Spicy steamed pork and sticky rice

Step 1/4

• 100 g sticky rice
• ½ star anise
• ½ stick cinnamon

• food processor

Blend star anise, cinnamon, and rice in a food processor for approx. 5 min. or until combined and smooth.

Step 2/4

• 250 g pork belly
• 10 g scallions
• ½ clove garlic
• 5 g ginger
• ⅛ tsp Chinese 5 spice powder
• 10 g fermented bean sauce
• ½ tbsp fermented black soy beans
• 1 tbsp cooking wine
• 2 tbsp dark soy sauce
• pepper to taste

• frying pan
• large bowl
• cooking spoon
• cutting board
• knife

In a frying pan set over medium-high heat, sauté the rice mixture until golden brown. Set aside. Then, thinly slice pork belly and finely chop scallions. Mince ginger and garlic. Marinate pork belly in a large bowl together with chinese 5 spice powder, fermented bean sauce, fermented black soy beans, cooking wine, dark soy sauce, garlic, ginger, scallions, and pepper.

Step 3/4

• steam basket or heatproof bowl
• medium pot

Mix marinated pork with fried rice, add to a steam basket or heatproof bowl, and steam in a pot of simmering, not boiling, water for approx. 1.5 – 2 hrs. until the pork is tender and the rice is sticky and soft.

Step 4/4

• cilantro for garnish

Enjoy with cilantro on top, if desired!

Enjoy your meal!