Electric Cooker Braised Pork Belly Soup Rice (or Soup with Rice)

A Taiwanese-style braised pork belly soup rice, made by steaming tender pork belly and sweet broth in an electric cooker, resulting in rice soaked in rich broth. It has a smooth and warming texture. Ingredients: 200g store-bought braised pork belly Half a white radish (cut into small pieces to enhance the broth's sweetness) or appropriate amount of Napa cabbage 3 dried shiitake mushrooms (soaked and sliced), a pinch of dried shrimp, 1 tbsp fried shallots 2 bowls of cooked rice (or cook raw rice with broth directly) Seasonings: 1 tbsp soy sauce, 1 small cube of bonito powder or broth cube, 1 tbsp black vinegar, white pepper, appropriate amount of cornstarch slurry Instructions: Sauté and prepare the base: Heat a pan and sauté the shiitake mushroom slices and dried shrimp until fragrant. Add them with the white radish pieces into the inner pot. Add 4 cups of water and the broth cube. Electric cooker steaming: Add 1.5 cups of water to the outer pot and press the switch to cook the radish until tender. Add pork belly: Once the switch pops up, add the braised pork belly and fried shallots. Add another 1/2 cup of water to the outer pot and steam. Thicken and combine: Pour in the cornstarch slurry to lightly thicken the soup. Season with black vinegar and white pepper. Pour directly over hot cooked rice when serving for authentic pork belly soup rice.