Cured Pork and Mustard Greens Rice
A homemade rice dish in which steamed, sliced cured pork and baby mustard greens (jiecai) are layered over rice that has been simmered until half-cooked, then drizzled with sauce and steamed until fully tender.
Ingredients
Mustard greens (washed clean; the older skin at the base can be removed)
to taste
Cured pork (sliced thin)
1
Rice (soaked in water for half an hour in advance)
to taste
Garlic (minced)
to taste
Scallion (minced)
to taste
Light soy sauce (seasoning)
1 tbsp
Dark soy sauce (seasoning)
1 tbsp
Meat broth (seasoning)
2 tbsp
Oil (pour a small amount into the pan)
a pinch
Instructions
1
Steam the Cured Pork
Add water to a pot. Once the water comes to a boil, place the cured pork on a plate and set it in the steamer. Steam over medium-low heat for 40 minutes.
2
Prepare the Ingredients
Slice the steamed cured pork into thin pieces. Wash the mustard greens thoroughly; the tougher outer skin at the base can be removed.
3
Soak the Rice
Soak the rice in water for half an hour in advance.
4
Toast the Rice
Pour a small amount of oil into the pan. When the oil is about half-hot, add the soaked rice and spread it evenly with a spatula. Pour in boiling water—just enough to barely cover the rice, about 1 cm above the surface.
5
Simmer the Rice
Cover with a lid and simmer over low heat until the water evaporates, rotating the pot occasionally.
6
Add the Main Ingredients
Place the cured pork slices and mustard greens on top of the rice. Cover again and continue to simmer over low heat.
7
Make the Sauce
Mince the garlic and scallion, then mix in 1 tbsp light soy sauce, 1 tbsp dark soy sauce, and 2 tbsp meat broth. Stir until well combined.
8
Pour the Sauce
After about 6 to 7 minutes, uncover the pot and pour the sauce over the rice.
9
Final Rest
Turn off the heat, cover with the lid, and let it rest for another 2 minutes. Serve hot.
