「Shanghai Salted Pork and Rice with Greens」

Ingredients and amounts

• 300 g rice
• 310 ml water (300 ml for firmer rice, 325 ml for softer; add 20 ml extra if using bamboo shoots)
• 400 g bok choy or other leafy greens
• 150 g salted pork belly
• 100 g winter bamboo shoots
• 15 g lard
• 15 ml Shaoxing wine
• 0-3 g sugar
• 1 g white pepper

Step-by-step method

1. 1

   Step 1

   If using bamboo shoots, slice thinly, blanch in cold water, bring to a boil, and cook for 10 minutes to remove bitterness.

2. 2

   Step 2

   Cut salted pork into 1 cm cubes.

3. 3

   Step 3

   In a cold pan, add salted pork, bamboo shoots, 10 g lard, Shaoxing wine, and sugar. Stir-fry over medium-low heat until the pork turns translucent and bubbles appear.

4. 4

   Step 4

   Chop the greens. Separate stems and leaves. Cut stems into 0.5 cm squares. Cut leaves into 2-3 cm long by 1-1.5 cm wide rectangles.

5. 5

   Step 5

   Stir-fry the stems until they turn emerald green.

6. 6

   Step 6

   Rinse the rice and place it in a rice cooker. Add water.

7. 7

   Step 7

   Spread the stir-fried pork and stems over the rice.

8. 8

   Step 8

   Start the regular rice cooking cycle. In the last 10 minutes, quickly open the lid and spread the leaves on top.

9. 9

   Step 9

   Once cooked, let it rest for 5 minutes. Then drizzle with 5 g lard and white pepper, and mix vigorously.