Crispy BBQ Pork Belly & Egg Fried Rice
with Bacon Veggies & Spring Onion
- Gluten
- Molluscs
- Wheat
- Soy
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
Crispy pork belly is first roasted to perfection in the oven and then transferred to the grill to get that crackling nice and golden. Lay it all down on a bed of scrambled fried rice and you'll be at the bottom of the bowl in no time. Weāve replaced the broccoli & carrot mix in this recipe with Asian greens due to local ingredient availability. Itāll be just as delicious, just follow your recipe card!
Ingredients
1 packet
slow-cooked pork belly
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 tin
sweetcorn
1 packet
Asian greens
1 sprig
Spring Onion
1 clove
garlic
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 sachet
asian bbq seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
diced bacon
(May be present: Soy, Milk.)
Not included in your delivery
olive oil
1 sachet
egg
(Contains: Eggs;)
Utensils
Cooking Steps
ā¢ Boil the kettle. Preheat oven to 240ĀŗC/220ĀŗC fan-forced. ā¢ Place slow-cooked pork belly in a large bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel (this step helps the crackling get crispy!). ā¢ Using a sharp knife, score the skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. ā¢ Place pork pieces, skin-side down, on a lined oven tray. Roast until lightly browned, 15-20 minutes. ā¢ Heat grill to high. Flip pork skin-side up. Grill pork until skin is crackling (golden and crispy), 15-25 minutes.
TIP: Keep an eye on the pork when grilling, it can burn fast!
ā¢ Meanwhile, half-fill a medium saucepan with boiling water. ā¢ Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain. ā¢ While rice is cooking, drain sweetcorn. Thinly slice spring onion. Finely chop garlic cloves. ā¢ In a small bowl, combine oyster sauce, Asian BBQ seasoning, garlic and a splash of water.
ā¢ When pork belly has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. Cook diced bacon, broccoli & carrot mix and corn, breaking up bacon with a spoon, until golden, 6-7 minutes. Add a dash of water to speed up the veggie cooking process. ā¢ Reduce heat to medium and crack the egg into the pan. Scramble until cooked through, 1 minute.
ā¢ Add basmati rice and oyster sauce mixture, tossing, until well combined, 1-2 minutes. Season with pepper ā¢ Slice pork belly. ā¢ Divide veggie fried rice between bowls. ā¢ Top with pork belly and spring onion to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many loved the dish's rich flavours, though some found the Asian BBQ seasoning overpowering and suggested using less.
- Ease of prep:Ā While some found it quick, others noted the active cooking time was longer than expected but worth the effort.
- Suggestions:Ā Several recommend pre-cooking rice for better frying. Some suggest adding soy sauce to boost the rice's flavour.
- Portions:Ā A few felt there was too much rice compared to pork, with some wishing for more pork or veggies.
- Cooking tips:Ā For crispy crackling, pat pork dry thoroughly. Some had success cooking pork in an air fryer at 200Ā°C for 30 minutes.
