Photo: Pille R. Priske
Roast crispy pork belly with egg fried rice
13 ingredients
Serves 4-6
openrecipes
Ken Hom’s classic crispy pork takes time to prepare but demands no great skill. Egg fried rice is a great way to use up leftover rice.
Estimated Nutrition (whole recipe, rough)
870
Calories
39g
Protein
47g
Fat
71g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.5 kg/3lb 5oz boneless pork belly
- 4 tbsp coarse sea salt
- 2 tbsp ground roasted Sichuan pepper
- 2 tsp freshly ground white pepper
- 2 tbsp five-spice powder
- 1 tbsp caster sugar
- 400g/14oz long-grain rice
- 2 free-range eggs
- 2 tsp sesame oil
- 1 tsp salt
- 2 tbsp groundnut or vegetable oil
- ½ tsp freshly ground black pepper
- 2 tbsp spring onions
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes