This dish is inspired by the very popular stewed pork beehoon, and my mom. My mom used to make a rice cooker stewed pork belly rice that was very similar. She basically dumped in 2-3 cans of stewed pork belly and allowed the rice to cook in the gravy and fats. It was yummy, but also it can be pretty greasy due to the fats from the belly, gravy, and the final piece of butter she throws in just for that buttery aroma.
Not that this dish is all that healthy, but it sure is convenient. I added a few more items for a more balanced and fragrant outcome, and took out as much fats I could from the pork chops to make it lighter. If you do not mind the extra calories, the tbsp of butter at the end gives the dish an extra fragrant finish.
Vegetarian? Switch the stewed pork for canned mocked duck meat, and replace chicken stock with vegetable stock. It works the same. 🙂
- 2 cups rice, rinsed
- 1/2 cabbage, chopped into small pieces (about 1-1/2 cups)
- 2 cans of stewed pork chops, bones and fats removed, gravy reserved
- 3-4 shiitake mushrooms, stems removed and diced
- 2-3 cloves garlic, smashed
- 4-5 slices of old ginger
- 1 tbsp dark soy
- 1 tbsp light soy or to taste
- 1/4 tsp sugar
- White pepper to taste
- 1/3 cup water or low sodium chicken stock
- 1 tbsp butter (optional)
- Coriander and sliced red chilli to garnish
- Shred pork into smaller chucks
- Add rice to rice cooker pot then add the 2 cans of reserved gravy
- Add 1/3 cup water/stock, sugar, 1 tbsp dark soy, light soy, and white pepper
- Give the rice a mix
- Add stewed pork, mushrooms, garlic, ginger, and cabbage
- Give it a stir and cook as per normal
- Allow rice to sit for 5 minutes when done
- Add butter and fluff up rice while mixing in the softened garlic
- Season with more soy if needed
- Remove ginger slices before serving
- Garnish with coriander and chilli slices, and serve.
- Substitute stewed pork for canned mock duck meat, and chicken stock for vegetable stock for a vegetarian version.