Ingredients
- *** RECIPE FOR 2 SERVES ***
- 300g Pork belly (sliced)
- 4 Shitake mushrooms, dry and rehydrated or fresh (sliced)
- 1 Lap cheong sausage, Chinese sausage (sliced)
- 1 cup or 250g of Jasmin rice (2 serves)
- 1Tbsp Soy Sauce (Lee Kum Kee)
- 1Tbsp Kecap Manis sauce (ABC)
- 1tsp Dark Soy sauce (Lee Kum Kee)
- 2tsp Five spice seasoning
- 1/4 cup Chinese shaoxing wine
- 1 Clove garlic (minced)
- 1tsp Ginger (minced)
- Spring onion (chopped)
- Steamed Baby Buk choy on side (optional)
Method
- To start, add 1/2cup or 125g of Jasmine rice into 2 clay pots (125g each). Pour 1 cup of tap water into each of the clay pots and let the rice soak for 20 - 30 minutes. In the mean time finish preparing the other element of the dish.
- Wash the pork belly well under running water and pat dry completely. Portion the pork belly into small 1cm thick slices and also get all the other ingredients ready.
- Heat up a non stick cooking pot or wok on medium high then add 1Tbsp of cooking oil. When the oil starts smoking lightly, gently add the pork belly slices and stir fry for about 2 minutes until slightly coloured.
- Turn the heat to medium low, then add the lap cheong, shitake mushroom, garlic mince and ginger mince into the pot. Season the mixture with 2tsp of five spice powder and mix well to combine. Cook for another 1 minute.
- Turn the heat to low, then add the Kecap Manis, Soy sauce and Dark soy sauce. Stir well and cook for 30 seconds. Finally, add the Chinese shaoxing wine and 1/4 cup of water, then bring to a simmer. Let it simmer for about 3 minutes until the sauce gets thicker and slightly sticky. Turn off the heat.
- To finish off the dish, drain most of the water we used to soak the rice earlier from the clay pots, then add 1/2cup of fresh water to the rice. Cover the clay pots and heat up on medium for 2 - 3 minutes until the water starts simmering. Then reduce the heat to the lowest setting and let the rice cook for 3 minutes (half cook). Finally, divide and transfer the pork belly equally onto the rice and pour the remaining of the sauce evenly. Sprinkle some chopped spring onions on top then cover and cook for 5 minutes until the rice is cooked through.
- Serve with a side of steamed Baby Buk choy and enjoy!
- *** If you don't have clay pots at home, you can combine the 2 serves together and repeat the same process in a rice cooker. ***
Product used in recipe
- ABC - Sweet Soy Sauce
- Lee Kum Kee - Premium Soy Sauce
- Lee Kum Kee - Premium Dark Soy Sauce
