Salted Pork and Bok Choy Rice
In this salted pork and bok choy rice, the greens and salted pork entwine in pork lard, the grains soak up the juices and turn amber, and the crispy scorched rice and crunchy stems deliver a double hit of texture—one scoop opens up a whole childhood memory of the kitchen hearth.
Ingredients and Tools
- Rice
- Bok choy (recommend short-stem bok choy, also known as Shanghai bok choy)
- Salted pork (lightly salted pork)
- Winter bamboo shoots (optional)
- Pork lard
- Cooking wine (optional)
- White sugar (optional)
- White pepper powder (optional)
Measurements
- Rice 300 g
- Water 310 ml (firmer 300 ml, softer 325 ml, if adding winter bamboo shoots, add an extra 20 ml)
- Bok choy 400 g
- Salted pork 150 g
- Winter bamboo shoots 100 g
- Pork lard 15 g
- Cooking wine 15 ml
- White sugar 0-3 g
- White pepper powder 1 g
Steps
- If adding winter bamboo shoots, slice thinly, put into a pot of cold water and boil for 10 minutes to remove bitterness
- Cut the salted pork into 1 cm small cubes
- In a cold pan add 10 g pork lard, the cooking wine, and white sugar with the salted pork and winter bamboo shoots, stir-fry over medium-low heat until translucent and bubbling
- Chop the bok choy, separate stems and leaves; cut stems into 0.5 cm square pieces, cut leaves into rectangular pieces 2-3 cm long and 1-1.5 cm wide
- Add the stems to the pan and stir-fry until emerald green
- Rinse the rice and pour into the rice cooker, add water
- Spread the stir-fried salted pork and stems over the rice
- Start the normal rice-cooking mode; in the last 10 minutes open the lid and quickly spread in the leaves
- After cooking, let it rest for 5 minutes, then drizzle in 5 g pork lard and the white pepper powder and mix vigorously until even
Notes
- Spread the stir-fried salted pork and stems on top of the rice; do not stir during cooking
- Try not to buy "hometown fresh meat"—you can expect it to be very salty. If it is not lightly salted pork, you can mix in fresh pork belly cubes, or reduce the amount of salted pork, or cut off the lean part and soak it in 5% sugar water for 20 minutes.
- Reference: Salted Pork and Bok Choy Rice - Wikipedia. If you follow this guide and find any issues or steps that can be improved, please submit an Issue or Pull request.