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Spicy steamed pork and sticky rice
Ingredients
Utensils
food processor, frying pan, large bowl, cooking spoon, cutting board, knife, steam basket or heatproof bowl, medium pot
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How-To Videos
How to reach the perfect temperature for frying
How to thinly slice meat
Nutrition per serving
Step 1/ 4
- 100 g sticky rice
- ½ star anise
- ½ stick cinnamon
- food processor
Blend star anise, cinnamon, and rice in a food processor for approx. 5 min. or until combined and smooth.
Step 2/ 4
- 250 g pork belly
- 10 g scallions
- ½ clove garlic
- 5 g ginger
- ⅛ tsp Chinese 5 spice powder
- 10 g fermented bean sauce
- ½ tbsp fermented black soy beans
- 1 tbsp cooking wine
- 2 tbsp dark soy sauce
- pepper to taste
- frying pan
- large bowl
- cooking spoon
- cutting board
- knife
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.
Step 3/ 4
- steam basket or heatproof bowl
- medium pot
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.
Step 4/ 4
- cilantro for garnish
Enjoy with cilantro on top, if desired!
Enjoy your meal!
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