Golden Pork Cracklings with Sticky Rice
Succulent strips of fatty pork belly are slow-rendered until golden and crunchy, then piled over steaming sticky rice for a rich, comforting meal.
Story
Few things hit the spot quite like rendered pork fat. When slowly cooked, the belly strips release their oils, becoming savory, crispy cracklings that pair perfectly with the soft, chewy texture of sticky rice.
Ingredients
Fatty pork belly
300g
Glutinous (sticky) rice
200g
Water
250ml
Sea salt
1/2 tsp
Green onions, chopped
for garnish
Instructions
1
Prep the ingredients
Rinse the sticky rice in cold water until it runs clear. Pat the pork belly completely dry with paper towels, then slice it into thin, even strips, about 1/2 cm thick.
2
Render the pork
Place the pork strips into a cold wok or large skillet. Set the heat to medium and let the fat render down slowly. Stir occasionally to prevent sticking; cook for about 18 minutes until the meat is golden brown and crispy.
3
Steam the rice
While the pork crisps, combine the rinsed rice, water, and salt in a steamer or pot. Steam or cook until the grains are tender and sticky, roughly 20 minutes.
4
Assemble and serve
Fluff the hot sticky rice and divide it into bowls. Generously spoon the crispy pork bits and rendered fat over the rice. Garnish with plenty of chopped green onions and serve immediately.
