I love making this dish whenever the asian rice cravings hits. With only a few ingredients, this dish is always a popular choice because it is fast to make and really affordable. Best of all, if you have additional rice, save it for a future fried rice.
Serves 4
Ingredients
400g Minced pork
6 x firm tofu
2 tbsp canola oil
1 tsp finely chopped garlic
1 tsp grated ginger
1/2 onion finely sliced
2 Star anise
Pinch of white pepper
1 tbsp soy sauce
1 tsp brown sugar
1 tbsp black vinegar
1 tsp whole black bean sauce
1 tbsp Vegetarian XO sauce
1 tbsp dark soy sauce
1 tbsp Xiao Xin wine
1/3 cup chicken stock
2 green shallots finely sliced
2 cups medium grain rice
Method
Wash the rice to remove some of the starch, I prefer to wash about 3-5 times until the water runs clearer. Place in a pot with 3-3 1/2 cups of water, cover with lid and cook over low heat. Cook until the water is evaporated and the rice is tender.
Next, in a medium sized pot, heat oil then add the the onion, ginger, star anise and ginger and lightly saute. Next add brown sugar and minced pork and cook until brown. Add all the remaining sauces and stir for 2 minutes. Cube the tofu to about 1 cm sizes and add to the pot. Cook for 3 minutes then add the chicken stock and simmer for 5 minute. If you would like your sauces to be thicker, you can make a slurry with 1 tsp cornstarch and 1 tsp of water and add to the mince meat to thicken.
To serve, place rice in a bowl, then pour over the pork and tofu sauce. Garnish with finely sliced green shallots and serve immediately.
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