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 Gochujang
- 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 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!