My mum cured her own pork belly, rubbing it with lots of salt & deep frying it. I managed to smuggle some back to KK in May & store them in my deep freezer. As we don't take fatty meat, I'll trim all fats off the cured pork belly before I cook with them.
The ingredients for cabbage rice :
3 1/2 cups jasmine rice
2 1/2 cups hot chicken stock
8 shallots, sliced
5 cloves garlic, crushed
1 Tbsp dried shrimp, washed & minced
4 pcs each of dried scallops & dried shitake mushroom, rinsed, cover with enough water in a bowl, steam it with a dash of Hua Tiao wine till soft, tear the scallops into thin strands & slice the mushrooms
1 small head cabbage, washed & torn into pcs
1 pc Jin Hua ham & cured belly pork, cut into small pcs (omit the Jin Hua ham if you don't have it & replace the cured belly pork with roasted pork)
Heat some oil in a wok till hot, add shallots, garlic & minced dried shrimp, cook till lighly brown & aromatic, add Jin Hua ham & cured belly pork (if using), cook for another 5 mins. Add rice, stir to combine, add the dried scallop & mushroom mixture & 1 cup chicken stock, mix throughly, cover the wok & let the rice cook over low heat. About 10 mins later, uncover the wok, stir through, add another cup of chicken stock, cover & let cook another 10 mins, after that add the cabbage & remaining stock, continue to cook for about 5 mins, season to taste.
* More or less stock can be added to adjust the doneness of the rice. I only added a dash of soya sauce & a little sugar, no other seasoning is required. The flavour from the ham, cured belly pork, dried scallop & mushroom are enough to season the rice. This portion of cabbage rice is enough for our dinner & lunch tomorrow.