Polynesian Pork and Pineapple Fried Rice
Rated 5.0 stars by 1 users
Food:
Pork
Serves:
2 to 3 people
Prep Time:
10 min
Cook Time:
1 hour
You have to try this easy recipe for Polynesian-style pork belly pineapple fried rice. It only takes an hour in the smoker for the tastiest pork belly that goes on top of that sweet and spicy grilled pineapple fried rice. Then top it all off with a runny sunny side up egg, a squeeze of lime juice and green onions - serving it in half a pineapple is optional, but so fun, so why not?!
By:Chef Matt Basile
Ingredients
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1 lb pork belly
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¼ cup soy sauce
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3 tbsp chili crisp
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1 tbsp garlic powder
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1 tbsp Joy spice or msg
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1 tsp nutmeg
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1 tsp corn starch
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2 cups cooked, day old rice
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½ pineapple
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¼ cup carrot, diced
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1 tbsp ginger, freshly grated
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1 tbsp garlic, freshly grated
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3-4 tbsp hoisin
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3-4 tbsp plum sauce
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3 green onions
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1-2 bird’s eye chilis
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170g snow peas
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1 lime
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2 tbsp sesame seeds
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1 egg
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Canola oil
Instructions
Set smoker to 300F.
Cut the pork belly into 1-inch-thick pieces and place in a bowl, add the soy sauce and toss to coat. Season with the chili crisp, Joy Spice (msg), garlic powder, corn starch and nutmeg. Toss to coat and place in the smoker for 1 hour.
Cut the pineapple in half length-wise, keeping the crown (leaves) of the pineapple intact. Cut out the flesh of the pineapple from half, trying to keep it in one or two large pieces, and reserving the outside of the pineapple for plating. Place the pineapple flesh on the elevated grill. Let the pineapple get some nice char marks and flip midway. Remove from the grill and set aside.
Remove the pork belly from the smoker and set aside.
Peel and finely chop the fresh ginger. Peel and thinly slice the garlic. Peel and finely dice the carrot. Finely chop the bird’s eye chilies, use one or two for a bit of spice, if you really like heat, you can use more than two, it depends on your spice tolerance.
Cut the green part of the green onions off and finely chop and set aside for garnish. Finely chop the white part. Roughly dice the grilled pineapple.
Place your wok in the centre of the elevated grill rack, add about 1-2 tablespoons of canola oil. Once hot, add in the ginger, garlic, green onion (white parts only), carrots and chilis. Cook one to two minutes until softened. Add the snow peas and mix. Season with a sprinkle of Joy Spice (msg) and mix. Add in the grilled pineapple and mix and then add in the day old rice. Mix.
Crack an egg on the flattop and cook it sunny side up.
Season the rice with the hoisin and plum sauce and mix. Cook until rice is heated through and sauce has lightly caramelized, about 2-3 minutes.
Place the smoked pork belly on the flattop and sear on both sides, about a minute each.
Take the hollowed out half pineapple and fill it with the grilled pineapple fried rice. Top it with four pieces of smoked pork belly, fanned out on one side. Add the fried egg next to the pork belly over the rice, and garnish with sesame seeds, chopped green onions, a squeeze of lime juice and a couple of lime wedges on the side.