Rice cooked with pieces of pork and rendered pork fat in one pot until deeply flavoured — the everyday home version of Jadoh that is simpler than the festival version.
Ingredients
2 cups long-grain rice — washed
200g pork belly with fat — cut into small 1 cm cubes
1 small onion — finely chopped
1 inch ginger — finely grated
3 garlic cloves — finely minced
1/2 tsp turmeric
1 tsp black pepper — coarsely crushed
3.5 cups water
1 tsp salt
2 spring onions — sliced, to garnish
Method
Place the small pork belly cubes in a dry pot over medium heat.
Cook stirring for 5 to 6 minutes until the fat renders out and the pork pieces begin to brown and crisp slightly.
Add finely chopped onion. Cook in the rendered pork fat for 3 minutes until softened.
Add grated ginger and minced garlic. Stir 1 minute.
Add turmeric and black pepper. Stir.
Add washed rice. Toss in the pork fat and aromatics for 2 minutes — each grain should coat with the flavoured fat.
Add 3.5 cups water and salt. Bring to a boil. Stir once.
Reduce to the lowest heat. Cover tightly.
Cook 18 to 20 minutes without lifting the lid.
Turn off heat. Rest covered for 5 minutes.
Fluff gently with a fork. Garnish with sliced spring onion.