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Pork Belly Sticky Rice

Pork Belly Sticky Rice: A Festive Flavor for Lunar New Year

Pork Belly Sticky Rice is a comforting fusion of savory pork and sticky rice, perfect for celebrating Lunar New Year.
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Prep Time 8 hours
Cook Time 3 hours
Searing Time 10 minutes
Total Time 11 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sticky Rice
  • 2 cups Sweet Rice (Glutinous Rice) Soak overnight.
For the Pork
  • 1 lb Pork Belly Choose thick slices, rindless.
  • 2 cups Chicken Broth Use vegetable broth for a vegetarian option.
For the Aromatics
  • 1 tbsp Ginger Fresh preferred.
  • 4 cloves Garlic Fresh cloves are best.
For the Flavor Boosters
  • 1 tbsp Mirin Can substitute with sherry.
  • 1 tbsp Brown Sugar Coconut sugar can work as an alternative.
  • 2 tbsp Dark Soy Sauce Regular soy sauce is a lighter alternative.
  • 1 tbsp Lemongrass Paste Use fresh lemongrass or omit.
  • 1 tsp Chinese Five Spice Adjust based on preference.
For the Mix-ins
  • 2 tbsp Vegetable Oil Can be substituted with any neutral oil.
  • 8 oz Fresh Shiitake Mushrooms Any preferred mushroom can be substituted.
  • 2 links Chinese Sausage Replace with any cooked sausage or omit.
  • 2 cups Bok Choy Use Napa cabbage or spinach as alternatives.

Equipment

  • Slow Cooker
  • Pot
  • Hot Pan
  • mixing bowl
  • Steamer

Method
 

Preparation Steps
  1. Soak the sweet rice in water overnight to achieve the ideal sticky consistency.
  2. Place pork belly in a slow cooker with broth, ginger, garlic, mirin, and brown sugar. Cook on high for 3.5 to 4 hours or simmer in a pot for 2-3 hours until it becomes tender.
  3. Once cooked, remove the pork belly, pat it dry, and cut into bite-sized pieces. Sear in a hot pan for a few minutes until caramelized.
  4. Combine all ingredients for the pork belly sauce and sticky rice sauce in separate bowls.
  5. Drain the soaked rice and steam it for about 25-30 minutes until tender and sticky.
  6. In the same pan, sauté garlic, ginger, and green onion whites until fragrant, then add mushrooms, Chinese sausage, and bok choy. Cook until just tender.
  7. In a large mixing bowl, combine the steamed sticky rice with the sticky rice sauce, add the sautéed mix-ins, and the caramelized pork belly. Pour in a splash of chicken broth and cover to steam for an additional 5 minutes.
  8. Taste and adjust seasoning if necessary. Serve hot.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 90gProtein: 20gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 10IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

Optional: Garnish with sliced green onions or cilantro for a fresh touch. Ensure correct soaking and cooking times for best results.

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