ingredients:
- For soy pork and boiled eggs
- 600 g lean pork, cut into 1,5cmx1,5cm cubes
- 1 tsp salt
- 1 tbsp sesame oil
- 2 tbsp dark soy sauce
- 1 tsp fish sauce
- 1/2 tsp white pepper
- 2 tbsp tapioca starch
- 1/2 cup cooking oil
- 3 tbsp sugar
- 25 g garlic, chopped finely
- 50 g shiitake mushrooms, stems removed and quartered
- 30 g ginger, finely grated
- 250 ml water
- 5 eggs, hard boiled
- For rice
- 1/2 cup cooking oil
- 25 g garlic, chopped finely
- 900 g rice, washed thoroughly
- 1 tsp salt
- 2 tbsp oyster sauce
- 1 tsp fish sauce
- 750 ml hot water
- For garnishes and condiments
- Asian cucumber, shallots and chilies pickles
- Fresh coriander leaves
directions:
To prepare pork and soy sauce
- In a mixing bowl, combine pork, salt, dark soy sauce, fish sauce, white pepper and tapioca starch.
- Mix well and let marinade for 30 minutes.
- Combine cooking oil and sugar in a wok. Stir-fry over medium heat until sugar melted and caramelized, about 1 - 1,5 minutes.
- Add garlic and quickly stir-fry for 30 seconds until it slightly browns.
- Toss in mushrooms and pork. Stir-fry for a minute or two.
- Add grated ginger and continue cooking for half a minute.
- Pour hot water into the wok. Cook till the water boils slightly, about 2 minutes.
- Transfer the dish into a small pot.
- Simmer over stovetop until most water is absorbed by the meat and mushrooms, about one hour, until the sauce is reduced to a third.
To prepare rice
- Heat cooking oil in a big wok. Stir-fry garlic till fragrant for about ... minutes, over high heat.
- Add rice and cook quickly for a couple of minutes.
- Season the rice with salt, oyster sauce and fish sauce.
- Cook until the rice feels light when stirred with spatula, about 3-4 minutes.
- Add hot water and continue cooking for 3 minutes.
- The water would mostly be absorbed.
Assembling the dish
- As soon as the rice is ready, it is time to prepare the dish.
- Fill 1/3 part of a ramekin or heatproof bowl with the meat and add a couple of tablespoons of soy sauce.
- Top the meat with rice up to 0.5 cm of the rim of the bowl.
- Steam for 45 minutes.
- To serve, flip the bowl over on top of a serving plate.
- Serve warm with cool shallots, chili and cucumber pickles and fresh coriander leaves.
