Ingredients (serves 6 to 8)

2 cups Japanese rice
1 kg pork belly, cut into 2 inch chunks
1 tbsp ginger, minced
4 tbsps XO Sauce
1 tbsp sesame oil
1 red pepper, sliced into rings
1 tbsp tarragon, minced
3 stalks petchay Taiwan (bokchoy), with ends sliced off
1 tsp five spice powder
3 cups water
1 stalk leeks, sliced thinly
Salt, pepper, togarashi pepper

Directions

  1. At the bottom of the steamer, place the rice, half the tarragon leaves and the water. Season with salt, togarashi and pepper.
  2. Mix together pork, XO, five spice, ginger, and sesame oil. Season with salt, pepper and togarashi. Place on the second section of the steamer.
  3. Bring the rice to a boil. Simmer for 17 minutes until rice is cooked. On the 10th minute, place the 2nd section of the steamer over the rice and let steam for five to ten minutes.
  4. In the 14th minute of cooking, add in the red pepper and petchay to the pork.
  5. Serve rice, vegetables and pork immediately with extra XO sauce and sliced leeks.