Step 1

Cut the roast pork into bite-size. Rinse the rice in cold running water until the water runs clear and drain off all the water. Preheat a large pot over high heat. Add cooking oil/fat. Add black garlic and stir fry for about 30 seconds. Add roast pork belly / pork belly / bacon and stir fry for about 1 minute. Add rice grains and soy sauce and stir to mix everything

Step 2

Pour in the chicken stock. Bring to a boil and then lower the heat to low let it gently simmer. Cover the lid and let it cook for the next 20 minutes. Turn off the heat and let it sit for 10 minutes and then uncover the lid and fluff the rice with fork

Step 3

Transfer the rice to rice cooker insert. Pour in the chicken stock and stir to mix. Cook on white rice setting (if there's option to do so) or let it cook for about 20 minutes

Step 4

Press the saute button and let it heat up and when it turns hot, add cooking oil/fat. Add black garlic and stir fry for about 30 seconds. Add roast pork belly /pork belly /bacon and stir fry for another 30 seconds. Add rice grains and soy sauce and stir to mix everything. Pour in the chicken stock and give it a good stir to make sure nothing catches at the bottom

Step 5

Turn off the saute mode and switch to Pressure Cooking - High-Pressure Cooking and use -/+ to set the time to 5 minutes. Make sure steam release handle is sealed. It may take somewhere between 10 minutes to pressurize. When 5 minutes is up, wait for 10 minutes and then turn steam release handle to venting and open the lid, fluff the rice

Step 6

Sprinkle with crispy fried shallots / bawang goreng (if using) and green onions. Serve warm