Steamed sweet red bean pork on sticky rice

Method

1. Wash the rice thoroughly in a sieve under cold running water, then tip into a bowl, cover with water and soak overnight. Drain well.
2. Place the pork in a saucepan large enough to hold it snugly. Add the stock and a little water to just cover the pork, if necessary. Bring the pork to a gentle simmer, then cook over a low heat for about 1 hour, or until cooked through. Leave to cool in the liquid, then drain well, reserving the cooking liquid for another use. Refrigerate the pork for 2 hours or overnight to firm it.
3. Meanwhile, place the rice in a steamer lined with a tea towel. Place the steamer over a wok or saucepan of boiling water, then cover and steam for 20 minutes, or until the rice is just tender. Transfer the rice to a large heatproof bowl (one that will fit in your steamer).
4. Using a large, sharp knife, and cutting through the fat first, slice the pork as thinly as you can — the first slice should stop just short of cutting all the way through the pork and the second should cut all the way through, and so on, so you can create ‘sandwiches’ of the meat and bean paste. Working with one piece of sliced pork at a time, carefully spread a few teaspoons of bean paste over the inside of each double slice, then gently press the two slices of pork together to seal.
5. Arrange the stuffed pork slices, neatly overlapping, over the rice. Put the bowl in the steamer and place over a wok or saucepan of boiling water, then cover and steam for 40 minutes, or until the pork is tender. Sprinkle with sugar to taste, and serve.