Cured Pork Belly Rice
I think this (Cantonese?) dish is traditionally made in a clay pot, but this recipe makes it in a rice cooker which makes it much easier to make. It's super satisfying and savory without being too heavy, a perfect meal for those days that you just don't want to cook too much. Recipe taken from smelly lunchbox: https://smellylunchbox.com/chinese-cured-pork-belly-rice/
Active Time: 15 min
Total Time: 1 hr
Ingredients
> rice (1.5 cups, uncooked)
> water (1.75 cups)
> chicken bouillon (1 tsp)
> Chinese cured pork belly (~4 oz)
> Chinese sausage (1-2)
> soy sauce (1.5 tsp)
> dark soy sauce (1 tsp)
> sesame oil (1 tsp)
> scallions (thinly sliced)
> egg yolk (2)
Instructions
1. In a rice cooker, add rice, water, and chicken bouillon. Mix until dissolved (to the best of your ability). Add the Chinese sausage and cured pork belly on top; cut them in half if needed to fit in your rice cooker. Cook as usual.
2. Once complete, remove the pork belly and sausage from the rice cooker. Cut the sausage at an angle into thin slices. Cut the pork belly into thin slices. Reserve ~20 pork belly slices and a little bit of scallions for garnish.
3. Add the pork belly, sausage, soy sauce, dark soy sauce, sesame oil, and scallions back to the rice, and mix well.
4. Serve in a bowl, optionally top with the reserved pork belly slices, scallion, and egg yolk for a nice presentation! Serves 2.
Notes/Tips:
> 1.75 cups of water for 1.5 cups of rice might not seem like a lot. It's definitely less than how much water I'd use for cooking rice normally, but the pork belly and Chinese sausage will also release liquid, and you do generally want the rice to be a little bit on the drier side for this dish.
> In my experience, chicken bouillon doesn't mix super well in water, so you might not be able to mix it until fully dissolved, but it's ok if there are a few chunks here and there.
> Personally, I don't think the egg yolk is really necessary, but it makes for a cool presentation. I don't think it adds much to the dish.
> If you're making this for yourself, you could also consider reducing down the ingredient amounts by ~half and it should probably work just fine as well.