Sticky, saucy, juicy little pork belly bites... need I say more? These pork bites are coated in a sweet and savoury soy glaze, air-fried until caramelised and crispy around the edges, then paired with a fragrant garlic fried rice that's loaded with crispy garlic. And when I say we're using garlic, I mean enough garlic until your ancestors say stop. I used a whole head, hehe. Honestly, don't be surprised if this has you going back for an extra bowl of rice.
2 servings
Some secret knowledge
Store the pork and fried rice separately in airtight containers in the fridge for up to 3 days.
Reheat the pork in the air fryer at 180°C for 5–8 minutes until hot and crispy.
Reheat the fried rice in a hot pan or microwave until piping hot, adding a tiny splash of water if needed.
Store the pork and fried rice separately in airtight containers in the fridge for up to 3 days.
Reheat the pork in the air fryer at 180°C for 5–8 minutes until hot and crispy.
Reheat the fried rice in a hot pan or microwave until piping hot, adding a tiny splash of water if needed.
Add the pork belly to a bowl along with the honey, brown sugar, oyster sauce, light soy sauce, Chinese five spice, dark soy sauce, black pepper, garlic paste, salt and Shaoxing wine.
Mix well until every piece is coated, then leave to marinate for at least 30 minutes.
If you're making fresh rice, cook it while the pork marinates.
For the best fried rice texture, use day-old rice that's been chilled in the fridge. This helps prevent the rice from becoming mushy when you fry it.
Add the neutral oil and minced garlic to a large pan while the pan is still cold.
Turn the heat to medium-low and gently fry the garlic, stirring frequently, until it turns lightly golden.
As soon as it starts to turn golden, strain the oil into a bowl and reserve it for the fried rice.
Transfer the crispy garlic to a plate lined with kitchen paper.
Don't let the garlic get too dark in the pan! It'll continue cooking and browning from the residual heat once you strain it.
Preheat your air fryer if required.
Remove the pork belly from the marinade and arrange the pieces in the air fryer basket in a single layer. Keep the leftover marinade separate.
Air fry at 180°C for around 20 minutes, turning the pork every 5 minutes.
For the basting glaze, mix 1 tbsp honey with some of the reserved marinade in a small saucepan and bring it to a boil. Simmer for a couple of minutes to cook the marinade through, then use this cooked glaze to baste the pork every 5 minutes.
Continue cooking until the pork is cooked through, deeply caramelised and crispy around the edges.
Using the same pan you fried the garlic in, heat the reserved garlic oil over high heat.
Add the spring onion whites and stir-fry for a few seconds until fragrant and slightly softened.
Add the cooked rice and toss everything together over high heat.
Add the MSG, sugar, white pepper and light soy sauce, then stir-fry until the rice is hot and evenly seasoned.
Taste and adjust the seasoning to your liking.
Add a little over half of the crispy garlic to the fried rice and toss everything together.
Save the rest for topping — because more crispy garlic is always the answer. 🤌🏽
Spoon the garlic fried rice into a bowl or plate and top with the sticky pork belly bites.
Finish with the remaining crispy garlic, spring onion greens and chopped chives.
If you're feeling extra, add an egg yolk on top and break it over the hot rice before mixing everything together.
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