Stewed Pork Cabbage Rice (Rice Cooker) – Delishar

 Don’t you just love one pot meals? Especially one where you don’t even have to stand around and wait for it to cook? The recipe I’m posting today is one of those meals. There is one short cut there, that is to use canned stewed pork.

This dish is inspired by the very popular stewed pork beehoon, and my mom. My mom used to make a rice cooker stewed pork belly rice that was very similar. She basically dumped in 2-3 cans of stewed pork belly and allowed the rice to cook in the gravy and fats. It was yummy, but also it can be pretty greasy due to the fats from the belly, gravy, and the final piece of butter she throws in just for that buttery aroma.

Not that this dish is all that healthy, but it sure is convenient. I added a few more items for a more balanced and fragrant outcome, and took out as much fats I could from the pork chops to make it lighter. If you do not mind the extra calories, the tbsp of butter at the end gives the dish an extra fragrant finish.

Vegetarian? Switch the stewed pork for canned mocked duck meat, and replace chicken stock with vegetable stock. It works the same. 🙂 

Stewed Pork Cabbage Rice (Rice Cooker)

Sharon of Delishar

  • 2 cups rice rinsed
  • 1/2 cabbage chopped into small pieces (about 1-1/2 cups)
  • 2 cans of stewed pork chops bones and fats removed, gravy reserved
  • 3-4 shiitake mushrooms stems removed and diced
  • 2-3 cloves garlic smashed
  • 4-5 slices of old ginger
  • 1 tbsp dark soy
  • 1 tbsp light soy or to taste
  • 1/4 tsp sugar
  • White pepper to taste
  • 1/3 cup water or low sodium chicken stock
  • 1 tbsp butter optional
  • Coriander and sliced red chilli to garnish
  • Shred pork into smaller chucks

  • Add rice to rice cooker pot then add the 2 cans of reserved gravy

  • Add 1/3 cup water/stock, sugar, 1 tbsp dark soy, light soy, and white pepper

  • Give the rice a mix

  • Add stewed pork, mushrooms, garlic, ginger, and cabbage

  • Give it a stir and cook as per normal

  • Allow rice to sit for 5 minutes when done

  • Add butter and fluff up rice while mixing in the softened garlic

  • Season with more soy if needed

  • Remove ginger slices before serving

  • Garnish with coriander and chilli slices, and serve.

Substitute stewed pork for canned mock duck meat, and chicken stock for vegetable stock for a vegetarian version.


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Stewed Pork Beehoon – Delishar

Here’s a quick and easy one pot local favourite! Most Singaporeans are not a stranger to this dish, and will classify it as comfort food. The recipe calls for canned stew pork, and it has to be Narcissus brand, which is available at all major supermarkets by the way. Some family recipe uses the pork legs, some prefer the bone in pork chops, but I like the stewed pork slices. Which is the belly meat, with skin on and layers of fats.

However, I always discard the fatty bits and the skin, using only the lean meat. Partly because I’m trying to redeem myself by making it slightly healthier. The only exception is when I’m cooking for my mum, or for guest whom I know will enjoy the gelatinous fatty layers. My mum will give me a earful on how I’m wasting the ‘best’ part of the whole dish if I she knows I discard her favourite collagen-rich layers away! :p So let’s keep it a secret between you and I, okay?

Stew Pork Beehoon 1

I made this for my family for the first time. If I’m not wrong, I made it on a very busy Sunday. Where I’m between having to pick the kids up from Sunday class, grocery shopping, getting lunch ready for the girls, feed the girls lunch, cleaning up the house, constantly entertaining the girls, and making sure dinner is ready before the husband comes back from softball. The husband will usually be famished when he returns from his softball games. 

When the husband got home, he was ready to eat. Lucky for me, I made extra portions that day because the husband had 2 servings of this dish! My elder daughter, also the picky one of the lot, cleared her plate quickly as well and thanked me for a delicious meal. That evening, the husband give me a kiss after dinner and thanked me for a delicious meal as well. What they didn’t know was that, it was a really simple one pot meal that was done within 30 minutes! 


Oh, on the side note. Catch me on 弹指间的料理 6th April 2016, Wednesday on Channel 8 at 8pm. I will be cooking along side Touch Screen Cuisine’s hosts Ben Yeo and Vivian Lai, together with the hilarious Dennis Chew as he tries to recreate one of my recipe: Steamed Cabbage Wraps. The program will feature celebrities cooking and recreating recipes of 12 cooking bloggers. How will they fare? 12 cooking bloggers bringing you their unique style of cooking, one every week! It is going to be entertaining and you might be able to pick up a few kitchen tricks here and there too! Help spread the word!


