Serves 4
35 min
Chinese Clay Pot Rice
Recipe GLPR733f26d9b88ead
A traditional Chinese one-pot rice dish made with fragrant jasmine rice, tender Chinese sausage, and silky cured pork belly, all infused with a sweet and savory soy-based sauce. This comforting dish can be prepared in a rice cooker or on the stovetop in a clay pot, cast iron, or heavy-bottomed pot. The pork releases its rich flavors into the rice, creating an aromatic and satisfying meal.
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Ingredients
2 tablespoons cooking oil
2 shallots, thinly sliced
1 thumb-sized piece of ginger, peeled and thinly sliced
3 tablespoons brown sugar
1 cup soy sauce
1/4 cup Chinese cooking rice wine
1 tablespoon sesame oil
2 cups long-grain jasmine rice
1 package Chinese cured pork belly, thinly sliced
1 package Chinese sausage, thinly sliced
3 cups water (for stovetop method)
Directions
Heat cooking oil in a small saucepan over medium heat. Once hot, add the sliced shallots and ginger. Fry for 3 to 5 minutes, stirring occasionally, until the shallots are shriveled and deeply browned but not burnt and the ginger is golden.
Using a slotted spoon, remove the shallots and ginger from the oil and set aside on a paper towel (the crispy shallots can be reserved as a garnish; discard the ginger or save as preferred). The oil will now be infused with their flavors.
Add the brown sugar, soy sauce, and rice wine to the infused oil. Stir well to combine and bring to a gentle simmer over medium heat.
Let the sauce simmer for 2 minutes, then remove from heat. Stir in the sesame oil.
Allow the sauce to cool completely. Transfer to a clean jar and refrigerate until ready to use (keeps up to 4 months).
FOR RICE COOKER METHOD: Rinse the jasmine rice in the rice cooker pot by filling halfway with water, swishing gently with your hands, and carefully pouring out the water. Repeat 2 to 3 more times until the water runs just barely cloudy.
Add fresh water to the pot using the knuckle method: place your index finger on top of the rice and add water until it reaches your first knuckle joint.
Arrange the sliced pork belly and Chinese sausage on top of the rice. Set the rice cooker to cook. When the cycle is complete, remove the pork and sausage, slice thinly on the diagonal, and serve over the rice drizzled with the sweet soy sauce.
FOR STOVETOP METHOD: In a clay pot, cast iron pot, or other heavy-bottomed pot, arrange the pork belly and Chinese sausage over the bottom. Heat over medium-high. As the pot heats, the pork will gradually render its fat (about 2 minutes per side). Flip the meat and cook the other side for 2 minutes.
Transfer the cooked pork and sausage to a plate. You should have about 1 tablespoon of flavorful fat remaining in the pot.
Add the rinsed raw rice to the pot (keeping heat at medium-high) and gently stir for about 30 seconds until each grain is coated with the rendered fat.
Pour in 3 cups of water and carefully nestle the cooked pork belly and sausage back into the rice. Bring to a low boil over medium-high heat, then immediately lower heat to low and cover tightly with a lid.
Cook covered for 12 minutes until the rice is tender and has absorbed all the liquid. Remove from heat, slice the pork and sausage thinly on the diagonal, and serve over the rice with the sweet soy sauce drizzled generously on top.
