- April 23, 2025
- Main Dishes
Pork Belly Fried Rice Recipe
This pork belly fried rice is wok-fired to perfection with crispy pork, colorful veggies, and sweet pineapple, then served in a carved pineapple bowl for a tropical twist. It’s a bold, flavorful stir-fry recipe that’s perfect for entertaining or an elevated weeknight meal.
Looking for a bold and flavorful way to use up leftover rice? This pork belly fried rice recipe is the ultimate fusion of savory pork belly, colorful veggies, and juicy pineapple, all wok-fried in a rich, umami-packed sauce and served in a carved-out pineapple bowl. It’s an easy recipe that’s perfect for entertaining or a family dinner night.
Why This Recipe Works
- Uses leftover rice for best texture: Day-old rice or cold rice has less moisture, which means it fries up beautifully without becoming mushy.
- Savory pork belly adds incredible flavor: Crispy pork belly pieces cooked in rendered pork fat bring a delicious, golden brown crunch.
- Tropical presentation: Serving it in a pineapple bowl adds a sweet flavor and makes it look restaurant-quality.
Supplies Needed
- Large skillet or wok
- Sharp knife and cutting board
- Small bowl for sauce
- Spatula or wooden spoon
- Pineapple corer or spoon (optional)
Ingredients
Main Ingredients:
- Pork belly strips or pork belly slices, cut into small pieces
- Vegetable oil or olive oil
- Cooked rice (preferably jasmine rice, day-old or leftover white rice)
- Yellow onion, red bell pepper, carrots, green peas, green onions (spring onions)
- Garlic and ginger
- Eggs
- Pineapple (whole, for the bowl and fruit)
Stir Fry Sauce:
- Soy sauce (light soy sauce or dark soy sauce)
- Fish sauce or coconut aminos
- Hoisin sauce
- Rice wine vinegar or shaoxing wine
- Sesame oil
- Brown sugar or honey
- Minced garlic and ginger
Optional Add-ins:
- Black pepper, white pepper, or garlic powder
- Sesame seeds for garnish
How to Make Pork Belly Fried Rice
Step 1: Prep the Pineapple Bowl
Cut your pineapple in half lengthwise, leaving the leafy top attached for presentation. Carefully carve out the inside using a knife and spoon, leaving a half-inch border. Dice the flesh into small chunks and set aside for the stir-fry. Pat the inside of each half dry with a paper towel and set the bowls aside.
Step 2: Cook the Pork Belly
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the pork belly pieces and cook for 8–10 minutes, stirring occasionally, until golden brown and crispy. Spoon off any excess fat, but leave a little rendered pork fat in the pan for added flavor.
Step 3: Scramble the Eggs
Reduce the heat to medium. Add a small amount of oil if needed, then crack in the eggs and scramble them until just set. Remove from the pan and set aside.
Step 4: Sauté the Vegetables
Turn the heat back to medium-high. Add another tablespoon of oil and sauté the minced garlic, ginger, and diced onion for 2–3 minutes until soft and fragrant. Stir in the diced red bell pepper, carrots, and peas, and cook for another 2–3 minutes until just tender.
Step 5: Add the Rice and Pineapple
Add the cold, day-old rice to the wok. Stir-fry for 3–4 minutes, breaking up any clumps with your spatula. Once the rice is hot and slightly crisped, add the diced pineapple and stir to combine.
Step 6: Make and Add the Sauce
In a small bowl, whisk together the soy sauce, fish sauce, hoisin sauce, rice wine vinegar, sesame oil, water, brown sugar (or honey), and the additional garlic and ginger. Pour the sauce over the rice mixture and toss everything well to coat evenly.
Step 7: Combine and Finish
Add the crispy pork belly and scrambled eggs back into the wok. Stir in the green onions and cook everything together for another 2–3 minutes until heated through and well combined.
Step 8: Serve
Spoon the fried rice into your pineapple bowls. Garnish with sesame seeds, extra green onions, or a pinch of white pepper. Serve hot and enjoy!
Expert Tips
- Use day-old rice or leftover fried rice to avoid a soggy texture.
- Jasmine rice or long-grain rice is are great option for stir frying due to their lower starch content.
