41 minutes
A flavorful fried rice dish made with pork belly, five-spice, and napa cabbage.
Boneless Pork Belly, cut into ½-inch pieces
0 oz
Shaoxing Wine
teaspoons
teaspoons
teaspoons
Five-Spice Powder
teaspoons
teaspoons
White Pepper Powder
teaspoons
tablespoons
Fresh Ginger, minced
tablespoons
Cooked And Cooled Long-Grain White Rice
cups
teaspoons
Napa Cabbage, shredded
cups
Scallions, white and green parts finely chopped
cups
1. Marinate the Pork Belly
Place the pork belly pieces in a bowl and add 1 teaspoon of Shaoxing wine, ½ teaspoon of fine sea salt, rice vinegar, five-spice powder, sugar, and white pepper powder. Mix everything thoroughly to ensure the pork belly is evenly coated with the marinade. Let it sit for 30 minutes to infuse the flavors.
2. Prepare Other Ingredients
While the pork is marinating, prepare your other ingredients. Ensure your rice is cooked and cooled, as this prevents it from becoming mushy when stir-fried.
3. Fry the Pork Belly
Heat a wok over high heat and add 2 tablespoons of neutral oil. When the oil is hot, add the pork belly pieces. Fry the pork for about 8 minutes, stirring occasionally, until the edges are golden and crispy. Once done, turn off the heat, remove the pork belly from the wok, and drain any excess oil, leaving just a bit in the wok.
4. Cook the Ginger
Reset the heat to medium-high and add the minced ginger to the wok. Stir it for about 30 seconds until it becomes slightly crisped and releases its aroma.
5. Stir-fry the Rice
Increase the heat to high and add the cooked, cooled rice to the wok. Stir-fry the rice for about 2 minutes. Stir in the dark soy sauce and add the remaining 3 teaspoons of Shaoxing wine around the hot perimeter of the wok.
6. Add Napa Cabbage
Add the shredded napa cabbage to the wok and stir-fry for another 2 minutes until it just wilts.
7. Combine Ingredients
Add the finely chopped scallions, cooked pork belly, and the remaining ½ teaspoon of salt. Stir everything together thoroughly.
8. Adjust Seasoning and Serve
Taste the rice and adjust the seasoning with additional salt if needed. Serve hot.
For deeper flavor, marinate the pork belly for at least an hour, or even overnight if possible. This will allow the five-spice and soy flavors to penetrate the meat.
Keep your wok or pan very hot to mimic the "wok hei" (breath of the wok) you'd get from a restaurant. This high heat helps to cook the ingredients quickly and imparts a smoky flavor to the dish.
Use day-old rice that's been refrigerated. This helps to dry out the grains, which is essential for preventing your fried rice from becoming mushy. If you're in a pinch and need to use freshly cooked rice, spread it out on a tray and let it cool completely, or pop it in the fridge for a bit to remove some of the moisture.
Have all your ingredients prepped and within arm's reach before you start cooking. Stir-frying is a fast process, and you won't have time to chop or measure once the heat is on.
To achieve a crispy texture, start by rendering the fat from the pork belly over medium heat. Don't rush this step, as it's key for both texture and flavor. Once rendered, increase the heat to crisp up the edges.
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