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BiGG Five Spice 300g pork belly
400g cooked rice (must be day old / pre-cooked and dried out in the fridge uncovered over night) 1/2 bunch Spring onion 2 garlic cloves minced 1 knob ginger minced 2 eggs sesame oil Maggi liquid Seasoning Hoisin Sauce
Whisk 2 eggs together with a splash of sesame oil and a few drops of Maggi seasoning.
Pour mixture from a jug into a hot nonstick pan and immediately pour the remaining egg mixture back into a jug (This ensures you have beautiful thin pancakes for heaps of ribbons ) Slice egg pancakes and set aside.
Heavily season pork skin then sear in a high heat pan with 2 tbsp of oil, once the pork belly enters the pan turn the heat down to medium.
Keep it weighed down for 10 minutes and inspect the cracking (if it is getting dark reduce the heat)
Then once you have crispy skin flip it over and cook it the rest of the way through (if your pork belly is thick then place it into the oven for 15 minutes)
Once it is cooked through slice and set aside (I recommend flipping it upside down to make it easier to cut the crackling)
For the Fried Rice: Fry off the whites of spring onions, garlic and ginger until fragrant (1 minute) Add in your pre-cooked rice, egg ribbons and a few splashes of Maggi seasoning and finish with the green tops of spring onions.
Grab a bowl and place the fried rice into the bottom of it, top with sliced pork belly, and a drizzle of Hoisin and a generous sprinkle of BiGG Five Spice Seasoning
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