- Prepping all ingredients first makes cooking fast and smooth, especially over medium-high heat.
- For extra crispiness, air fryer pork belly pieces before adding.
- Try Japanese-style seasoning or a dash of shaoxing wine for extra flavor depth.
Serving and Storing
This dish is best served fresh and hot, straight from the wok into your pineapple bowl. If making ahead, store the rice in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or wok for 3-4 minutes, adding a little water or an extra tablespoon of oil to revive the texture. You can also freeze leftovers for up to a month—just thaw in the fridge and reheat as needed.
What To Pair With It
This pork belly fried rice is filling on its own, but it pairs well with:
- A fresh cucumber salad or this cold soba noodle salad
- Steamed dumplings or potstickers
- Light cocktails like a pineapple mojito or a cold beer
- Top it off or garnish with homemade garlic chili oil too
It’s also a great way to use leftover ingredients and makes one of the most fun and flavorful rice dishes you’ll ever try. Whether you’re cooking for family or showing off at your next backyard BBQ with your outdoor griddles, this great recipe delivers bold, sweet, and savory pork belly flavor in every bite.
More Recipes To Try
Korean Marinated Eggs Recipe (Mayak Gyeran)
Pork Belly Fried Rice Recipe
Ingredients
- 1 lb Pork Belly
- 3 tbsp Vegetable Oil or other oil of choice
- 3 cups Jasmine Rice cooked
- 1 tsp Ginger minced
- 3 Garlic Cloves minced
- 1/2 Yellow Onion diced small
- 1 Red Bell Pepper diced small
- 1 large Carrot diced small
- 1 cup Green peas
- 4 Green Onions diced small
- 1 Pineapple
- 2 Eggs scrambled
Stir Fry Sauce
- 1/2 cup Soy Sauce
- 2 tbsp Fish Sauce
- 1 tbsp Hoisin Sauce
- 1 tbsp Rice Wine Vinegar
- 2 tsp Sesame Oil
- 1/4 cup Water
- 1 tbsp Brown Sugar or honey
- 2 Garlic Cloves minced
- 1/2 tsp Ginger minced
Instructions
Prepare the Pineapple Bowl:
- Slice the pineapple in half lengthwise, keeping the leaves intact for presentation.
- Use a paring knife to carefully cut around the edge, leaving a ½-inch border. Score the flesh in a grid pattern, then use a spoon to scoop out the chunks.
- Dice the pineapple flesh into small pieces and set aside for the stir fry. Pat the inside of the pineapple halves dry with paper towels and set aside for serving.
Cook the Pork Belly:
- Dice the pork belly into small, bite-sized cubes. Heat a large wok or skillet over medium-high heat and add 1 tablespoon of oil.
- Add the pork belly and cook, stirring occasionally, until browned and crispy, about 8–10 minutes. Remove the pork from the pan and set aside. Spoon off excess fat, leaving about 1 tablespoon in the wok.
Scramble the Eggs:
- In the same wok, add a small splash of oil if needed.
- Pour in the lightly beaten eggs and scramble until just set. Remove from the pan and set aside.
Sauté the Aromatics & Vegetables:
- Add another tablespoon of oil to the hot wok. Sauté the ginger, garlic, and diced onion for about 30 seconds, until fragrant.
- Stir in the diced red bell pepper and carrots. Cook for 2–3 minutes until slightly tender. Add the peas and continue to stir-fry for another minute.
Add the Rice & Pineapple:
- Increase the heat to high. Add the cooked jasmine rice to the wok, breaking up any clumps. Stir-fry for 2–3 minutes until heated through. Add the reserved diced pineapple and toss everything together.
Make the Stir Fry Sauce:
- In a small bowl, whisk together the soy sauce, fish sauce, hoisin sauce, rice wine vinegar, sesame oil, water, brown sugar (or honey), minced garlic, and ginger.
- Pour the sauce over the rice mixture and stir well to evenly coat.
- Combine Everything:
- Return the crispy pork belly and scrambled eggs to the wok. Stir in the green onions and toss everything together until well combined and heated through, about 1–2 minutes.
- Spoon the fried rice into each pineapple half for a fun and flavorful presentation. Garnish with extra green onions or sesame seeds if desired. Serve hot and enjoy!