Pork Asado Sticky Rice

Pork Asado Sticky Rice 

(serves 4 – 6)
Remember to cook the rice in a pot that can easily hold double the amount of rice you put in. Rice is crazy like that.

• ½ kg pork belly, cubed
• 1 ½ cups water, to boil the pork
• 1 – 2 chinese canton sausages, sliced
• 6 tablespoons oyster sauce
• 4 – 5 tablespoons soy sauce
• 1 tablespoon Chinese rice wine
• 1 286-gram can shiitake mushrooms (or use fresh ones), halved
• 2 cups uncooked plain rice
• 1 cup uncooked glutinous rice (malagkit)
• 1/4 teaspoon Chinese five spice powder
• 5 cups water
• Salt and pepper, to taste

Cooking Instructions: 

1. In a pot, place the pork, sausage and add the water. Allow to boil on medium heat.
2. When the water has almost evaporated and the pork is tender, add the shiitake mushrooms, soy sauce, rice wine and oyster sauce. Mix to coat the pork with the sauces.
3. Add the rice, five spice powder and the water. Sprinkle it with salt and freshly cracked black pepper.
4.  Cook over low heat, covered, for 30 – 40 minutes or until rice has absorbed the liquid and has cooked through. Serve warm and enjoy!

source :  the Hungry Giant

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