Ahh yeah, that's the stuff. I'm back with my own recipe for you fan (the "oily rice" I mentioned previously).
In my recipe, I simmer the pork in soy sauce to precook and season the pork as well as to make a pork broth for cooking and flavoring the sticky rice. If you keep the pork fat that renders in the broth for steaming the rice, then you won't need to add oil to the rice.
While pork belly is always delicious, I actually like how this works with country style rib, since it cooks to tenderness more quickly.
Garnishing with chopped cilantro is highly recommended.
You Fan 油飯 (Oily Rice)
1 lb. country style rib (or other slow-cooking, fatty cut, like pork belly, shoulder/Boston butt)
1 quart water
6 TBS light soy sauce
2 TBS dark soy sauce (or just 1/2 cup light soy sauce if you don't have dark)
2 TBS brown sugar
2 star anise (16 points)
3 cloves garlic, lightly smashed
1-inch piece ginger, sliced into coins
3 rice-cooker-cups sticky rice
6 dried black mushrooms/shiitake, soaked in water several hours or ideally overnight
(optional) dried shrimp, soaked 30 minutes in warm water
peanut oil as needed
- Combine water, light and dark soy sauce, brown sugar, and star anise in a medium (about 3-quart) sauce pan and bring to a boil. Add pork (slice in half to fit if needed) and simmer for 40 minutes. Remove from heat and allow pork to cool completely. Ideally, you would prepare this step the day before so that the pork and broth could be refrigerated.
- Put 3 rice-cooker-cups sticky rice in rice-cooker pot and add soy sauce pork broth (throw out the ginger, garlic, and star anise) more than the 3 cup mark for sticky rice—about halfway to the 4 cup mark (this is because we will be adding the other ingredients in to cook with the rice). Allow to soak at least 30 minutes, longer if you have time.
- While the sticky rice soaks, prep the other ingredients (mushrooms should already be done soaking at this point; you can set them to soak overnight when you pre-cook the pork, too). Slice the rehydrated mushrooms into thin slices and the cooled pork into large one- to two-bite chunks.
- Layer the mushrooms and pork over the sticky rice and if needed, add more pork broth to half-cover the topmost layer of ingredients.
- Set rice cooker to sticky rice mode and let it do its thing. When it’s finished, let the rice stand for 5 minutes before opening the rice cooker to fluff and mix the ingredients together. Serve garnished with chopped cilantro.
You can also lightly brown the other ingredients before adding them to the sticky rice to steam. I’d recommend this particularly if you want to use the dried shrimp, as it will help bring out the shrimp’s flavor more. Do this while the rice soaks (between steps 3 and 4 above).
- Heat a skillet over medium-high heat until hot but not smoking. Add the pork to the skillet in one layer and brown on both sides. Remove pork from skillet and set aside, leaving what pork fat has rendered in the skillet.
- Add a little more peanut or vegetable oil if necessary. Add garlic to skillet and stir-fry until fragrant. Add mushrooms (and pre-soaked dried shrimp if using) and stir-fry until lightly browned. Remove from heat and add all ingredients, including pork, to the rice-cooker pot, on top of the sticky rice with broth.