Steaming Pork-Rice Perfection: A Simple Guide To Deliciousness

Steamed pork with rice is a popular dish in China, with variations in different regions, such as the Sichuan version. It is a unique and fragrant dish that is usually reserved for special occasions like Chinese New Year and other holidays. The dish consists of spiced rice powder, which is typically made from scratch, and pork belly, although pork ribs can also be used as a healthier alternative. The process involves marinating the pork, preparing the rice mixture, assembling the dish, and steaming it to perfection. The end result is a robustly flavoured, nutty steamed pork belly with a silky texture.

How to make pork steamed rice in a wok

Ingredients:

• Pork belly
• Chinese cooking wine
• Oyster sauce
• Cornstarch
• Sesame oil
• Ground black pepper
• Vegetable oil
• Minced garlic
• Fried shallots (optional)
• Light soy sauce
• Dark soy sauce
• Shrimp
• Jasmine rice
• Eggs
• Onion
• Ginger juice
• Oyster sauce
• Green peas
• Scallions (optional)

Method:

First, prepare the pork belly by cutting it into cubes and marinating it in a mixture of cooking wine, oyster sauce, cornstarch, sesame oil, and black pepper. Set this aside in the refrigerator for at least 20 minutes.

Next, heat some vegetable oil in a wok over medium-high heat. Add the minced garlic and fried shallots (if using) and cook until fragrant. Then, add the marinated pork belly cubes and fry until browned. Pour in water, light soy sauce, and dark soy sauce, cover, and bring to a boil. Reduce the heat to medium and simmer until the pork is tender and the water has reduced by half, which should take about 30 minutes.

While the pork is cooking, prepare the rice. In a bowl, mix together the rice, beaten eggs, soy sauce, and pepper. Heat some oil in the wok and sauté garlic until fragrant. Add the rice mixture and toss until the eggs are cooked. Set the fried rice aside.

Now, prepare the shrimp by cutting them into pieces. Mix the cornstarch with water to create a thick paste. Add the shrimp, ginger juice, oyster sauce, and sugar to the wok. Mix well and season with salt and pepper to taste. Stir in the cornstarch paste and simmer for a few minutes to thicken the sauce. Finally, add the green peas and mix well.

To assemble the dish, divide the fried rice into individual heatproof bowls. Portion the pork and shrimp mixture equally over each bowl of rice. Place the bowls in a steamer, cover, and steam for about 10 minutes.

Garnish with chopped scallions (if using) and serve hot!

How to make pork steamed rice in a rice cooker

Ingredients:

• 1 cup of rice
• 1.5 cups of water
• 1 pound of pork belly
• 2 teaspoons of Chinese cooking wine
• 1 teaspoon of oyster sauce
• 1 teaspoon of cornstarch
• 1/2 teaspoon of sesame oil
• 1 pinch of ground black pepper
• 1 teaspoon of vegetable oil
• 1 tablespoon of minced garlic
• 1/2 tablespoon of fried shallots
• 1 tablespoon of light soy sauce
• 1/4 teaspoon of dark soy sauce
• 1/4 pound of uncooked medium shrimp, peeled and deveined
• 1 tablespoon of cornstarch
• 2 tablespoons of frozen peas
• 2 tablespoons of vegetable oil
• 2 cups of cooked jasmine rice
• 3 drops of sesame oil

Method:

First, prepare the pork belly by cutting it into 3/4-inch cubes. Mix the pork belly with Chinese cooking wine, oyster sauce, cornstarch, sesame oil, black pepper, and salt in a bowl. Marinate in the refrigerator for at least 20 minutes.

Next, heat vegetable oil in a pot over medium-high heat. Add the garlic and shallots, and cook until fragrant. Add the pork pieces and fry until browned. Pour in water, light soy sauce, and dark soy sauce, and bring to a boil. Reduce the heat to medium and cook until the pork is tender, about 30 minutes.

While the pork is cooking, prepare the rice. Rinse the rice and add it to the rice cooker with the appropriate amount of water. You can also add additional ingredients to the rice cooker, such as tea, coconut milk, chicken stock, or spices, for extra flavor.

Once the pork is tender, cut the shrimp into 3/4-inch pieces and mix cornstarch with water. Bring the stew to a boil again, add the shrimp and peas, and cook until the shrimp changes color. Stir in the cornstarch mixture and cook until the gravy thickens.

Finally, heat oil in a wok over medium-high heat and saute garlic until fragrant. Add the cooked rice and cook, breaking it up with a spatula. Add oyster sauce, soy sauce, and sesame oil to taste.

Serve the pork and shrimp stew over the rice, and enjoy!

How to make pork steamed rice in a pot

Ingredients:

• 1 pound pork belly, cut into 1/4-inch thick slices
• 1 teaspoon ginger, minced
• 2 teaspoons Shaoxing wine
• 1 piece fermented bean curd (white or red)
• 1 tablespoon spicy bean sauce (or regular bean sauce)
• 1 teaspoon five spice powder
• 1/2 teaspoon sugar
• 6 tablespoons long-grain rice
• 3 tablespoons sweet rice
• 1/4 teaspoon Sichuan peppercorns
• 1/4 of a star anise
• 1 pound taro or potato, cut into pieces the same size as the pork belly pieces
• 2 teaspoons light soy sauce
• 1 scallion, finely chopped
• Water, as needed
• Salt and pepper, to taste

Instructions:

