Ingredients
250 g (about 1/2 lb) high-quality long-grain rice, 150 g (about 1 cup) fresh young peas, 50 g (about 1/4 cup) diced cured pork belly.
Seasonings
25 g (about 2 tablespoons) lard or rendered pork fat, salt to taste.
Instructions
1. Rinse the rice thoroughly, then drain for about 3 hours; rinse the fresh peas clean.
2. Place a wok over high heat and add lard. When it begins to smoke, stir-fry the cured pork cubes a few times, then add the peas and stir-fry for 1 minute. Add salt and enough water to cover the rice by about two finger-widths. Bring to a boil, then add the rinsed rice, gently stirring along the edge of the wok with a spatula. As the water is absorbed by the rice and reduces, stir more quickly while lowering the heat slightly. Once the rice and water have blended, spread the rice evenly, poke a few holes with thick bamboo chopsticks to allow steam to rise and prevent undercooking, then cover and simmer. When steam begins to rush out rapidly, reduce to the lowest heat and continue simmering for about 15 minutes. The finished rice is soft, sticky, smooth, rich, and savory, packed with protein, fat, carbohydrates, calcium, phosphorus, iron, zinc, and vitamins B1, B2, E, C, and niacin. In traditional Chinese medicine, peas are considered sweet and neutral in nature, helping to harmonize the stomach, promote urination, stop diarrhea, and reduce swelling.