|500 g||pork belly|
|200 g||sticky rice|
|¼ tsp||Chinese 5 spice powder|
|20 g||fermented bean sauce|
|1 tbsp||fermented black soy beans|
|2 tbsp||cooking wine|
|4 tbsp||dark soy sauce|
|pepper to taste|
|cilantro for garnish|
Blend star anise, cinnamon, and rice in a food processor for approx. 5 min. or until combined and smooth.
In a frying pan set over medium-high heat, sauté the rice mixture until golden brown. Set aside. Then, thinly slice pork belly and finely chop scallions. Mince ginger and garlic. Marinate pork belly in a large bowl together with chinese 5 spice powder, fermented bean sauce, fermented black soy beans, cooking wine, dark soy sauce, garlic, ginger, scallions, and pepper.
Mix marinated pork with fried rice, add to a steam basket or heatproof bowl, and steam in a pot of simmering, not boiling, water for approx. 1.5 – 2 hrs. until the pork is tender and the rice is sticky and soft.