Kiam Pung

Ingredients for Kiam Pung

• 350 g pork belly
• 6 shiitake mushrooms, rehydrated and sliced
• 2 Chinese sausages, sliced
• 2 tablespoons dried shrimps (hibe)
• 2 cups glutinous rice, soaked for 1 hour
• 1/3 cup soy sauce
• 1/4 cup vinegar
• 2 tablespoons brown sugar
• 6 cloves garlic, minced
• 1 teaspoon minced ginger
• 1 bunch mustard leaves
• Freshly ground black pepper
• 3 cups water or mushroom soaking water
• Oil
• Salt

How to cook Kiam Pung

1. 1.Heat oil in a wok, sauté garlic, then stir-fry pork belly until browned all over.
2. 2.Add soy sauce, vinegar, and 1 cup water. Bring to a boil and simmer until liquid reduces by half.
3. 3.Add brown sugar, ginger, Chinese sausage, hibe, pepper, salt, and shiitake; simmer 2 minutes.
4. 4.Transfer to a rice cooker with soaked glutinous rice and remaining 2 cups water. Mix and start cooking.
5. 5.When boiling begins, stir in mustard leaves. Cook until the rice cooker switches to warm, then rest 5 minutes before serving.