How to make sticky rice with braised pork and eggs

This recipe serves about 6 to 8 people, takes approximately an hour to prepare, and provides around 4,700 calories in total.

Ingredients:

– 800 grams sticky rice. To make tasty sticky rice, choose varieties like nep cai hoa vang – yellow flower sticky rice or Tu Le sticky rice

– 700 grams pork belly

– 200 grams cha lua – pork rolls

– 4-5 eggs

– 1 cucumber

– 4 shallots

– Fish sauce, salt, sugar, caramel sauce, powder stock, pepper, and lime

– Cooking oil

– Fried shallots and pickles for serving

Instructions:

1. Preparation

a. Prepare sticky rice

– Soak 2 cups of sticky rice in water with a pinch of salt for 6-8 hours to help it absorb moisture, ensuring a better texture and consistency when cooked.

– Rinse and drain the rice. This helps make the rice plump and soft.

b. Prepare the pork

– Wash the pork belly, pat it dry, then sear the skin

– Cut pork belly into small pieces

– Blanch the meat to remove impurities

– Marinate with a teaspoon of fish sauce, a pinch of salt, sugar, and pepper.

– Let it rest for about 30 minutes.

c. Prepare other ingredients

– Peel and slice the shallots into rings.

– Wash the cucumbers, keep the skin on, and then cut them into thin slices.

2. Cooking process

a. Cook the sticky rice

To achieve soft and shiny sticky rice, you need to cook it twice. Boiling the sticky rice two to three times over heat is the secret to achieving shiny and soft sticky rice grains.

For the first cook:

– Boil water, then spread the sticky rice in a pot evenly.

– Create holes for ventilation.

– Cover the rice with a cloth or clean towel. This prevents water from stagnating and making the rice soggy.

– Open the lid occasionally to let steam escape, and stir the rice for even cooking.

Creating holes in the spread of sticky rice ensures that the rice cooks evenly. Photo by VnExpress/Bui Thuy

– After cooking for 30-35 minutes and reaching 80% doneness, remove the sticky rice.

– Spread it evenly on a tray, and let it cool. This process allows the rice to ensure softness when reheated, even after an extended period.

– If making a large batch, divide the cooled sticky rice into meal-sized boxes and freeze it.

– Lightly moisten the sticky rice with cold water, gently fluff it up.

– Place it on the stove for an additional 15-20 minutes. During this period, the sticky rice grains will absorb water, becoming soft and glossy.

The rice will become soft and fragrant after being cooked for the second time. Photo by VnExpress/Bui Thuy

b. Cook the pork

Braising the meat twice enhances its color and flavor. Braised dishes generally require a two-step cooking process for a beautiful color and enhanced flavor.

For the first cook:

– Stir the meat over medium heat to solidify the marinade, allowing it to penetrate the meat fibers

– Add hot water, bring to a boil, skim off any foam, then reduce heat and simmer.

– Boil the eggs. Peel the skin and fry the eggs until golden brown.

– Lightly fry the pork rolls to firm the surface.

– Add eggs and pork rolls in the stew.

– Adjust seasoning to taste.

– After about 20 minutes, turn off the stove and let it cool. This helps the meat, eggs, and pork rolls develop vibrant colors when braised for the second time.

For the second cook:

– Before serving, reheat the pot until the meat is tender, the eggs and patties absorb the flavor, resulting in an amber-colored, slightly viscous stock.

Braised pork with eggs and pork rolls are bathed in a fatty and rich sauce with brown hue. Photo by VnExpress/Bui Thuy

c. Make fried shallots

Northern-style braised meat often includes dried shallots for a unique flavor. In the past, dried shallot skins were used to save money and add a distinctive chewy taste.

– Check if the oil is hot, then add the shallots, stir occasionally until even.

– Once 80% done (firm, slightly yellow), turn off heat.

– Quickly place the shallots on oil-absorbing cooking paper or a strainer to cool, resulting in golden, crispy onions.

– The shallot oil can be stored to use later for other dishes.

Fried shallots feature a golden color and a delightful aroma. Photo by VnExpress/Bui Thuy

d. Make cucumber pickles

– Sprinkle a pinch of salt on the cucumbers and let it marinate for some time to release its water content.

– Squeeze out the water to enhance the cucumbers’ crispiness.

– Add a tablespoon of sugar, a teaspoon of vinegar (or lime juice), along with chillies and garlic to suit your taste.

Cucumbers are mixed with chillies and garlic, resulting in a refreshing and spicy flavor. Photo by VnExpress/Bui Thuy

Finished product:

Place hot sticky rice in a bowl, top it with braised pork, pork rolls and egg, then drizzle with a tablespoon of flavorful braised meat sauce. Add fried shallots and pickles for additional taste.

A serving of sticky rice paired with braised pork, pork rolls, and eggs. Photo by VnExpress/Bui Thuy

The sticky rice is soft and shiny while the braised meat is tender and succulent. The savory eggs and pork belly are complemented by the rich braised sauce. This dish is a comforting and convenient choice for breakfast during colder weather.

Some eateries may include extra toppings like pate and sausage to enhance flavor and richness.