Equipment
Ingredients
Rice
- 3 cups left over rice
Pork
- 0.3 lb pork belly cut into small pieces
Vegetables
- ½ cup chopped onion
- ¼ cup chopped cilantro
- 2 cloves minced garlic
- ½ cup frozen vegetables
Seasonings
- salt to taste
- pepper to taste
Sauce
- 1 tbsp soy sauce
Oil
- 2 tbsp any vegetable oil or pork belly fat oil
Instructions
- Heat the large skillet over medium-high heat. Once hot, add the pork belly pieces and cook until browned and crispy.0.3 lb pork belly cut into small pieces
- Remove the pork belly from the skillet and set it aside in a bowl. Remove the fat and set it aside.
- In the same skillet, add the oil or pork belly fat. Add chopped garlic and cook for 1-2 minutes until lightly brown.2 cloves minced garlic, 2 tbsp any vegetable oil or pork belly fat oil
- Add the chopped onion and cook until it's translucent.½ cup chopped onion
- Then add frozen vegetables to the skillet and cook for 3-5 minutes.½ cup frozen vegetables
- Add the leftover rice and cook until heated through and everything is well combined.3 cups left over rice
- Add black pepper, soy sauce to the rice. Mix everything together. Let it cook for the next 2-3 minutes.1 tbsp soy sauce, pepper to taste
- Then add cooked pork belly. Cook for an additional 2-3 minutes.
- Season with salt to taste. Finally, garnish with cilantro or spring onion.salt to taste, ¼ cup chopped cilantro
Video
Notes
- Pork belly releases a significant amount of fat while cooking, so you don't need to add any extra oil for frying. You can use that fat for the rest of your cooking! If you'd rather not, any vegetable oil will work too.
- Leftover rice is ideal for this recipe because it is drier and easier to separate. If you don't have any leftover rice, simply cook some rice and let it cool down before using it in the recipe.
- You can use any vegetables in this recipe. Carrots, corn, and bell peppers are all great additions.
- Add some chopped chili pepper or chili flakes to the skillet and the garlic to make it spicy.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 550kcal | Carbohydrates: 78g | Protein: 17g | Fat: 53g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 1.419mg | Potassium: 520mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4.703IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 2mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!