serves 2
difficulty moderate
  • slow cooker
  • pan
  • freezer
  • baking tray
special req.
  • shao xing wine
  • carnoli rice
A picture of Chinese-fied Risotto
300 g   300 g pork belly (cut)
  1. using slow cooker, dump everything in except salt.
  2. let it cook and simmer for at least 4 hours before adding salt.
  3. add salt, to taste.
  1 1/2 l 1 1/2 l water
200 g   200 g chinese black beans
    salt (to taste)
  10 whole 10 whole dried chinese black dates
90 g   90 g carnoli rice
  1. put a baking tray into the freezer and freeze for at least 2 hours.
  2. bring 500ml of the soup to boil
  3. when the soup boils, pour in the rice and parboil the rice for 4 minutes.
  4. pour in the rice wine and boil for another 2 minutes
  5. drain the rice, and put them in a flat layer on the baking tray.
  6. return the baking tray to the freezer for 10 minutes.
  7. after 10 minutes in the freezer, put the rice back into the pan, and cover it with just enough soup.
  8. boil on the lowest heat for 3 minutes, or until the soup has been absorbed into the rice.
  9. serve rice with pork belly from soup. garnish with chopped spring onions before serving
90 g   90 g arborio rice
  20 ml 20 ml shao xing wine
    spring onions (chopped, to garnish)