This dish brings together soft, chewy sticky rice and crispy pork belly for a wonderful treat! The rich flavors and textures will make your mouth water.
Honestly, who can resist that crunchy pork? I always end up sneaking a piece while cooking—it’s just too good! 😋 And the best part is that it’s super easy to whip up!
Key Ingredients & Substitutions
Sticky Rice: Glutinous rice is essential for that chewy texture. If it’s hard to find, you might substitute with jasmine rice, though it won’t have the same stickiness.
Pork Belly: This cuts with the skin on gives a fantastic crunch. If you’re looking for a leaner option, try using pork shoulder or chicken thighs. Just be aware that cooking times may differ!
Dried Shiitake Mushrooms: These add a rich flavor, but you can use fresh mushrooms or any variety you like! Button mushrooms or cremini mushrooms work well too.
Chinese Sausage: Lap cheong is sweet and flavorful. If you can’t find it, you could replace it with any cooked sausage or even skip it if you want a lighter dish.
Soy Sauces: Regular soy sauce gives a salty flavor, while dark soy sauce adds color. If you’re watching your sodium, try low-sodium soy sauce or tamari as a gluten-free option.
What’s the Best Way to Ensure Crispy Pork Belly?
Getting that perfect crispy skin on pork belly can be tricky, but it’s so worth it! Here are some steps to help you achieve this:
- Start by scoring the skin in a crosshatch pattern; this allows fat to escape and helps it crisp up.
- Don’t rush the cooking! Sear the pork belly skin-side down first to render the fat and achieve crunchiness.
- Keep an eye on the heat! If it’s too high, the skin might burn before becoming crispy.
After cooking, let the pork belly rest for a few minutes. This helps keep the juices inside while maintaining that delightful crunch when you bite into it!
Easy Sticky Rice with Crispy Pork Belly
Ingredients You’ll Need:
For the Rice:
- 2 cups sticky (glutinous) rice
For the Pork Belly:
- 1/2 lb pork belly, skin on, cut into bite-sized pieces
- 4-5 dried shiitake mushrooms, soaked and sliced
- 2 Chinese sausages (lap cheong), sliced diagonally
For Seasoning and Garnish:
- 3-4 green onions, sliced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (for color)
- 1 tbsp cooking oil
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds (white and black mixed)
- 1 tbsp sugar
- Salt and pepper, to taste
- Optional: chopped fresh cilantro for garnish
How Much Time Will You Need?
This recipe requires about 4.5 hours in total. You’ll need around 4 hours for soaking the rice, 25 minutes for cooking, and about 15 minutes for preparing and assembling the dish. It’s mostly hands-off time while the rice soaks, so feel free to enjoy the wait!
Step-by-Step Instructions:
1. Prepare the Sticky Rice:
Begin by rinsing the sticky rice in a bowl of water. Keep rinsing until the water is clear, which removes excess starch. Once rinsed, soak the rice in water for at least 4 hours, or overnight if you can. After soaking, drain the rice well.
2. Steam the Rice:
Next, set up a steamer basket over boiling water. Place the soaked rice in the steamer and cover with a lid. Steam the rice for about 20-25 minutes until it becomes translucent and fully cooked. Once done, set the rice aside.
3. Prepare the Pork Belly:
In the meantime, bring a pot of water to a boil. Add the pork belly pieces and blanch them for about 3-4 minutes to help remove any impurities. Drain the pork and gently pat it dry.
4. Crisp the Pork Belly:
In a large skillet or wok, heat the cooking oil over medium-high heat. Place the pork belly pieces skin-side down and cook until the skin turns crispy and golden brown, about 7-10 minutes. Flip and cook the other side for another 3-4 minutes. Once cooked, remove the pork belly and drain excess fat, leaving about 1 tablespoon in the pan.
5. Stir-Fry the Vegetables:
In the same pan with the remaining pork fat, add minced garlic and sauté until fragrant. Introduce the sliced Chinese sausage and shiitake mushrooms, stirring until they become aromatic and slightly caramelized.
6. Combine Everything:
Add the steamed sticky rice to the pan. Pour in the soy sauce, oyster sauce, dark soy sauce, sugar, and toasted sesame oil. Stir everything together and fry the rice on the bottom for about 5 minutes until it develops a slight crisp. Season with salt and pepper to taste.
7. Add the Pork Belly Back:
Now, gently fold the crispy pork belly pieces back into the rice mixture, making sure everything is mixed well.
8. Plate and Garnish:
Transfer the sticky rice with crispy pork belly onto plates. Garnish with sliced green onions, toasted sesame seeds, and, if you like, some fresh cilantro on top.
9. Serve and Enjoy:
Serve the dish hot and enjoy the delightful combination of chewy sticky rice with the crunch of the crispy pork belly. It’s simple comfort food that’s sure to please! Yum!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Rice?
While sticky or glutinous rice is recommended for the best texture, you can substitute with jasmine rice. However, the dish will lack that signature chewiness of sticky rice.
Can I Make This Recipe Gluten-Free?
Yes! Use gluten-free soy sauce and ensure that your oyster sauce is also gluten-free or use a mushroom-based alternative for a similar savory flavor.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to keep it from drying out!
What Can I Substitute for Pork Belly?
If you’d prefer a leaner option, try using pork shoulder, chicken thighs, or even tofu for a vegetarian alternative. Just note cooking times may vary!
