I know I’ve been quiet lately, but I have a perfectly good excuse (!): NCIS Los Angeles marathons have kept my mom and I up until 12 midnight, and my body clock is as functional as a log, which means I usually wake up late. I wake up so late that I can’t even process what I want to make for lunch, and thank god for the people living next door, because they’ve never failed to feed me. But there are plans, here and there. Sometimes before I sleep I think about what to make for the following day. I juggle a few recipes that have been sitting on my to-do pile for months now. Months. But…plans get lost in translation, life gets in the way and the real world needs me. Well, I need to get a hold on the real world. Am I being cryptic? Sorry, it’s just been a crazy couple of weeks.
When one of my best friends told me twice that she’s wondering why I haven’t posted anything in a while now, that’s when I know it’s a cause for concern. I was on the phone with her when we had the conversation. But after she told me that, I looked over my shoulder and there it was: a medium-sized pot with steam trying to waft out. Rice was cooking, slowly taking in the different sauces that made up the liquid, the tender pork cubes (YES EVERYONE I’M POSTING PORK AGAIN!) becoming even more tender, and that tiny hint of five spice wraps it all together.
I was inspired by the smell and taste of pork asado, the filling that I like in my siopao. While watching NCIS, sometimes I also blurt out what I’d give to have a nice bowl of adobo rice with me, so it’s been on my mind lately.
There’s this heavy snack/meal (notice how I can blur the lines between the two), called “Matchang” (not to be confused with matcha green tea powder) that is essentially sticky/glutinous rice (malagkit), flavored with soy sauce and other chinese spices, with meat and a hard-boiled egg, wrapped in a banana leaf.
I think what I made is like matchang, without the banana leaf, and I’m more generous with the pork. Of course that makes sense. But anyway, this is just to remind all of you that I’m still here, and I’ll always be around. With lots of pork recipes in tow.
Pork Asado Sticky Rice (serves 4 – 6)
Remember to cook the rice in a pot that can easily hold double the amount of rice you put in. Rice is crazy like that.
- ½ kg pork belly, cubed
- 1 ½ cups water, to boil the pork
- 1 – 2 chinese canton sausages, sliced
- 6 tablespoons oyster sauce
- 4 – 5 tablespoons soy sauce
- 1 tablespoon Chinese rice wine
- 1 286-gram can shiitake mushrooms (or use fresh ones), halved
- 2 cups uncooked plain rice
- 1 cup uncooked glutinous rice (malagkit)
- 1/4 teaspoon Chinese five spice powder
- 5 cups water
- Salt and pepper, to taste
- In a pot, place the pork, sausage and add the water. Allow to boil on medium heat.
- When the water has almost evaporated and the pork is tender, add the shiitake mushrooms, soy sauce, rice wine and oyster sauce. Mix to coat the pork with the sauces.
- Add the rice, five spice powder and the water. Sprinkle it with salt and freshly cracked black pepper.
- Cook over low heat, covered, for 30 – 40 minutes or until rice has absorbed the liquid and has cooked through. Serve warm and enjoy!