Pork Belly Fried Rice

• 2 packs Simply Better pork belly slices
• 350g cooked Simply Better Jasmine rice
• 2 tbsp Simply Better rapeseed oil
• 1 Simply Better Lamuyo pepper, diced
• 1 bunch of spring onions, chopped, green and white parts kept separate
• 3 cloves of garlic, crushed
• 1 Simply Better red chilli
• 2 Simply Better Corn Fed eggs, whisked
• 3 tbsp Simply Better Thai original wok sauce

Marinade for pork belly

• 2 tbsp Simply Better Maple syrup
• 1 tbsp Simply Better Hot Chilli Sauce
• 2 tbsp Simply Better soy and ginger sauce
• 2 heaped tsp Simply Better Chinese five spice

METHOD

1. First marinate the pork by mixing all the marinade ingredients together in a bowl and pouring over the pork belly slices. Allow them to marinate for at least 1 hour or overnight if time allows.
2. Cook in the air fryer at 200°C for 30–35 minutes, until caramelized and crispy, turning frequently.
3. Meanwhile, add your oil to a wok and heat over a high heat. Sauté the white of the spring onion together with the garlic, lamuyo pepper, and chilli over a high heat for 2 minutes.
4. Add the cooked rice and stir through until warm.
5. Push the rice to the side of the wok and add the beaten egg, stir with a spatula until scrambled, then fold through the rice with the wok sauce.
6. Dice the pork belly and add to the fried rice with any of the cooking juices. Season with salt and pepper, and finish with the remaining spring onion.