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Stewed Pork Cabbage Rice (Rice Cooker)

Sharon of Delishar
Servings 4


  • 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.