95 g white rice
250 g Char Siu marinated pork belly pieces (buy them from your local Asian caterer))
1 finely chopped shallot
½ head of broccoli cut into florets
1 thin omelet cut into cubes
A pinch of chili powder
A pinch of pickled ginger
1 tablespoon peanuts in their skins
Cook the rice, if possible use a rice cooker (otherwise cook as Creole boiled rice).
Remove the rice from the rice cooker and spread it out on a baking tray to make a uniform layer, put the tray in the fridge and leave until the rice is completely chilled.
When the rice is cold remove it from the fridge and place it in front of a fan to dry it out, during this stage it is important to stir the rice regularly so all surfaces dry out thoroughly. However, be careful not to over dry the rice, otherwise it will become too hard during cooking.
Put a frying pan on a high heat, and heat up two tablespoons of Colza (rapeseed) oil.
Sear the cubes of pork belly in the frying pan on high heat, season, and continue cooking until the meat is caramelized well. When the meat has obtained a good colour, push the pork belly cubes to one side of the frying pan and add two tablespoons of Colza oil.
Crumble the rice into the frying pan to form a thin layer and spread out the cubes of pork evenly under the rice. Continue cooking so that the rice caramelizes on one surface and a you obtain a lovely balance between the crunchiness of the crust and the soft rice. Once this is achieved turn over the rice and cook the other side in the same way. Add more Colza oil if needed.
Then, add the chopped shallot, the broccoli florets (which have been blanched), the pickled ginger and the chili. Cook until the broccoli is heated through then serve in a large warm bowl.
Sprinkle the peanuts, chopped shallots and cubes of omelet over the top.
Take your time to enjoy this unique dish.