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Pork Belly Sticky Rice

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A delightful blend of tender pork belly, fluffy sticky rice, and aromatic seasonings, perfect for celebrating the Lunar New Year.

Ingredients

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  • 2 cups Sticky Rice (Soak overnight for optimal texture.)
  • 1 lb Thick Pork Belly (Use rindless for a better texture.)
  • 1 cup Chicken Broth (Substitute with vegetable broth for a lighter option.)
  • 1 piece Ginger (Thumb-sized, fresh preferred for authenticity.)
  • 3 cloves Garlic (Provides savory depth.)
  • 0.5 Tbsp Mirin (Adds a hint of sweetness.)
  • 0.5 Tbsp Granulated Sugar (Balances flavors.)
  • 2 Tbsp Brown Sugar (Essential for caramel notes.)
  • 0.25 cup Dark Soy Sauce (Contributes umami and color.)
  • 1 tsp Lemongrass Paste (Gives a fragrant touch; optional.)
  • 0.25 tsp Chinese Five Spice (Offers a complex flavor profile.)
  • 0.25 tsp Kosher Salt (Enhances seasoning.)
  • 1 dash White Pepper (Adds subtle heat.)
  • 2 Tbsp Soy Sauce (Improves overall seasoning.)
  • 1 Tbsp Shaoxing Wine (Adds depth; optional.)
  • 2 tsp Sesame Oil (Provides a nutty finish.)
  • 3.5 Tbsp Vegetable Oil (For sautéing.)
  • 3 stalks Green Onions (Separate white and green parts.)
  • 7 oz Fresh Shiitake Mushrooms (Adds umami.)
  • 3 links Chinese Sausage (Provides sweetness.)
  • 2 medium Bok Choy (Offers freshness.)
  • 0.5 cup Chicken Broth (Low-sodium versions are best!)

Instructions

  1. Soak the Sticky Rice: Rinse the sticky rice until the water runs clear, cover with water, and let it soak overnight.
  2. Prepare the Pork Belly: Cut into bite-sized pieces and sauté in 3.5 tablespoons vegetable oil until golden brown and crispy (5-7 minutes).
  3. Infuse the Aromatics: Add minced garlic and chopped ginger to the pan and cook until fragrant.
  4. Create the Flavor Base: Stir in shiitake mushrooms and Chinese sausage; cook for 5 minutes.
  5. Add the Flavoring Ingredients: Mix dark soy sauce, mirin, sugars, lemongrass, Chinese five spice, salt, pepper, and Shaoxing wine. Pour over the pork mixture with chicken broth and simmer for 10 minutes.
  6. Cook the Sticky Rice: Spread soaked and drained rice over the pork, pour in remaining broth, cover, and cook on low for 20-25 minutes.
  7. Stir and Incorporate: Fluff rice with a fork, mixing with pork and mushrooms.
  8. Sauté the Bok Choy: In a separate pan, sauté bok choy in sesame oil until just tender.
  9. Garnish and Serve: Sprinkle with chopped green onions and serve hot with sautéed bok choy.

Notes

Leftovers can be stored for up to three days. Reheat gently on the stovetop with a splash of water.

Nutrition

Find it online: https://www.lunarecipez.com/pork-belly-sticky-rice-lunar-new-year/

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