Ingredients
- 200g short grain rice
- 500g belly pork
- 2 litres cold water
- 2cm knob fresh ginger
- Salt and pepper
- 1 tsp sesame oil
- 1/4 iceberg lettuce, finely shredded
- 2 spring onions, finely chopped
- 2 tbsp roasted, salted peanuts
- 2 tbsp fresh coriander sprigs
Method
Rinse the rice well in cold running water, then drain. Combine rice, belly pork and water in a large pot and bring slowly to the boil, skimming.
Reduce to a gentle simmer and partly cover. Simmer gently for 2 hours, stirring occasionally to prevent sticking, until the rice grains have virtually dissolved, and the pork is tender.
Remove the pork and slice or finely dice.
Peel the ginger, slice it finely, then cut into very fine matchsticks. Return the pork to the rice with half the ginger, salt and pepper, and simmer for 10 minutes.
To serve
Serve in Chinese soup bowls. Drizzle with sesame oil, and scatter with remaining ginger, lettuce, spring onions, salted peanuts and coriander. Serve with soy sauce.
This recipe is featured in the book, Autumn which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
