Electric Cooker Taiwanese Pork Geng Rice Bowl (or Soup Rice)

A Taiwanese-style pork geng rice bowl made in an electric cooker, blending chewy pork pieces with a clear, sweet broth. The rice soaks up the rich soup essence, resulting in a smooth and warming dish. Ingredients: 200g store-bought pork geng (meatballs/strips) Half a daikon radish (cut into small pieces for sweetness) or napa cabbage 3 dried shiitake mushrooms (rehydrated and sliced), a pinch of dried shrimp, 1 tbsp fried shallots 2 bowls of cooked white rice (or cook raw rice with broth) Seasonings: 1 tbsp soy sauce, 1 small cube of dashi stock or chicken stock, 1 tbsp black vinegar, white pepper, moderate amount of cornstarch slurry Instructions: Sauté aromatics and prepare base: Heat a pan, sauté sliced shiitake mushrooms and dried shrimp until fragrant. Add soy sauce and stir-fry. Place the sautéed ingredients and daikon radish in the inner pot, add 4 cups of water and the stock cube. Cook in electric cooker: Add 1.5 cups of water to the outer pot of the electric cooker and press start to cook the radish until tender. Add pork geng: Once the cooker finishes, add the pork geng and fried shallots. Add 1/2 cup of water to the outer pot again and steam. Thicken and combine: Pour in the cornstarch slurry to thicken slightly. Season with black vinegar and white pepper. Serve directly over hot white rice for authentic pork geng rice.