Pork Belly Fried Rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Small dice the pineapple. Quarter the lime. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces. In a separate bowl, combine the soy glaze and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the diced pineapple; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the spinach. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Using a spoon, move the pineapple and spinach to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the pineapple, spinach, and eggs to thoroughly combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

In the same pan, heat the sesame oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat and carefully stir in the soy sauce, cashews, and vinegar. Transfer to the bowl of cooked pineapple, spinach, and eggs; stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Heat the same pan on medium-high until hot. Add the pork belly pieces in an even layer. Cook 4 to 6 minutes, or until browned. Flip and cook 3 to 5 minutes, or until browned and heated through.* Transfer to a paper towel-lined plate. Carefully drain off and discard any excess fat. 

*The USDA recommends reheating cooked pork to 140°F.

Heat the same pan on medium-high until hot. Add the browned pork belly and glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until thickened and the pork is coated. Turn off the heat. Evenly top with the juice of 2 lime wedges. Serve the glazed pork belly over the fried rice. Garnish with the sesame seeds. Serve the remaining lime wedges on the side. Enjoy!