Chinese cured pork rice 'là ròu fàn' 臘肉蒸飯

My friend TT sent me two chunks of là ròu from Taiwan. La rou is a southern Chinese specialty. Growing up in Taiwan, my memories of Chinese New Year are accompanied by the aromas of la rou rice steaming in the rice cooker. 

Ingredients

75g là ròu cured pork
1⅓ C wholegrain basmati, soaked & drained
1 C filtered water (for steaming)
1 C filtered water
2 tsp lard, rendered
1 tsp soy sauce (for colour and fragrance)

Method

Lard

1. Soaked the cured pork in cold filtered water for 20 minutes.
2. Blanch the cured pork in boiling water for 5-8 seconds. Remove and set aside. Discard the water.
3. Steam the cured pork in a basket until the meat softens and the fat becomes translucent. Remove and cut the pork into 2mm-thick slices. Keep the water used to steam the pork.
4. In a bottom-heavy pan, pour in the rice and water, including the water used to steam the pork. Stir.
5. Place the pork slices on top of the rice and cover. Bring to the boil and simmer for 12-15 minutes, or till the rice is cooked.
6. Remove the rice from the heat. Add in the soy sauce and lard and let sit with the lid on for a few minutes.
7. Serve hot.

While cooking, the entire apartment filled up with the wonderful aroma of the cured pork, bringing me back to my childhood and time with my family.