Savory Fujian Daikon and Pork Belly Rice

1. Marinate Pork Belly

Combine the pork belly pieces with Shaoxing wine, light soy sauce, minced ginger, dark soy sauce, five-spice powder, and white pepper in a bowl. Let this sit for at least 30 minutes, or up to 2 hours, to let the flavors deeply infuse the meat.

2. Prepare Mushrooms and Shrimp

Soak the dried shiitake mushrooms in 1.5 cups of hot water for about 2 hours until they are plump. Similarly, soak the dried shrimp in 0.5 cups of room-temperature water for 1 hour. Once rehydrated, dice the mushrooms and chop the shrimp. Combine the soaking liquids and set aside; this liquid will be used to cook the rice.

3. Assemble the Dish

Heat a wok over medium heat and swirl in the neutral oil. Add the star anise and minced ginger, then stir-fry the marinated pork belly until it turns opaque, about 1-2 minutes. Add the diced mushrooms, chopped shrimp, minced garlic, sliced sausage, preserved radish, fresh daikon, and the white parts of the scallions. Stir-fry for about 5 minutes until the daikon becomes translucent. Pour in the Shaoxing wine and cook for another 5 minutes. Stir in the oyster sauce and white pepper, then remove the star anise.

4. Cook the Rice

If using a rice cooker, rinse the rice and place it in the cooker pot. Add 1.25 cups of the reserved soaking liquid. Spoon the stir-fry mixture on top of the rice, close the lid, and start the rice cooker. If using a pot on the stove, soak the rice in water for 20 minutes to 1 hour, then drain. Place the rice in a medium pot, add 1 cup of the soaking liquid, and bring to a boil. Reduce the heat, spoon the stir-fry mixture on top of the rice, cover tightly, and cook for 15-20 minutes until the rice is done.

5. Finish the Dish

Once the rice is cooked, let it sit and steam for 5 minutes (or 10 minutes for quick-cooking rice cookers). Stir in the green parts of the scallions and season with fine sea salt to taste. The rice should be fluffy and fully cooked, with all the flavors absorbed beautifully.