Chinese Cured Pork Belly Rice
This hearty yet simple meal can be made in the rice cooker in just 20 minutes with minimal preparation! It's savory, satisfying, and it's the type of meal I go back to when I don't feel like cooking.
Ingredients
Cured meats:
- 3-4 oz Chinese cured pork belly (lap yuk)
- 1 Chinese sausage (lap cheong)
Rice:
- 1 1/2 cups jasmine rice
- 1 3/4 cups water
- 1 tsp chicken bouillon powder (optional)
Seasoning:
- 1/2 tbsp regular / light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- scallions
- egg yolk (optional)
Instructions
- Wash the jasmine rice 2-3 times or until the water runs mostly clear. Drain.1 1/2 cups jasmine rice
- Add the washed rice, water, and chicken bouillon (optional) to the rice cooker. Mix to dissolve the chicken powder.1 3/4 cups water, 1 tsp chicken bouillon powder
- Slice the Chinese cured pork belly in half so that it fits into the rice cooker. Add the pork belly and Chinese sausage on top of the rice. Cook the rice on the regular white rice setting.3-4 oz Chinese cured pork belly, 1 Chinese sausage
- Once the rice is done, carefully remove the cured meats from the rice. Usually after steaming in the rice, the pork belly’s skin has softened to a gelatinous texture, but if you don’t like it, you can remove it.
- Slice both meats thinly and on an angle. This will give it the best texture.
- Add the sliced meats back to the rice in the rice cooker, along with all the seasonings: regular soy sauce, dark soy sauce (for color), sesame oil, and chopped scallions. Mix well.1/2 tbsp regular / light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, scallions
- (Optional) Top your rice bowl with an egg yolk for a creamy rich texture that pairs well with the salty cured meats!egg yolk
Tried this recipe?Let us know how it was!