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Pork Belly Fried Rice Recipe
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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.
Course Main Course
Cuisine American, Chinese
Keyword Pork Belly Fried Rice People
Prep Time 20 minutes
Cook Time 25 minutes
Servings 6 Servings
Author Bon Appeteach

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!

Nutrition

Serving: 4servings