Steamed Pork and Bok Choy in a Rice Cooker
Steamed Pork and Bok Choy in a Rice Cooker
Easy Rice Cooker Steamed Pork and Bok Choy
This recipe is an adaptation of a Dongpo Pork recipe, creatively made easier and faster using the multi-cooker/rice cooker’s steaming function. It offers a delightful combination of tender pork and crisp bok choy, guaranteed to make you finish your rice bowl in no time!
Main Ingredients- Pork 1 cup (approx. 200g) – Use cuts suitable for boiling, like pork shoulder, belly, or neck.
- Bok Choy 2 heads – Choose fresh and crisp ones.
- Onion 1 medium – Adds sweetness and depth of flavor.
Seasoning Ingredients- Soy Sauce 2 Tbsp – Forms the base flavor.
- Cooking Wine (Mirin or Sake) 2 Tbsp – Removes pork odor and enhances flavor.
- Oyster Sauce 1.5 Tbsp – Essential for adding umami.
- Sugar 3 Tbsp – Balances the sweet and savory notes, maximizing deliciousness.
- Minced Garlic 1 Tbsp – Adds rich aroma and taste.
- Minced Ginger 0.5 Tbsp – Cuts through the richness of pork and adds a fragrant note. Can be omitted, but highly recommended for better flavor.
- Black Pepper to taste – Adds aroma and balances the overall taste.
- Soy Sauce 2 Tbsp – Forms the base flavor.
- Cooking Wine (Mirin or Sake) 2 Tbsp – Removes pork odor and enhances flavor.
- Oyster Sauce 1.5 Tbsp – Essential for adding umami.
- Sugar 3 Tbsp – Balances the sweet and savory notes, maximizing deliciousness.
- Minced Garlic 1 Tbsp – Adds rich aroma and taste.
- Minced Ginger 0.5 Tbsp – Cuts through the richness of pork and adds a fragrant note. Can be omitted, but highly recommended for better flavor.
- Black Pepper to taste – Adds aroma and balances the overall taste.
Cooking Instructions
Step 1
First, prepare the pork. One cup packed is about 200g, suitable for two servings. I used pork shoulder for its tender texture, but pork belly or neck would also work wonderfully and add richness.
Step 2
Let’s make the flavorful marinade! In a bowl, combine 2 Tbsp soy sauce, 2 Tbsp cooking wine, 1.5 Tbsp oyster sauce, 3 Tbsp sugar, 1 Tbsp minced garlic, 0.5 Tbsp minced ginger, and a pinch of black pepper. Mix well. Add the prepared pork to this marinade, coat evenly, and let it sit in the refrigerator for 15 minutes. This step tenderizes the pork and infuses it with flavor.
Step 3
Next, prepare the bok choy. Gently separate the leaves from two large heads of bok choy. Wash them thoroughly under running water to remove any dirt or debris, ensuring their crispness is preserved.
Step 4
Now, let’s prepare the base for our steamed dish. Lay one layer of the washed bok choy leaves at the bottom of the rice cooker. Then, thinly slice one medium onion and spread the slices evenly over the bok choy. The cooked onion will add natural sweetness to the dish.
Step 5
With the vegetables forming a base, it’s time to add the marinated pork. Pour the pork and all the marinade into the rice cooker, spreading it evenly over the vegetables.
Step 6
Place the remaining bok choy leaves on top of the pork. Layering the ingredients this way allows the steam in the rice cooker to cook everything evenly, allowing the flavors to meld beautifully.
Step 7
Now, simply set your rice cooker to the ‘steam’ or ‘multi-cook’ function for 20 minutes, and your delicious steamed pork and bok choy will be ready! After cooking, the juices at the bottom will be concentrated and flavorful. Use a spatula to gently mix everything together, ensuring the sauce coats the pork and bok choy evenly.
Step 8
Voila! Your impressive steamed pork and bok choy is complete. Serve it with hot rice for a truly satisfying meal. Enjoy your fantastic home-cooked dish!
