Ingredients
- 3 standard cups (or 4 rice cups) glutinous rice, rinsed and soaked for 6+ hours
- ½ lb pork belly, cut into strips
- 6 shiitake mushrooms, soaked in 2 cups warm water for 1+ hour
- 3 tablespoon dried shrimp, chopped then soaked in 2 tablespoons of rice wine for 1+ hour
- 1 inch knob of ginger, julienned
- ½ cup fried shallots
- 1 tablespoon rice wine
SAUCE
- 1 teaspoon 5 spice powder
- ½ teaspoon white pepper
- 4 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- ½ teaspoon salt
Instructions
- Start by prepping the rice, mushrooms and dried shrimp. Lightly rinse and soak the glutinous rice with water overnight or at least 6 hours. Soak the shiitake mushrooms in 2 cups of warm water. Chop and soak the dried shrimp in rice wine. Allow the mushrooms and shrimp to rehydrate for at least one hour.
- Drain the rice and steam in a heat-safe colander for 20 minutes. Use any stovetop steamer or bamboo steamer you have at home.
- While the rice is steaming, mix all the SAUCE ingredients in a small bowl and set aside.
- Remove the shiitake mushrooms from the water and squeeze out excess water. (Don't dump out the water! We'll use it later.) Cut off the thick part of the stems and slice thinly.
- Heat a wok or skillet over high heat and drizzle a bit of oil, just enough to coat the bottom. Add the strips of pork belly and lightly brown. Transfer to a plate and set aside.
- Over medium heat, pour in the chopped dried shrimp along with the rice wine it was soaking in. Stir fry until the wine evaporates.
- Add the mushrooms and ginger and stir fry until lightly browned.
- Add the pork belly back into the wok. Pour in the premixed sauce and the 2 cups of mushroom soaking liquid along with the fried shallots. If you don't have a full 2 cups, top it off with water.
- Give it a good stir then cover. Reduce the heat and simmer for 15 minutes.
- By now, the rice should be fully cooked. It should be sticky and tender with a translucent appearance. Transfer the rice into the wok with the pork meat sauce.
- Over low heat, thoroughly mix all the ingredients together. Be sure to break up any lumps of rice and incorporate the sauce into the rice.
- Once the sauce has been fully absorbed by the rice, transfer back into the colander and steam for another 15 minutes.
- Serve with cilantro and a drizzle of sweet chili sauce.
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