Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice

Name: Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice
Cook time: 180 min
Ingredients: 4 cups water (divided); 1/3 cup honey (for pork belly brine, plus 1 tablespoon for cooking sauce); 1/4 cup kosher or coarse sea salt (plus more for seasoning); 1 pound pork belly; 1 pound skirt steak (diced into bite-sized pieces); Freshly ground black pepper (to taste); 1 pound medium-sized shrimp (peeled and patted dry); ¼ cup soy sauce; 2 tablespoons unseasoned rice vinegar; 3 tablespoons sauce from chipotles in adobo sauce; Zest of an orange; ¼ cup fresh squeezed orange juice; 3 garlic cloves (pressed or minced); 1 tablespoon grated fresh ginger; 1 to 2 serrano or jalapeño chiles (stemmed, finely chopped (seeds on optional)); 1 teaspoon dried piquín chiles (chopped or crushed (seeds on optional)); 3 eggs (lightly beaten); 1 cup diced carrots (from about 2 medium peeled carrots); 2 cups fresh asparagus (dry bottoms removed, stalks peeled below the tops, and cut into 1-inch pieces); 1 cup shelled peas; 8 scallions (root ends removed, thinly sliced, reserve a tablespoon for garnish); 4½ cups cooked white rice (cooked from 1½ cup uncooked rice)

Arroz Frito con Pork Belly con Miel, Arrachera y Camarones

Recipe Yield

6 to 8 servings

Cooking time

3 hours

Rate this recipe

4.67 from 6 votes

Ingredients

4 cups water divided
1/3 cup honey for pork belly brine, plus 1 tablespoon for cooking sauce
1/4 cup kosher or coarse sea salt plus more for seasoning
1 pound pork belly
1 pound skirt steak diced into bite-sized pieces
Freshly ground black pepper to taste
1 pound medium-sized shrimp peeled and patted dry
¼ cup soy sauce
2 tablespoons unseasoned rice vinegar
3 tablespoons sauce from chipotles in adobo sauce
Zest of an orange
¼ cup fresh squeezed orange juice
3 garlic cloves pressed or minced
1 tablespoon grated fresh ginger
1 to 2 serrano or jalapeño chiles stemmed, finely chopped (seeds on optional)
1 teaspoon dried piquín chiles chopped or crushed (seeds on optional)
3 eggs lightly beaten
1 cup diced carrots from about 2 medium peeled carrots
2 cups fresh asparagus dry bottoms removed, stalks peeled below the tops, and cut into 1-inch pieces
1 cup shelled peas
8 scallions root ends removed, thinly sliced, reserve a tablespoon for garnish
4½ cups cooked white rice cooked from 1½ cup uncooked rice

To Prepare

Mix 3 cups water with the honey and ¼ cup salt in a saucepan. Bring to a simmer over medium-high heat and stir until the honey dilutes and the salt dissolves, just a minute. Remove from heat and set aside until it cools.
Place the pork belly in a container that fits it. Pour cooled honey brine over pork belly, cover, and marinate for 12 to 24 hours in the refrigerator.
When ready to cook the pork belly, remove it from the refrigerator. Preheat the oven to 300℉ with the rack in the middle position.
Uncover the container that has the pork belly in the brine and pour the remaining cup of water onto the bottom of the dish. Cover tightly with aluminum foil and roast for 2 hours and 30 minutes, or until pork belly is fork tender.
Remove the aluminum foil, increase heat to 400℉ and roast for about 20 minutes until the top has crisped and browned and the inner fat has melted considerably. Remove from the oven and let cool.
Once cool enough to handle, remove the pork belly from the baking dish and cut into 1-inch pieces. Pour all the pork belly fat from the baking dish into a bowl. Set aside both the pork belly and its fat.
Place the diced skirt steak in a bowl and season with salt and pepper to taste. Place cleaned shrimp in another bowl and season with salt and pepper to taste.
In a small bowl combine the soy sauce, remaining tablespoon of honey, rice vinegar, sauce from chipotles in adobo, orange zest and juice, garlic, ginger, serrano chile, and dried piquín chile and mix well to combine. Set aside.
In a small nonstick skillet set over medium heat, add a tablespoon of the rendered pork belly fat. Once hot, add the beaten eggs and sprinkle with salt and pepper to taste. Cook, moving the edges towards the center as it cooks, to create a flat omelet. Once set and cooked on the bottom, flip so it cooks on the other side. Transfer to a chopping board and cut into bite sized pieces. Set aside.
In an extended wok or large saute pan over high heat, heat 2 tablespoons of the rendered pork belly fat (or vegetable oil). Once very hot but not smoking, add the skirt steak and cook for about 2 minutes per side, it should brown all over, but you don't want to overcook it. Scrape onto a bowl.
Add 2 more tablespoons of the rendered pork belly fat (or vegetable oil). Add the shrimp and cook for about 1 minute per side, just like the steak, it should brown a bit all over, but you don't want to overcook them. Scrape into the same bowl as the steak.
Reduce heat to medium high. Add 2 more tablespoons of the rendered pork belly fat (or vegetable oil), add the asparagus and carrots, sprinkle with a bit of salt and pepper, and cook for 3 to 4 minutes, until softened but still with a firm bite. Incorporate the peas and scallions and cook for a couple minutes.
Raise heat to high, add the rice and stir. Pour in the soy sauce mixture, add the steak, shrimp, reserved pork belly, and omelet, and toss well to combine. Let it cook for another couple of minutes.
Garnish with the reserved scallions and serve. This dish makes amazing leftovers!

