Pork Belly, Mushroom and Crispy Basil Fried Rice
Pork Belly, Mushroom and Crispy Basil Fried Rice
Ingredients:
1 1/2 lb pork belly
10 oz mushrooms ( you can use more or less) I used shiitake
1 whole head of garlic, cloves removed
3-4 cups day old rice
4 eggs, beaten
3 tsp red pepper flakes or 1-2 red chillis, sliced
a handful of basil
6- 7 green onions
S+P
1/4 cup + 2 tbsp soy sauce
Instructions:
Slice your pork belly into small pieces. Add the pork belly into a bowl with 1 tbsp of your soy sauce, salt and pepper, then give it a mix and set aside briefly.
Finely slice your red chillies (if using) and green onions, separating the whites from the greens. Finely chop your garlic.
Heat a LARGE skillet or wok over a medium heat. drizzle in a little bit of olive oil ( about 1 tbsp) then add the pork belly strips in batches and fry until super crispy and golden. Remove with a slotted spoon to a plate before repeating with your remaining pork belly.
Add your chillies or pepper flakes, the green onion whites and garlic to the skillet or wok and fry for 2 mins or until fragrant. Return the skillet to medium-high heat. Add 2 tablespoons oil (if needed) then add the mushrooms and cook, stirring occasionally, until the mushrooms are crisping on the edges, about 5 minutes. Season with salt and large pinch of pepper. Cook another 2-3 minutes, until the mushrooms are caramelized. Move to the side of the skillet
Tip your cooked rice into the pan along with your crispy pork belly and stir fry everything for about 2-3 minutes until well combined.
Turn the the heat down to medium-low and make a well in the middle of your wok. Crack your eggs into the center and mix until the yolks and whites are combined. Allow their texture to firm up, stirring to break up the eggs. Mix them into the rest of the rice once they are totally set. Add in the soy sauce and mix until well combined. Now, if you want to make crispy basil, follow the next step. if you prefer to not flash fry the basil, add it to the rice along with the green part of the onions ( leave a handful of the green onions for serving) and skip to step 9.
To flash fry the basil, Place a seperate the skillet over medium heat and pour just enough oil in it to coat the bottom. Set a paper-towel-lined plate close to the skillet to hold the fried basil as they drain and dry.
Once the oil is hot, use the tongs to carefully lower the basil into the skillet. Allow them to fry for 10–15 seconds. Flip them with the tongs and repeat for another 10–15 seconds. Remove.
Divide the rice among bowls and top with additional green onions. Enjoy!
