Jiu-mi Fan

• servings: 1
• active time: 15
• total time: 1hr 45min, to 2hr 45min

Ingredients

1 piece of La Rou/Lap Yuk

1 portion of short grain rice

1 handful of peas

Freshly ground Sichuan Pepper

Directions

Wash the la rou, scrubbing to remove excess oil then place it in a bowl of water. Rinse the rice until the water runs clear and transfer to a bowl of water. Soak the rice and la rou for 1-2 hours, draining and adding fresh water to the la rou halfway through.

Drain the rice and remove the la rou, patting it down with a paper towel. Halve it, then quarter the halves and cut the resulting blocks into small cubes. Heat a wok to medium high, coat with oil and stir-fry the la rou until it's crisping at the edges and the fat is rendered.

Add the drained rice to the wok, stiring constantly to avoid it sticking for 3 minutes. At that point, shut off the heat and transfer to a rice cooker. Add enough water to just cover the rice and la rou and set the rice cooker going.

Meanwhile, put a pot of water on to boil and bloom some Sichuan peppercorns in a dry pan, then crush them with a mortar and pestle. Once the water has come up, boil the peas and drain. When the rice cooker has finished, don't open for 15 minutes.

As you are just ready to serve, open the rice cooker and mix in the peas and Sichuan peppercorn, then pack firmly into a small bowl and turn out onto the middle of the plate.