http://www.germanpool.com/eng/cooking/recipe_page.php?id=934

Pork Belly with Preserved Vegetables Claypot Rice

Approx. 30 min
Related Products:
Induction Cooker / Ceramic cooker, Ceramic Pot
Ingredients:
Preserved vegetables
50 g
Pork belly
200 g
Rice
3 cups
Water
1.5 cups
Ginger
2 slices
Star anise
1 pc
Red chili
2 pcs
Seasonings:
Oyster sauce
2 Tbsp
Rock sugar (crushed)
2 Tbsp
Fermented bean curd
1 pc
Shaoxing wine
4 Tbsp
Steps:
1.
Soak rice in water for 1 hour. Strain and set aside. Rinse preserved vegetables in water for 10 minutes. Strain and set aside. Wash pork belly, blanch in water for 2 minutes. Strain and set aside. Steam pork belly in steamer for 20 minutes, slice and set aside
2.
Stir fry preserved vegetables in oil and Shaoxing wine.
3.
Add in oyster sauce, rock sugar and fermented bean curd. Stir fry for 5 minutes.
4.
Place preserved vegetables on top of pork belly slices, add in ginger, star anise and chili, steam in steamer for 30 minutes.
5.
Brush claypot with oil.
6.
Preheat claypot on ceramic cooker at 1600W. Add 3 cups rice + 1.5 cups water, cook for 8 minutes.
7.
When rice is done, place in preserved vegetables and pork belly, lower ceramic cooker heat to 300W and cook for 8 more minutes. Remove from heat, cover with lid and let sit for 3 minutes.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference