Shanghai cured-pork and greens rice

Method

5 clear steps

1. 1

   Wash the greens and separate stalks from leaves. Cut stalks into about 0.5 cm pieces and leaves into 2–3 cm by 1–1.5 cm pieces. Dice pork into 1 cm cubes and rinse the rice.

2. 2

   Put pork, 10 g lard and 15 ml wine in a cold pan. Cook gently until fragrant, then stir-fry the stalks until bright green. The meat will finish cooking with the rice.

3. 3

   Put rice and 310 ml water in a non-pressure rice cooker, following its rice and water instructions; adjust within the source 300–325 ml range if required. Lay the pork and stalks on top without stirring. Start the normal rice cycle.

4. 4

   If the cooker permits opening during cooking, carefully add the leaves in the final 10 minutes. Never open a locked or pressure cooker. Otherwise cook leaves separately in a covered pan until tender and add after the rice cycle; this is a disclosed equipment adaptation.

5. 5

   Check the rice is tender and pork has reached at least 63°C. Continue cooking if needed, then keep covered and hot for 5 minutes. Mix in the remaining 5 g lard and 1 g white pepper. Serve promptly; cool leftover rice quickly and refrigerate.