- 480g (2 cups) long grain rice, washed and pre-soaked for 30 mins
- abt 300g kai choy (mustard cabbage), washed and cut into 2.5-3 cm pieces (or abt 200-250 g long beans, washed and cut in 5cm pieces)
- 400g pork belly, no skin (I used pork shoulder fillet)
- 5-8 dried chinese mushrooms, rehydrated in hot water for abt 20 mins, remove stalk, cut into thin slivers, water reserved for later use
- 30g dried shrimps, pre-soaked in cool water for 5 mins, water reserved for later use
- 5 shallots, sliced thinly
- 2 tbsp cooking oil
- 1 tsp salt
- 1/2 tsp pepper
- 4 tbsp light soya sauce
- 1 tbsp dark sweet soya sauce
- Bring water to boil. Add pork belly and let it boil till cooked. Remove and cut into small pieces or cubed. (If using pork shoulder, then there’s no need to par-boil it. Just slice or dice meat.)
- Heat oil in a wok and fry shallots till golden brown. Remove fried shallots and put aside.
- With remaining oil in wok, fry cooked pork belly till almost brown. Remove and put aside.
- With remaining oil in wok, fry dried prawns and mushrooms for 1 min till fragrant.
- Add rice and stir well for 1 min.
- Add pork and kai choy (or long beans) and continue to stirfry for 1 more min.
- Add seasoning and a little bit of water (reserved from soaking mushrooms and dried shrimps).
- Transfer all ingredients into rice cooker and add water (reserved from soaking mushrooms and dried shrimps and extra water) till it’s halfway covering mixture in rice cooker. Switch on rice cooker. Once rice’s cooked, let it stand for a min and quickly mix rice mixture. Cover and let it cook again. Let rice stand for 10-15 mins on warm without opening cover.
- Thereafter, serve immediately with fried shallots and chilli garlic sauce.
I missed my mum’s Long Bean Rice with Pork Belly.. I didn’t have any long beans but Dunster bought me some Kai Choy from the Chinese Supermarket recently, so this is adapted from it.. A rice cooker’s a very useful kitchen aid, as you might’ve noticed.. 🙂
I’ve got runner beans growing in my vegetable patch. I’m going to try with runner beans next time to see if it’ll be a good replacement for long beans.. 🙂
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