This is a unique Chinese dish that has the taste of the pork mingled with the rice. Serving suggestions are Chinese ginger or garlic sauces, sweet and sour sauces and chilli sauce as accompaniments. Another suggestion is to serve this recipe with stir fry greens sprinkled with sesame seeds.
This recipe is easy to make, but time consuming.
2 lb. leg or belly of pork
2 slices of fresh root ginger, peeled and finely chopped
2 tablespoons soy sauce
1 1/2 teaspoons chilli sauce
5 oz. [ 1 1/4 cups] coarsely ground rice
With a sharp knife, cut the pork into 2 1/2 - 1 1/2 -inch slices, about 1/4 - inch thick.
In a small bowl, mix together the ginger, soy sauce and chilli sauce. With your fingertips, rub the mixture over the pork slices to coat them evenly. Set the pork aside to marinate for 1 hour.
Heat a large dry frying-pan over moderate heat. Add the rice to the pan and cook, stirring constantly, until it begins to turn brown. Place the pork slices in the pan and turn them so that they become thickly coated with the rice.
Remove the pan from the heat.
Transfer the rice-coated pork slices to a heatproof dish. Place the dish in a steamer, cover and steam over moderate heat for 35 to 40 minutes, or until the pork is well cooked and tender.
Remove the dish from the steamer and serve, with the dips.