Chinese Roast Pork

1. Preheat pan on medium for 4 minutes. Check to see if ready to sear (Sprinkle water on the bottom, if it forms little beads then it’s ready to sear.)
2. Butter-fly pork and place into pan to cook more quickly. Add all ingredients except cornstarch and water.
3. Cover with lid and when it clicks turn to low.
4. After 10 minutes open lid and turn meat over, cover and bring heat to medium, click and put to low. Cook for 20 minutes.
5. Remove meat and slice into small pieces. Mix cornstarch and water, add to sauce, bring to boil, remove from heat and serve over meat.

1. Basmati Rice- rinse and drain. Add 1 ¾ cups of water to one cup of rice. Medium Click, Low.
2.  If you prefer drier rice, use about an 1/8th less water than you usually use. Notice the flavour when you don’t boil.