Fava Bean Rice with Salted Pork
Ingredients
- 400 gThai or basmati rice (rinsed)
- 250 gFresh peeled fava bean (fresh or thawed)
- 200 gSemi-salted pork belly (1cm cubes)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 2 tbspPeanut oil
- 1 tbspsoy sauce
- 2 tbsprice wine
- 1 tspGinger powder
- 1 pinchFleur de sel
- 15 gFresh ginger (peeled and finely minced)
Method
Rice grains coated in rendered pork fat. Fava beans provide a firm bite and a vegetal note that balances the saltiness of the soy sauce.
- 1
Cut the pork belly into 1 cm cubes. Finely slice the spring onions, separating the white from the green parts. Peel and finely mince the fresh ginger. Rinse the jasmine rice with clear water until the water runs clear to remove the starch.
- 2
In a sauté pan with peanut oil, brown the pork belly cubes. The fat should become translucent and the meat should color. Add the white parts of the onions, the minced fresh ginger, and the ginger powder.
- 3
Add the peeled broad beans and the drained rice. Stir well to coat the rice: each grain should be shiny and enveloped in fat. Deglaze with the rice wine.
- 4
Pour in 500 ml of water and the soy sauce. Cover tightly. Cook over very low heat for 15 minutes. Turn off the heat and let rest for 5 minutes without opening: the steam finishes swelling the grain.
Frequently asked questions
How do you get this dish right?
- The final 5-minute rest is crucial: it's when the rice finishes absorbing residual moisture so it doesn't stick.
- If using very salty pork belly, do not add extra salt; the soy sauce is enough.
How long does this dish keep?
Keeps for 48 hours in the fridge. Reheat by steaming or in a pan with a splash of water to soften the grains.
