Pork and Rice Recipe

This pork and rice recipe is the Asian style paella. It is easy to make and a great dish to get your kids eating more vegetables in a yummy way.

5 from 2 votes

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Course: Main Course

Cuisine: asian

Diet: Gluten Free, Low Calorie

Prep Time: 10

Cook Time: 40

Servings:

Calories: 709kcal

Author: Lei

Frying onions: Add one tablespoon of oil and onion in the saucepan over medium heat, and fry the onion until browned. Set the fried onion aside.
Cooking the rice pot: Add two tablespoons of oil and pork belly over medium heat, and fry until they turn light brown. Stir in cabbage and carrot and cook until they are softened. Mix in the rice, salt, and one cup of water, put the lid on and turn the heat down to low. (Add more water if it gets too dry during the cooking. You can transfer the mixture to the rice cooker if you have one).
Finishing: Once the rice is completely cooked, turn off the heat and stir in the fried onion. Add more olive oil if you like. Serve with Sriracha chilli sauce.

Rice: The short-grain rice is stickier than the long-grain variety, which is what we use in this recipe. We also like short grain because it's the kind that absorbs the flavors more.
Pork belly: The pork belly is cut into small pieces so can render the fat quickly and melt into the rice.
Oil: You can use any oil, but olive oil is a healthy choice that provides additional nutrition.
Water: The amount of water you need to add depends on how moist the vegetables are, and how tightly you’re closing the lid. Start with 1 cup of water and add more if needed.
Use the non-stick saucepan for this recipe.
As long as you get the saltness and water right, you can add more or less of each ingredient to your liking.
You can add dried shrimp to enhance the flavor.
It tastes great with Sriracha chili sauce.