How to Make Scallion Braised Pork Belly Over Rice: A Step-by-Step Guide

Q: Do I need to add oil when frying the pork belly?
A: No, you start by frying the pork belly slices in a dry pan until slightly crisped, which releases their own fat.

Q: Can I adjust the seasoning to my taste?
A: Yes, you can adjust the amount of black pepper and salt to suit your taste.

Scallion Braised Pork Belly Over Rice


  • Pork belly: 100g
  • Minced garlic: 1 teaspoon
  • Scallions (green onions), half a stalk
  • Egg: 1
  • Pixian bean paste: 1 tablespoon
  • Cooking wine: 1 tablespoon
  • Honey: 1 tablespoon
  • Light soy sauce: 1 tablespoon
  • Crushed black pepper: to taste
  • Salt: to taste
  1. Heat a pan without oil and fry the pork belly slices until slightly crisped. Drain the excess fat.
  2. Add a spoonful of minced garlic and sauté until fragrant.
  3. Add the scallions and a spoonful of Pixian bean paste, stir-fry until the oil turns red.
  4. Mix in a spoonful each of cooking wine, honey, and light soy sauce, add crushed black pepper and salt to taste. Stir-fry until everything is well combined.
  5. Prepare the dish to be served with rice.
  • This dish is high in protein and fat, particularly from the pork belly.
  • Contains flavorsome ingredients like garlic and bean paste which offer antioxidants and other beneficial compounds.
  • Adjusting the amount of salt and soy sauce can help control the sodium content for those watching their salt intake.
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