AuthorHungry PandaCategoryMeatDifficultyIntermediateINGREDIENTS
2 rice measuring cups long grain white rice
350 g pork shoulder chunks (or chicken chunks/ boned thigh chicken if you prefer)
2 medium potatoes (parboiled and set aside)
3 cloves garlic (bashed with back of a knife)
1 red onion chopped into slices
100 ml soy sauce
140 ml white vinegar
360 ml water
½ tsp ginger, finely chopped
1 pinch paprika
5 bay leaves
1 pinch salt and black pepper
1 tsp brown sugar to taste
1 tbsp cornflour in water to thicken
HOW TO MAKE
1
Use two rice measuring cups of rice then fill to the WHITE RICE or LONG GRAIN 2 cup level line in your rice cooker bowl with water.
2
Press the WHITE rice function (or LONG GRAIN setting if you have it) of your rice cooker and press START.
3
In a pan saute garlic, onions and ginger until soft. Add the pork chunks and seal.
4
Add the soy sauce, vinegar, water, bay leaves and paprika.
5
At this point add a little salt and pepper and sugar (usually around 11⁄2 tbsp). Add the potatoes.
6
Leave to simmer for up to an hour. The longer you leave to simmer, the fuller the flavour.
7
Add cornflour and water to thicken and add more salt and pepper, according to how it tastes.
8
Cook for a further 10 mins - serve with rice
Ingredients
INGREDIENTS
2 rice measuring cups long grain white rice
350 g pork shoulder chunks (or chicken chunks/ boned thigh chicken if you prefer)
2 medium potatoes (parboiled and set aside)
3 cloves garlic (bashed with back of a knife)
1 red onion chopped into slices
100 ml soy sauce
140 ml white vinegar
360 ml water
½ tsp ginger, finely chopped
1 pinch paprika
5 bay leaves
1 pinch salt and black pepper
1 tsp brown sugar to taste
1 tbsp cornflour in water to thicken