Char Siu Pork (Rice cooker)

Ingredients

• 550g pork belly, sliced

• Marinade

• 3 tsp sugar (or brown/muscovado sugar)

• ½ tsp salt

• 1 tsp MSG

• 1 tsp five spice powder (use sparingly)

• ¼ tsp red food coloring

• 2 tbsp hoisin sauce

• 1 tsp sesame oil

• 1 tbsp vegetable oil

• 1 tbsp Chinese rice wine (Shaoxing)

• 150ml water

• For Serving

• Steamed rice

• Cucumber, shredded

• Fresh chilies, sliced

Directions

1. In your rice cooker pot, combine sugar, salt, MSG, five spice, red food colouring, hoisin sauce, sesame oil, vegetable oil, and Chinese rice wine. Mix well to combine.

2. Add water to the marinade and stir thoroughly to distribute evenly across the bottom of the rice cooker pot.

3. Add sliced pork belly to the pot, ensuring pieces are coated with the marinade. Cover and refrigerate for 30 minutes minimum, or overnight for best results. If short on time, proceed immediately to cooking.

4. Place the rice cooker pot into the rice cooker and switch to cook mode. Cook for 15 minutes.

5. Open the rice cooker and carefully flip each piece of pork to ensure even caramelization. Close the lid and continue cooking until the rice cooker clicks off automatically.

6. Remove pork from rice cooker and let cool to room temperature for best flavour development. The pork can also be served hot if preferred.

7. Slice pork at a 45-degree angle for longer, more attractive slices. Serve over steamed rice with shredded cucumber and sliced chillies on the side.

8. Optional mix the concentrated sauce remaining in the rice cooker with a small amount of hot water to create additional drizzling sauce. Add water gradually as the sauce is very concentrated.