Cuisine
Chinese
Time
1 hr
Servings
2 people people
210g jasmine rice
230ml water
30g salted cured pork (diced Chinese ham or pancetta)
1/2 teaspoon ginger
4 bunches of bok choy/ choi sum (225g, washed and finely chopped)
Salt and pepper for seasoning
Soak the jasmine rice for 45 minutes.
Finely chop the veg and roughly chop the ginger into large slices.
Place the pancetta in a pan on low heat to render out the fat. Once that is cooked, tip the pancetta and the fat into a clay pot. With the residual fat in the pan, add the ginger and saute for a few mins before adding the rest of the greens. Wait for them to wilt.
Once your rice has soaked for 45 mins, pour it all into the clay pot. Mix the rice and pork. Bring the clay pot up to a boil, then simmer on the lowest setting for 8 mins. Once the rice is steamed, mix in the greens. Season with a pinch of white pepper. Serve!
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