Stewed Pork Beehoon


  • 200 g dried beehoon
  • 2 cans Narcissus Stewed Pork Sliced 383G/can
  • 4 shitake mushrooms sliced
  • 1 carrot cut into match sticks or shredded
  • 4 pieces of napa cabbage thinly sliced
  • 2-3 garlic cloves minced
  • 1 shallot sliced
  • 1 tbsp shaoxing wine
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 3 tbsp dark soy sauce
  • white pepper to taste
  • 3 large eggs lightly beaten
  • 1 tsp soy sauce for eggs
  • white pepper to taste for eggs
  • 1 tbsp cooking oil for eggs
  • 1 tbsp sesame oil
  • 1 tbsp cooking oil
  • Sliced red chilli to garnish
  • Chopped coriander leaves to garnish
  • Season eggs with 1 tsp light soy sauce, and white pepper to taste.

  • Heat 1 tbsp cooking oil in non-stick pan.

  • Add eggs and cook until almost set, flip and cook for another minute.

  • Remove, allow to cool, and slice into 2 inch slices.

  • Soak beehoon in warm water until soft, drain and set aside.

  • Separate stewed pork from it’s gravy.

  • Remove fatty bits (optional).

  • Strain grease and bits from gravy, and set gravy aside.

  • Heat wok with oils on medium high heat.

  • Stir-fry garlic and shallot until shallot softened.

  • Add mushrooms, carrot, and napa cabbage.

  • Then add reserved stewed pork gravy.

  • Stir-fry until vegetables are soft, then add stew pork.

  • Add beehoon, season with fish sauce, light soy sauce, pepper, and dark soy sauce.

  • Stir-fry until liquid is almost completely absorbed.

  • You can add some water if you light your beehoon more wet.

  • Serve garnish with sliced eggs, chilli, and coriander leaves.

Stew Pork Beehoon insta 1

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Thai Style Stewed Pork Belly – Delishar

I’ve probably made soy sauce stew pork a gazillion times when I was living in Aussie. That was my go-to recipe when I want comforting Asian food that reminds me of eating at home. I always thought that will forever remain my favourite stewed pork recipe. But all that changed when I went to bangkok with a friend, and she ordered a bowl of stewed pork belly to share. 

Oh mah goodness! The spices made the stew sooooooo much better! So much warmer in terms of flavour, and so much more comforting. 

My littlest one (Peighton) has claimed this to be her favourite pork dish. She can’t stop asking for more meat, and was slurping down her gravy. Our plates were clean that night, not a one piece of pork was left, and there I was hoping there will be leftovers for my lunch the next day! Lol!


Thai Style Stewed Pork Belly


  • 500 g Pork Belly cut into 1/2 inch pieces
  • 1 tbsp 5 spice powder
  • 2 cinnamon sticks
  • 2 coriander roots
  • 5 cloves
  • 1 tsp coriander seeds
  • 1/2 tbsp white peppercorn lightly smashed
  • 2 tbsp dark soy sauce
  • 4 tbsp fish sauce or to taste
  • 10 cloves old garlic smashed
  • 2-3 tbsp palm or brown sugar or to taste
  • 3.5 – 4 cups water
  • 4 hard boiled eggs shells removed
  • Cilantro to garnish
  • Blanched xiao bai cai to serve
  • Bring 3.5 cups water to boil.

  • Put peppercorn, cinnamon sticks, cloves, and coriander seeds into herb bag

  • Add pork, garlic, corander roots, 5 spice, and spice bag into boiling water.

  • Bring to boil, cover and cook for 30 minutes on medium heat.

  • Skim off scum.

  • Season with fish sauce, dark soy sauce, and sugar.

  • Cover and cook for another 20 minutes.

  • Add some water if liquid evaporated too much.

  • Add hard boiled eggs and cook on low heat for 10 minutes.

  • Garnish with cilantro.

  • Serve with blanched xiao bai cai and steamed rice.

Use a sauce pan that fits all the ingredients snugly.
By using a wide pan or larger pan, the liquid will evaporate faster.
Adjust seasoning to taste. Always add less and adjust later.
Add some firm tofu for extra protein.

Stewed Pork Belly 2

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