The sweet and sour combination of tomatoes and the fragrant pork belly creates a delicious and appetizing steamed rice. This tomato & pork belly steamed rice is simple, requiring no elaborate cooking, yet it’s a mouthwatering meal. It’s perfect for when you’re craving a satisfying meal after work without the hassle of preparing too much.
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Meat Selection
Cut the pork belly into small pieces, add a pinch of salt, and pan-fry in a dry pan until lightly charred and the fat is released. The aroma will warm up the entire kitchen. If you’re hesitant about the hassle and heaty, you can skip this step and simply steam the raw meat with the rice, but the flavor won’t be as fragrant. If you don’t like pork belly, you can substitute chicken thighs or other meat you like. Whether it’s tender or chewy, it’s up to you.
Vegetable Combinations
As for vegetables, there’s no limit. I like to have some freedom in this area because it takes the stress of having to buy the right ingredients out, making the cooking process more relaxing and enjoyable. If you have corn kernels in the fridge, they add a touch of sweetness; broccoli adds a freshness to the overall meal; and diced pumpkin, steamed until soft, melts into the rice with a rich, creamy texture, making it a delightful addition. Even a simple bag of frozen vegetables can instantly add color and nutrition to a pot of rice. Cooking should be a pleasurable process, not a burden.
This one-pot dish is perfect for lazy days. Whether you’re tired after work, just want to relax on the weekend, or want to prepare a meal in advance, it’s easy to whip up. After cooling, add a lid and take it to your lunchbox—convenient and practical. Even if you don’t have a steamer, a rice cooker will do the trick. Simple, yet incredibly satisfying. Let’s try this tangy and sour tomato and pork belly steamed rice.
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Tomato & Pork Belly Steamed Rice
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Print Pin Comment & RateINGREDIENTS
- 120 g Rice
- 150 g Pork Belly
- 5 Cherry Tomatoes
- 2 Fresh Shiitake Mushrooms
- 50 g Diced Carrots
SEASONING
- 1 tsp Soy Sauce
- 1 tsp Oyster Sauce
- 1 tsp Tomato Sauce
- 1 tsp Cooking Wine
- A Pinch Of Salt
- 120 g Water 1:1 with the rice
INSTRUCTIONS
- Rinse and drain the rice. Transfer to a container and set aside.
- Cut the pork belly into small pieces and add to a pan. Sprinkle with a little salt. Pan-fry until the oil is released and slightly charred.
- Add cooking wine, soy sauce, oyster sauce, tomato sauce, and water and mix well.
- Pour the broth into the rice container and mix well. Then add the pork belly, diced carrots, fresh mushrooms, and cherry tomatoes.
- Steam in a steamer over high heat for 15 minutes.
- Turn off the heat and leave it for five minutes before serving.
INSTRUCTIONS VIDEO
NUTRITION
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