Cơm Chiên Trứng Muối with Crispy Pork Belly
85% chuẩn vị · Vietnamese
An elevated version of salted egg fried rice, incorporating the rich, crispy texture of Chinese-style crispy pork belly. This adds a decadent layer of flavor and a satisfying crunch to the classic dish.
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Nguyên liệu
- Jasmine rice, cooked and chilled4 cups
- Salted duck egg yolks4
- Pork belly, skin on1 lb
- Garlic, minced2 cloves
- Peas, fresh or frozen1/2 cup
- Red bell pepper, finely diced1/2 cup
- Scallions, chopped1/4 cup
- Vegetable oil4 tbsp
- Soy sauce1 tbsp
- Saltto taste
- Black pepperto taste
Các bước
- 1
Prepare the crispy pork belly: Score the skin, rub with salt, and roast at 400°F (200°C) until the skin is puffed and crispy, then cut into bite-sized pieces.
- 2
Mash the salted duck egg yolks into a paste.
- 3
Heat 2 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sauté until fragrant.
- 4
Add the diced red bell pepper and peas. Stir-fry for 2-3 minutes until tender-crisp.
- 5
Add the remaining 2 tbsp of vegetable oil. Add the mashed salted egg yolks and stir-fry for about 1-2 minutes until fragrant.
- 6
Add the chilled jasmine rice. Break up any clumps and stir-fry until heated through and coated with the egg yolk mixture.
- 7
Add the crispy pork belly pieces and soy sauce. Stir well to combine.
- 8
Stir in the chopped scallions. Season with salt and black pepper to taste.
- 9
Serve hot.