• Marinate the pork belly: Wash the pork belly and pat it dry with paper towels. In a large bowl, mix the sliced pork belly with the minced ginger, Shaoxing wine, fermented bean curd, spicy bean sauce, five spice powder, and sugar. Combine well using your hands. Cover the bowl and refrigerate for about 1 hour.
• Prepare the rice mixture: In a clean, dry wok, add the long-grain rice, sweet rice, Sichuan peppercorns, and star anise. Cook over medium-low heat for about 5 minutes, until the rice turns a light brown color. Turn off the heat and allow the mixture to cool slightly.
• Mill the rice mixture: Using a food processor or mortar and pestle, mill the rice mixture into a coarse grind. Pulse a couple of times if using a food processor—the rice should not be too finely ground.
• Assemble the dish: Peel and cut the taro (or potato) into pieces similar in size to the pork belly slices. In a separate bowl, mix the ground rice mixture with 1/2 cup of water to create a thick paste. Combine this rice paste with the marinated pork belly, taro or potato, and light soy sauce.
• Transfer to a pot: Transfer the mixture to a heat-resistant bowl or casserole dish that fits comfortably inside your pot. Ensure the dish is big enough, as the ground rice will expand during steaming.
• Steam the dish: Place the pot on the stove and add enough water to reach a depth of about 1/4 of the way up the sides of the pot. Bring the water to a boil over high heat. Carefully place the bowl containing the pork and rice mixture into the pot, ensuring it is secure and will not tip over. Reduce the heat to medium-low and cover the pot with a tight-fitting lid. Steam the pork and taro/potato for 70 to 90 minutes, periodically checking the water level to ensure it hasn't burned off.
• Garnish and serve: Once the dish is steamed, garnish it with chopped scallions and serve hot. Enjoy your delicious pork steamed rice!

How to make pork steamed rice with a bamboo steamer

Ingredients:

• Pork belly
• Chinese cooking wine
• Oyster sauce
• Cornstarch
• Sesame oil
• Ground black pepper
• Vegetable oil
• Minced garlic
• Fried shallots
• Light soy sauce
• Dark soy sauce
• Shrimp
• White pepper powder
• Sugar
• Jasmine rice
• Eggs
• Chicken stock
• Ginger juice
• Oyster sauce
• Green peas
• Sesame oil
• Bamboo steamer
• Wok or stainless steel pot

Method:

Firstly, cut the pork belly into 1/4-inch thick pieces. In a bowl, mix the pork with Chinese cooking wine, oyster sauce, cornstarch, sesame oil, and black pepper. Marinate the pork in the refrigerator for at least 20 minutes.

Next, heat some vegetable oil in a wok over medium-high heat. Add the garlic and shallots and cook until fragrant. Put the pork pieces into the wok and fry until browned. Pour in water, light soy sauce, and dark soy sauce, cover with a lid, and bring to a boil. Reduce the heat to medium and cook until the pork is tender and the water has reduced by half, which should take about 30 minutes.

Now, cut the shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl. Bring the stew to a boil, then add the shrimp and peas. Cook until the shrimp changes colour, which should take about 2 minutes. Stir in the cornstarch mixture and cook until the gravy thickens, which should take 7 to 10 minutes.

To make the fried rice, mix rice, beaten eggs, soy sauce, and pepper in a bowl. Heat oil in a wok and sauté garlic until fragrant. Add the rice mixture and toss until the eggs are cooked. Set aside.

To assemble the dish, portion the fried rice into individual heatproof bowls. Top each bowl of rice with the pork and shrimp stew. Place the bowls in a bamboo steamer, cover, and steam for 10 minutes. Serve the pork steamed rice while it's hot.

Tips:

If you want to jazz up the flavour of the rice, you can replace the water with tea or coconut milk, or use chicken, pork, vegetable, or mushroom stock. You can also add salt and a splash of oil to the water, or throw in some fried onions, tomato, or spices.

How to make pork steamed rice without a steamer

Making pork steamed rice without a steamer is a simple process. Here is a step-by-step guide to help you create this delicious dish:

Ingredients:

• Pork
• Rice (any variety, but Basmati or Jasmine are popular choices)
• Water
• Salt
• Optional: Cooking oil, spices, or herbs for flavour

Step 1: Prepare the Rice

Take a large bowl and add your chosen rice to it. Wash the rice thoroughly with water to remove any impurities. It is recommended to wash the rice twice to avoid losing important nutrients.

Step 2: Cook the Rice

Once the rice is washed, take a deep cooking pot and add the washed rice, water, and a pinch of salt. You can also add a little cooking oil or clarified butter for flavour and to prevent the rice from becoming sticky.

Place the pot on a gas or electric stove and turn the heat to high. Do not cover the pot at this stage, as the starch from the rice may overflow when the water starts boiling.

Step 3: Simmer and Steam the Rice

Once the water starts boiling, reduce the heat to a simmer. Cover the pot with a lid and let the rice cook slowly for another 7-10 minutes. You should see steam holes appearing in the rice.

Step 4: Fluff and Serve the Rice

When most of the water has evaporated, turn off the heat and keep the rice covered for an additional 2-5 minutes to ensure it is fully cooked.

Your fluffy steamed rice is now ready to be served! You can garnish it with herbs such as coriander leaves, or pair it with a curry dish for a flavourful meal.

Tips:

• The ideal rice-to-water ratio is crucial to achieving the perfect texture. As a starting point, use the following ratios:
• Long-grain rice (e.g. Jasmine, Basmati): 1:1.3 (rice to water)
• Short-grain rice: 1:1.1 (rice to water)
• Pre-soaking your rice for at least 10 minutes can also improve the texture.
• If your pot lid has a steam hole, simply cover it with kitchen roll to prevent steam from escaping.
• For added flavour, you can experiment with different spices and herbs, such as cumin, turmeric, or coriander.

Frequently asked questions