OmniPork Steamed Rice with Preserved Vegetables Served with Sweet Soy Sauce



SERVES 1PREP COOK 1h

Credit: Rita Shum

sweet soy sauce

1teaspoon

oil

2slices

ginger

2bunches

spring onions

3tablespoons

dark soy sauce

1tablespoon

light soy sauce

1tablespoon

sugar

1/2bowl

water

  1. In a wok, add oil to fry ginger and spring onions.

  2. Remove work from heat and add light soy sauce, dark soy sauce, and sugar. Boil over low-heat.

  3. Add water and remove from heat when sauce thickens.

marinade

120g

Omnipork®, defrosted

sugar, to taste

light soy sauce, to taste

ginger juice

oil to drizzle

  1. In a bowl, add everything and mix well.

sweet preserved vegetables, soaked in water until less salty

1 1/2cup

white rice, washed

  1. In a heated pan, add sugar and sweet preserved vegetables and fry until dried. Mix with Omnipork.

  2. In an earthen pot, add white rice and 1cm deep of hot water. To steam, place pot in wok for 10 mins after water boils.

  3. Add Omnipork into pot to continue steaming for 6 mins.

1stalk

spring onion, diced

  1. Remove rice from heat and pour sweet soy sauce on top.

  2. To serve, sprinkle diced spring onion on top.