Step 1

Cooking in a bamboo steamer. Soak the sticky rice in water for at least 4 hours (preferably 6 hours to overnight).

Step 2

When it's ready to cook, add 4 cups of water in a wok or pot and bring it to a boil. Meanwhile, line a piece of damp kitchen towel in a bamboo steamer.

Step 3

Drain the presoaked rice before spreading it out evenly on the towel. Poke some holes in the rice to allow the hot air to flow through. Fold in the edge of the towel before covering with lid.

Step 4

Set the steamer on top of the pot and steam for 25-30 minutes over medium heat. If the rice is not cooked through, sprinkle some water, turn and flip the rice a bit and cook for another 5 - 10 minutes.

Step 5

Cooking in a rice cooker. (this method doesn't work with an Instant Pot)

Step 6

Rinse and drain sticky rice very well with a strainer (no need to pre soak) before putting in the rice cooker pot along with 1⅓ cup of water. Cook it the same way that you'd cook white rice. Once it's done cooking, fluff the rice with rice paddle/spatula right away to loosen the rice.

Step 7

While the sticky rice is cooking, slice pork belly according the picture in the post.

Step 8

Heat a frying pan (I use an 11" non-stick pan) over medium heat, add pork belly in the pan and cook for about 3 minutes until the pork browns and the fat is rendered.

Step 9

Add ginger, garlic, dried shrimp and shiitake mushroom. Stir and cook for 1 minute.

Step 10

Turn the heat to low before adding rock sugar, soy sauce, white pepper powder, Chinese five-spice powder, sesame oil and ½ cup of water. Cover and cook for 2-3 minutes.

Step 11

Turn off the heat, mix in cooked sticky rice and crispy fried shallot. Use the side of the spatula to "cut" and separate the rice and scoop the bottom to the top so that the sauce can be distributed evenly, which in turn helps to separate the rice grains. Add a bit more water if the rice is too dry or difficult to incorporate with other ingredients.

Step 12

You can serve it right away; but for the best results, turn on low heat, stir and cook for another 1-2 minutes. Turn of the heat, cover and let it sit for 10 minutes before serving.

Step 13

Serve warm with cilantro and Taiwanese sweet chili sauce (optional).