Rice-Cooker Pork Belly Kimchi Rice

Serving 4 pax
Preparation Time 40 mins
Skill Easy

3 cups Short-Grain Rice
200g Pork Belly (sliced thinly like shabu shabu)
3 cloves Garlic (sliced thinly)
3 tbsp Soy Sauce (to taste)

Choose any 3 (or all)
1 handful Edamame (peeled)
4 Dried Shiitake Mushrooms (rehydrated and sliced thinly, reserve the water)
1 Small Carrot (sliced thinly)
70g Kimchi (finely chopped)
5 pcs Sweet Japanese Beancurd Skin* (cut into bite-sized pieces)

Rice seasoning
1 ½ tsp Chicken Powder
3 tbsp Mirin (optional)

Garnish (optional)
Spring onion and/or coriander
Sesame seeds

*Available at your nearest FairPrice store

  1. Rice: Wash the rice. Add the reserved shiitake water and rice seasoning, then cook according to your rice-cooker’s instructions. Stir in the sliced garlic.
  2. Set aside the pork belly and prepare the remaining ingredients as stated on the list. If using the sweet Japanese beancurd skin (inari). do not add it into the rice cooker at Step 1. Stir it in only after the rice is cooked.
  3. Layer the ingredients on top of the rice in order of firmness, but do not mix it into the rice: carrots, mushrooms, edamame, and kimchi, followed by the meat piece by piece to avoid lumps. Continue cooking per the rice-cooker’s instructions.
  4. Assembly: Once it is ready to serve, drizzle soy sauce and remaining inari (if using) and mix well. Leave it uncovered for 2 mins to allow the excess moisture to evaporate.
  5. Serve warm. Garnish with additional seaweed, spring onion or coriander if desired.






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