Truffle Pork belly Japanese fried rice

What you’ll need;

- 1kg pork belly diced into 1cm pieces

- Crushed garlic (I used a whole clove)

- 5 spring onions chopped 1cm pieces

- Knob of ginger grated

- 2 eggs scrambled

- Truffle - I used paste

- 4 cups of Cooked white rice and set aside to cool

- 80ml of soy sauce 

1. Cook your white rice- I used 2 cups of rice to 4 cups of chicken stock. Set aside in the fridge to cool. Whilst that’s cooling, cut up the pork into smaller pieces. This can be tough as the pork skin is thick, so you’ll need a sharp knife !

2. In a wok, add a decent amount of oil, fry up your garlic and set aside.

3. In the same wok, fry up the pork belly in batches and set aside in a straining bowl and let the pork fat drip off and save for later. 

4. Scramble your eggs, this is where I added the truffle paste, and set aside

5. In the same wok, add some pork fat, fry up the spring onions and add the grated ginger. Once that smells amazing, add in the chilled rice, add back in the eggs, garlic and pork and mix through. Season with salt and pepper, add a splash of soy sauce.