of lime per portion.
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