Pork Belly Fried Rice Chicharron Recipe | Yummly
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Pork Belly Fried Rice Chicharron

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Pork Belly Fried Rice Chicharron

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  • 8 fried eggs
  • As needed sriracha mayonnaise (As needed)
  • 1/2 cup red onion (pickled)
  • 12 qt. water (cool)
  • 300 grams salt
  • 272 grams sugar
  • 18 grams pink salt (#1 cure)
  • 1 pork belly
  • 1 piece ginger
  • 2 yellow onion
  • 3 pods star anise
  • 1 cinnamon sticks
  • 2 qt. chicken stock
  • 2 qt. water
  • 1 brined pork belly (cut into lardons)
  • frying oil (As needed)
  • 1 cup onions (finely diced)
  • 1 1/2 cups carrots (small dice)
  • 3 Tbsp. ginger (finely julienned)
  • 2 cloves garlic (minced)
  • 8 cups cooked white rice (dried for 2 days)
  • 1/4 cup oyster sauce
  • fish sauce (A splash)
  • soy sauce (A splash)
  • 1 cup mung bean sprouts
  • 1/2 bunch green onions (sliced thinly)
  • 1/2 bunch cilantro (chiffonade)
  • 1/4 red onion (shaved)
  • 1 Tbsp. olive oil
  • salt (As needed)
  • black pepper (As needed)
  • 3/4 cup red wine vinegar
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    1. 1. Heat 3 quarts of water in a saucepan and add the salt, sugar and pink salt. Stir to combine and continue heating until everything is melted. Remove from the heat and add back the remaining 9 quarts of cool water. Once the brine is fully cooled, pour over the pork belly to fully submerge. Brine overnight, but for no more than 24 hours.
    2. 2. Preheat an oven to 275°F. Set the onions and ginger over a low flame and char until the skins are completely blackened. Remove from the heat and when cool enough handle, slice the onion into rough chunks. Split the ginger lengthwise to expose the inner flesh and slice into 1-inch pieces.
    3. 3. Toast the star anise and cinnamon sticks in a dry pan over low heat until fragrant.
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