Sticky Rice With Pork (油飯 yóu fàn)

A traditional Taiwanese dish that has become a recent favorite.

This sticky rice recipe is similar to what you might find at a dim sum restaurant, wrapped in a large lotus leaf. However, it’s pretty easy to make at home if you are willing to forgo the lotus leaves.
Sticky Rice with Pork
2 C sticky rice (sweet rice, preferably long grain but I used a short grain rice)
1 shallot, finely sliced
4-5 dried shiitake mushrooms, softened in a cup of warm water
1/4 cup dried shrimp, softened in a cup of hot water
8 oz pork shoulder or other fatty cuts, finely diced
3 T soy sauce
3 T mirin
dash white pepper

Soak the rice for at least two hours. Drain, then add 1 C water and simmer on low heat for 20 minutes. Remove from heat.

Marinate the pork in soy sauce, mirin, and white pepper.

Soak the shiitake mushrooms in warm water until soft, about 15 minutes. Squeeze dry, then slice thinly.

Remove the dried shrimp from the soaking water and give them a rough chop.

Fry the sliced shallots in a pan over medium heat, with a generous dash of vegetable oil until well browned and crispy. Add the shiitake mushrooms and dried shrimp, fry until lightly browned and fragrant. Add a dash of soy sauce to the pan and stir until the soy sauce is absorbed.

Add the meat with marinade, and stir fry until cooked. Stir the meat mixture into the hot rice, continuing to cook over low heat until everything is combined and sticks together.

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