• Soak dried shrimp and dried mushrooms in warm water until they have softened and plump
• Wash the rice in several changes of water until the water runs clear. Drain off all the water using a strainer so the rice is really dry

Prepare kua chai:

• Wash them clean and then separate the big stalks from the leaves. I prefer doing this because the stalks take a bit longer to cook compare to the leaves

Precook kua chai:

• Preheat your wok/ large heavy-bottom pot with 1 Tbsp cooking oil. Add the mustard green stalks and stir fry until they are soft, about 5 minutes or so
• Add the leaves and cover with a lid to let them cook until they are wilted, but not mushy and they will shrink in size too. Remove and set aside. Discard all the extra liquid

Precook the rice:

• Wipe the wok/pot clean, and then add 2 Tbsp of cooking oil. Saute garlic until fragrant. About 10 seconds. Add mushrooms and dried shrimps and saute for another 1 minute until really fragrant
• Add the rice followed by seasonings. Stir until the rice picks up the seasonings. Add the pre-cooked mustard greens and roasted pork belly and stir again to mix everything. Transfer this to the inner pot of the rice cooker or instant pot. If cooking on the stove, there's no need to transfer

If cooking on the stove:

• Pour in 3 1/2 cups of the chicken stock and stir to mix everything inside the wok or pot. Bring it to a boil then lower the heat to low and cover with a tight-fitting lid. It's important that the heat is on low or it may boil over and water may dry up too quickly and you get a crust or uncooked rice at the bottom of the pot
• Let the rice cook for 20 minutes over low heat and then turn off the heat and wait for 10 minutes before opening the lid. The rice is still absorbing the liquid and continue cooking over residual heat. Then open the lid and fluff the rice

If using rice cooker:

• Pour in the chicken stock and stir to mix everything in the pot and the rice is submerged in the liquid. This is especially important so your rice cooks evenly. Use a white-rice setting if your rice cooker have one or just use a normal cycle you normally would cook a white rice, which is about 20 minutes. Let it sit for 10 minutes before opening the lid to fluff the rice

If using Instant Pot:

• Pour the chicken stock into the inner pot first. I figured this out after several rounds of cooking any kind of rice with Instant Pot. It helps to prevent triggering the "BURN" alert. If you put the rice mixture into the inner pot first then the liquid, the rice grains will get burn at the bottom of the pot, which normally won't happen with regular a rice cooker
• Once the liquid is in, add the rice mixture on top and gently press the rice mixture in to make sure they are submerged in the liquid. Close the lid and turn the steam release valve to "sealed". Press "rice" setting and let it cooks using that setting. You can also use "pressure cook" setting and cook them on high for 2 minutes. Then wait 10 minutes and release pressure fully on either setting you use. Fluff the rice