Hot pork belly with aromatic sticky rice and gingered veggies

Portions:

Serves 2

Ingredients:

For the rice:

  • 1 cup of glutinous rice washed and soaked in water for at least 4-5 hours

For the hot pork:

  • 300 to 350 grams of pork belly with rind, cut into large chunks; keep these chunks fairly large (I keep them strips of 1 inch X 5 inches each) while boiling and cut into smaller pieces as desired once boiled.
  • 2 cup of water
  • 1/4 tsp of salt
  • 1 tbsp of grated ginger
  • 1 tbsp of fish sauce as a part of the boiling liquid and about 1 tsp reserved for later
  • 1 tbsp of oil
  • 1 tbsp of GochujangHot pork belly with aromatic sticky rice and gingered veggies
  • 1 tbsp of tomato paste or dried tomatoes
  • 2 cloves of garlic
  • A pinch of chilli flakes or minced fresh chillies to taste
  • Finely chopped chives, about 1 tsp while cooking and 1 tsp for garnish

For the veggies:

  • 2 cups of bite sized pieces of a variety of vegetables you have on hand; brocolli, baby corn, mushrooms, zucchini, carrots, bamboo shoot, cauliflower, green beans, mung sprouts are all great choices
  • 2 tbsp of oil
  • 1 square inch of ginger, thin sliced.
  • Salt and pepper to taste

Instructions:

Instructions for the rice:

  • Wash the rice well and soak it in water in deep, microwavable bowl.
  • After about 5 hours of soaking, the rice will have absorbed a lot of the water and swollen up quite a bit.
  • Drain most of the water and add the pork stock (skim most of the oil from the top and filter once) ensuring there is just enough to cover the rice.
  • Place the bowl in a microwave, cover it loosely with a microwavable plate and cook it on high for 5 minutes.
  • Take the bowl out of the microwave very carefully (the bowl will be very hot) and fluff up the rice with a fork.
  • Put it back in the microwave for another 5 minutes with the lid on and you will perfectly cooked sticky rice.

For the hot pork:

  • Place a sauce pan on high heat, throw in the pork, water, ginger, 1 tbsp of fish sauce and salt,place the lid and bring it to a boil.
  • Once it starts boiling, reduce the temperature to medium and with the lid on, and simmer until the pork is cooked through and the rind is beautiful tender and gelatinous.
  • Turn off the heat and set aside.
  • Now fish out the pork and once cool enough to handle, cut into pieces as desired and pat dry.
  • Skim out the fat and reserve the liquid for later use; I have used some to cook the sticky rice here, also very delicious in noodle soups, stews etc
  • Place a wok on high heat and add a tbsp of oil.
  • Meanwhile, grind 2 gloves of garlic and the dry tomatoes; if using tomato paste, mix the ground garlic with Gochujang, tomato paste and fish sauce to make the hot paste
  • Add the paste in the wok and cook on medium until most of the liquid is evaporated and/or the oil starts to separate.
  • Add the pork and a tsp spoon of chive and stir well yet carefully to combine well.
  • Cook on medium for 8 to 10 minutes, stirring every two minutes.
  • Take off the heat, plate it up and sprinkle some chopped chive.

For the gingered veggies:

  • In the same wok, add 2 tbsp of oil on medium heat (watch the wok carefully, you don’t want the leftover juices from the hot pork to burn)
  • Once hot, add in the ginger and stir to combine well with the juices in the wok
  • After about 30 seconds, add the vegetables, the salt and  splash of water
  • Stir well and place the lid back on and cook stirring every couple of minutes until al-dente.
  • Serve and enjoy!

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