Salted pork and greens rice

Check the cured pork’s storage and thorough-cooking directions, then dice it small. Wash the greens, dice stems and slice leaves, keeping raw-pork equipment separate.

Fry pork over medium-low heat in about two thirds of the lard, add optional wine and sugar, then the stems. Follow the pork’s cooking requirements and use a thermometer; further heating follows in the rice cooker, and translucency alone is not proof.

Rinse and drain rice into the cooker and add the listed rice water. Layer pork and stems on top without stirring. Use a suitable mixed-rice program within the fill limit, adjusting water to the rice and appliance instructions.

Cook the leaves in the remaining lard until fully wilted and hot. When rice finishes, check for no hard grains and measure the thickest cured-pork center for at least 63°C; follow a higher package requirement if given. Continue a proper cooking cycle if needed rather than using keep-warm to cook raw rice or meat.

After rice and pork are fully cooked, cover and set a 5 min rest reminder. Fold in the cooked leaves and optional white pepper and serve promptly.