Comments

33comments inHoney Glazed Pork Belly, Arrachera and Shrimp Fried Rice

W. Long

Apr 15

Pati
Thanks for this wonderful recipe and for continuing to show us the many, many good and beautiful people that are our neighbors to the south.

1. Pati Jinich
  
  Apr 15
  
  Thanks to you for following W, un abrazo!
  
Marimar S

Oct 23

Hi Pati,
I cook this rice was delicious .I have a question in the recipe you said ,remove the pork belly from the brine and place in a small baking dish add the remaining cup of water onto the bottom of the dish. But in the video you have in youtube and facebook you add one more cup the water to the brine that you take out the of the refrigerator. If you put the pork belly only with a cup the water when you take off the aluminium and increase the heat to 400 F for 20 minutes it burns. Another person says it in a comment she thinks was overcook . I think the video is the correct way to cook ,it not as it written in the recipe. I hope you answer me .

1. Pati Jinich
  
  Nov 02
  
  You are absolutely right Marimar, the video has it right, you add one more cup of water to the pork belly that is already in the brine. We will go ahead and fix the recipe, thanks for catching that!
  
Marimar

Oct 17

Hi Pati, how to stemmed the chiles, going to make this dish this weekend . Thank you for the amazing recipes

1. Pati Jinich
  
  Nov 03
  
  Just pull it out with your fingers 🙂
  
Rosie

Jun 01

In the fried rice episode, can I ask what brand did you use for the Wok Pan?

Thanks

1. Pati Jinich
  
  Nov 25
  
  Of course Rosie, it is my Anolon Accolade Wok, you can find it here
  
janice orr,

Apr 03

do you have this receipe in a cookbook.i don,t see it in the ones i have. i use your books all the time and watch your tv show.

1. Pati Jinich
  
  Jun 15
  
  Hi Janice, this recipe is pretty new, from my last season of Pati’s Mexican Table from Nuevo Leon, so it has not make it yet to a cookbook 🙂
  
Katie Comer

Feb 11

Pati, I just watched you make this & my mouth is drooling! I have to try & make this. We just love your passion for food & cooking. Thank you dear! Katie Comer

1. Pati Jinich
  
  Mar 08
  
  Thanks to you for being so sweet Katie 😉
  
B. Murray

Feb 11

Can we buy the Glory candies from somewhere?

1. Pati Jinich
  
  Mar 08
  
  They actually have them online, look up Glorias from Monterrey 🙂
  
MaryAnn Gillis

Jan 13

Going to Vegas to spend a few days with family and we are going to make this dish ,, will let you know how it turned out .thanks for the recipe

1. Pati Jinich
  
  Jan 29
  
  Hope you all guys enjoyed it!
  
Jeanne Escobar

Dec 10

Saw you make this on TV and had to try it. Cut the recipe in half (except for shrimp) and still had plenty for dinner and leftovers. The flavors are wonderful and easy to adjust for amount of heat desired. I will say it is very labor intensive- lots of chopping and prepping but it came together in 20 minutes once all ingredients were ready to blend. Will make this again for my adult sons over the holidays- it is a special dish. I feel I over cooked the pork belly-it could have been moister- a learning process on a dish well worth cooking again! Thank you!

1. Pati Jinich
  
  Jan 02
  
  Awesome Jeanne, so glad you like this rice, it has become one of my favorites!
  
Maria R.

Nov 07

I saw you prepare this dish and I can’t wait to make it! Wish me luck!

1. Pati Jinich
  
  Nov 09
  
  Good luck Maria, you are going to love it!
  
Ashleigh

Nov 05

Husband and I drooled watching you cook this so we have to give it a try. Will update!

1. Pati Jinich
  
  Nov 09
  
  Hope you like it and let me know!
  
Paul

Oct 12

Excellent, thanks!

1. Pati Jinich
  
  Oct 24
  
  🙂
  
Maria

Oct 12

Gracias Pati! For all your delicious recipes can I wait to make this one sounds so delicious just like you all your recipes thank you so much🙏🥰

1. Pati Jinich
  
  Oct 24
  
  Thanks to you Maria, un abrazo!
  
dennis gray

Oct 11

Love your PBS series. Your recipes are outstanding. Question is it possible to occasionally post a recipe for two? My wife and I often find ourselves with too much food left over.

1. Pati Jinich
  
  Oct 24
  
  Great suggestion Dennis, I will try 🙂
  
2. D
  
  Oct 27
  
  Dennis invite me over lol
  
Leticia Duran

Oct 11

I’ll try it it sounds delicious!!

1. Pati Jinich
  
  Oct 24
  
  Hope you’ll love it!
  
  1. Vchips
    
    Dec 06
    
    What was the Gloria treat on this show, I’d really liked to find if I can order some online!
    
    1. Pati Jinich
      
      Jan 02
      
      It is a very traditional milk sweet from Monterrey, you can look it up online here: https://www.amazon.com/s?k=glorias+mexican+candy&crid=JT7Z2HRWN9UC&sprefix=glorias%2Caps%2C105&ref=nb_sb_ss_ts-doa-p_1_7

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