tarocombined with peanuts to make 1/2 cup total, optional~200 gest.
peanutscombined with taro to make 1/2 cup total, optional~½ cupest.
porkmix of hind leg and belly in 2:1 ratio300 g
mushrooms3–4 pieces, pre-steamed3
dried shrimp1 bunch
bottled crispy shallot oil with chicken oil3 tbsp
soy sauce3 tbsp
vegetarian oyster sauce
1 tbsp
sugar2 tsp
salt1 tsp
MSG (monosodium glutamate)1 tsp
white pepper powderoptionala pinch
waterfor braising the ingredients1 cup
Steps
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1
Combine 3 cups long-grain glutinous rice with 2.1 cups water. Add to rice cooker and select brown rice mode. If using taro and peanuts, place them on top of the rice to cook together.
2
While the rice cooks, heat the bottled shallot oil over low heat and toast the dried shrimp until fragrant. Add pork slices and cook until they firm up. Season with soy sauce, salt, and vegetarian oyster sauce in sequence.
3
Add the squeezed-dry mushrooms, 1 cup water, a pinch of white pepper, sugar, and MSG. Cover and braise over low heat for 15–20 minutes until the pork becomes tender.
4
When the rice finishes cooking, remove the taro and peanuts if using. Transfer the cooked rice to the pot with the braised ingredients and mix well. Fold the taro and peanuts back in last if using.
5
Transfer to a serving dish and garnish the top with crispy shallot oil and fresh cilantro before serving.
PrimedTableBETA
