Crispy Pork Belly on Fried Rice

5 from 8 votes
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Rest Time 2 hrs
Total Time 5 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 390 kcal


Spice mix:

  • 2 tbsp Rapeseed oil
  • Sea salt
  • 300 g Jasmine rice
  • 1 Pc. Onion
  • 3 Pc. Garlic cloves
  • 2 Pc. Paprika
  • 2 Pc. Carrots
  • 1 tsp Saffron
  • 1 Handful Snow peas
  • Salt pepper
  • 1 tbsp Brown sugar
  • 1 tbsp Paprika powder
  • 1 tbsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Turmeric powder
  • 0,5 tsp Cinnamon powder


  • Pierce the skin of the pork belly with a sharp knife. Score the meat side long, rub with oil and massage in thoroughly with the spice mixture.
  • Place the pork belly in a baking pan and sprinkle the skin with salt (so that the moisture is removed from the skin). Cover the meat and let it steep in the refrigerator for 2 hours (preferably overnight).
  • Then thoroughly remove the salt crust from the skin so that it does not become too salty. Cut the skin long ago and rub it lightly with oil.
  • The meat is then placed in the oven at 180 degrees for about 1 ½ hours and then on the grill function (250 degrees) for about 5-10 minutes until the skin is crispy.
  • Cook rice.
  • Let the saffron soak in 150 ml of warm water for about 5 minutes. Then add to the cooked rice and stir in thoroughly until all the rice grains are golden yellow.
  • Cut the garlic and onions into small cubes. Cut the peppers, carrots and snow peas into bite-sized pieces. Fry everything together in a pan and season with salt and pepper. Add the rice and fry for a few more minutes.
  • Then serve the fried rice with the pork belly (cut into bite-sized pieces).


Serving: 100gCalories: 390kcalCarbohydrates: 9.9gProtein: 12.7gFat: 33.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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