Fermented black bean pork rice

We have had many hard weeks. In the middle of all such busyness, I just can't bear to see hubby running around without the proper nourishment. Therefore, after his meeting, I make this dish. It's his favorite. He finishes 2/3 of it by himself!

Recipe: Fermented black bean pork rice (for 4)

Ingredients:
- 2 lbs lean pork chop, cut into 1.5" cubes
- 2 TB fermented black bean sauce
- 1-2 TB black soy sauce
- 2-3 TB xiaoxing cooking wine
- 3 cloves garlic freshly chopped
- 1 stock green onions
- 1 cup jasmine rice, washed
- 2 TB water, just enough to cover the bottom
- 2 TB oil
- 2 tp sesame oil

Procedure
1. Marinate pork with black bean sauce, soy sauce, cooking wine, oil and garlic. Let sit for 30 minutes.
2. Spread raw jasmine rice on the bottom of a 8x8 glass pan. Add just enough water to half cover the rice.
3. Spread pork on top, uniformly on the rice.
4. Cover pan with foil and bake at 350F for about 1 hour. After the first 40 minutes, turn pork to make sure thorough cooking at the center of pan.

Results:
5:11pm, uncooked rice, washed and spread on pan:

5:11pm, height of rice:

5:12pm, pork marinated:

5:16pm, pork spread on pan:

5:16pm, pork's height on top of rice:

5:17pm, corner of pan:

5:24pm, to bake at 350F:

6:14pm, baked 50 minutes:

6:14pm, center not yet done:

6:25pm, baked 1 hour and done; details of baked dish:

Observations:
1. The rice at the side is soaked and a little over cooked while that at the center is barely cooked.