Black Vinegar Glazed Pork Rice

Steps

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1. 1
   Prepare 300g of white rice and mix with black rice and millet for added nutrition. Rinse gently twice to preserve nutrients.
   ▶ ≈0:15
2. 2
   Drain the rinsed rice and transfer to a pressure cooker with a splash of olive oil. Use a 1:1.1 water-to-rice ratio. Bring to a boil over medium heat, then maintain pressure for 2 minutes before turning off heat.
   ▶ ≈0:40
3. 3
   Trim the okra stems with a small knife. Blanch in salted boiling water for 40-50 seconds until tender. Immediately transfer to ice water and cool for 2 minutes to preserve the bright green color.
   ▶ ≈1:06
4. 4
   Cut the cooled okra into bite-sized pieces. Prepare ahead and refrigerate until ready to use.
   ▶ ≈2:08
5. 5
   Prepare the sauce by mixing black vinegar (or white vinegar), 12g oyster sauce, 1 tsp sugar, and 1 tsp white pepper powder together until combined.
   ▶ ≈2:30
6. 6
   Heat the pan over medium heat for 2 minutes and add oil to coat. Pan-fry the pork slices until browned on both sides, then season with salt and black pepper.
   ▶ ≈2:53
7. 7
   Wipe away excess oil from the pan bottom with paper towels. Pour in the sauce and reduce heat to low to allow the flavors to infuse. Gently stir and cook until the sauce darkens, then remove from heat.
   ▶ ≈3:44
8. 8
   Transfer the pork slices to a plate. Continue cooking the remaining sauce in the pan over low heat until bubbles form. Add a splash of water if the sauce becomes too thick.
   ▶ ≈4:17
9. 9
   Line a plate with lettuce. Fluff the purple rice and transfer to the plate. Top with the black vinegar glazed pork and okra pieces, then drizzle with the sauce. Sprinkle with shichimi togarashi if desired.
   ▶ ≈4:40