Pork Belly Fried Rice

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Jane

subheading: UNITS USM:

subheading: SCALE:

1 tbsp cooking oil (see note 1)

400 g pork belly rashers, skin cut off, cut into small pieces (approximately 2 cm or ¾”)

1 tsp salt, plus extra to taste

1 tbsp garlic, freshly minced

1 tsp ginger, freshly minced

1 bunch bok choy/pak choy, thickly sliced

4 eggs, whisked

3 cups cooked, cold jasmine rice, or any rice of choice (see note 2 for freshly cooked rice)

2 spring onions/scallions, finely sliced, plus extra to garnish

1 tbsp Shaoxing wine or mirin (optional)

1 tsp dark soy sauce

2 tbsp tamari or soy sauce

1 tbsp sesame oil

Pepper, to taste

1 tsp toasted sesame seeds

2 tbsp kimchi (optional)

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