Side Of Jasmine Rice Recipe

Rinse the rice: place 1.5 cups jasmine rice in a fine-mesh sieve or bowl. Rinse under cold running water, swishing with your hand until water runs clear (about 2–3 rinses). Drain well.

Combine rice, water and salt: in a medium saucepan with a tight-fitting lid, combine the rinsed rice, 1.75 cups water, 1/4 tsp kosher salt and 1 tsp butter or oil if using. Let rest 10–15 minutes if you have time (optional) to hydrate the grains for fluffier rice.

Cook the rice: bring to a gentle boil over medium-high heat, then immediately reduce heat to low, cover tightly and simmer for 12–14 minutes without lifting the lid.

Steam off heat: after 12–14 minutes turn off the heat and let the rice sit, still covered, for 10 minutes to steam. Do not stir during this time or the rice will become gummy.

Fluff and keep warm: remove lid, fluff rice gently with a fork, then keep covered until ready to serve.

Prep sitaw and pork

Trim the woody ends from 8 oz sitaw and cut into 2–3 inch pieces. If using pork, cut 6 oz pork into 3/4 inch pieces. Smash and chop 4 cloves garlic.

Brown the pork (if using)

Heat 1 tbsp vegetable oil in a medium skillet or shallow saucepan over medium-high heat. Add pork pieces in a single layer and sear until browned on most sides, about 3–4 minutes. Remove and set aside. If using tofu instead, pan-fry until golden and set aside.

Sauté garlic

Lower heat to medium. Add the chopped garlic to the pan and sauté until fragrant and lightly golden, about 30–45 seconds, being careful not to burn it.

Deglaze and add liquids

Return the pork to the pan. Add 2 tbsp white or cane vinegar and let it bubble for about 30 seconds without stirring to slightly cook off the sharpness. Add 2 tbsp light soy sauce, 1/2 cup water, 1/2 tsp crushed black peppercorns, 1 bay leaf and 1/2 tsp brown sugar if using. Stir gently to combine.

Simmer to tenderize

Bring the mixture to a simmer, then reduce heat to low. Cover and simmer gently for 10–12 minutes, or until pork is tender (if using tofu, simmer 4–6 minutes to meld flavors).

Blanch sitaw

While the adobo simmers, bring 4 cups water to a rolling boil in a separate pot and add a pinch of salt. Add the sitaw pieces and blanch 1–2 minutes until bright green and just tender-crisp. Immediately transfer sitaw to an ice bath (2 cups ice + cold water) to stop cooking, then drain well.

Combine sitaw with adobo

After the pork is tender and sauce has reduced slightly (you should have a thin saucy glaze), add the blanched sitaw to the pan. Gently toss to coat and cook together 1–2 minutes so the beans absorb flavor and are heated through. Taste and adjust seasoning with 1/4 tsp salt or a splash more soy/vinegar if needed.

Finish

Remove the bay leaf. Transfer sitaw adobo to a serving dish. Spoon any remaining sauce over the beans. Serve immediately alongside the jasmine rice.