材料：
五花腩肉/ 豬頸肉 4兩
什菜粒/粟米粒1杯
白菜1/2磅
鹽1茶匙
菜油2湯匙
做法：
1. 五花腩預早一日購買，加一茶匙粗鹽搽匀，醃一晚 ;
2 把腩肉/鹹豬頸肉切粒；
3. 洗米落飯煲，加水至米面高約半吋，放入鹹肉、什菜粒/粟米粒，加鹽和油，攪匀後按煲飯制；
4.在煮飯時空隙時候，把白菜切成絲；
5. 等飯滾後，放入切碎白菜，煮至飯煲自動轉入保溫，不要開蓋再保溫15-30分鐘後，把飯攪拌均勻即可。
小貼示：
1. 如果希望白菜會變得軟些，可與其他材料一起放；
2. 食用時覺得得夠味，可加些生抽調味。
Vegetable and Meat Rice
Ingredients:
- 4 ounces of pork belly or pork neck
- 1 cup of mixed vegetables or corn kernels
- 1/2 pound of Napa cabbage
- 1 teaspoon of salt
- 2 tablespoons of cooking oil
Instructions:
1. Purchase the pork belly a day in advance, rub it with 1 teaspoon of coarse salt, and marinate it overnight.
2. Cut the marinated pork belly or salted pork neck into small pieces.
3. Rinse the rice and add it to the rice cooker, adding water until it reaches about half an inch above the rice. Then add the salted meat, mixed vegetables or corn, salt, and oil, and stir well before setting the rice cooker to cook.
4. While the rice is cooking, shred the Napa cabbage.
5. Once the rice begins to boil, add the chopped cabbage. Allow the rice cooker to automatically switch to warming mode once the rice is cooked. Do not open the lid; let it warm for an additional 15-30 minutes, and then stir the rice evenly.
Tips:
1. If you prefer the cabbage to be softer, you can add it along with the other ingredients.
2. If you find the dish lacks flavor when serving, feel free to add some soy sauce for seasoning.
