Rice Cooker Pork Belly With Mui Choy Food

RICE COOKER PORK BELLY WITH MUI CHOY

Steps:

• Put the mui choy in a large bowl and add at least 8 cups of cold water. Refrigerate and soak until hydrated, 4 to 8 hours.
• Lift out the mui choy into a small bowl, leaving the water and any grit behind. Rinse out the large bowl and add the drained mui choy and more water. Swish the mui choi and drain. Repeat until there is no grit at the bottom of the large bowl, 2 to 3 times more.
• Shingle the pork belly slices in a single layer in a programmable locking 10-cup rice cooker (not a steamer-style cooker; see Special equipment). Top with the ginger and star anise.
• Mix the chicken broth, light soy sauce, Chinese cooking wine, dark soy sauce, sugar, fish sauce and Chinese red fermented bean curd in a medium bowl until the sugar dissolves and the red fermented bean curd breaks into small pieces. Pour the mixture over the pork belly.
• Squeeze out any water from the mui choy and place in a small bowl. Add the vegetable oil, garlic and 1/2 teaspoon salt. Toss together, then sprinkle the mui choy over the pork belly. Close the lid and set to cook on white rice/sushi rice mode until the pork belly is cooked through, 1 hour.
• Using a large rubber spatula, carefully transfer the pork belly and mui choy to a large plate. Pour the cooking liquid into a liquid measuring cup and add enough cold water to measure 1 1/2 cups.
• Rinse and drain the jasmine rice until the water runs almost clear. Add the rice and reserved cooking liquid to the rice cooker. Place the pork belly on top, followed by the mui choy, then the napa cabbage. Close the lid and cook on white rice/sushi rice mode until the rice is cooked and the pork belly is tender, about 50 minutes (see Cook's Note).
• Serve the pork belly, mui choy, rice and cabbage sprinkled with scallions if using.