Chinese Bacon Clay Pot Rice
A satisfying Cantonese-style rice dish featuring smoky cured pork, crisp vegetables, and a savory sauce, all cooked to perfection in a traditional clay pot.
Story
This classic comfort dish brings together fragrant rice, rich cured pork, and fresh vegetables in a single pot. The key is getting that crispy bottom layer while keeping everything tender and flavorful.
Ingredients
jasmine rice
1 cup
Chinese bacon (lap yuk), thinly sliced
150g
bok choy or baby bok choy
2 stalks
carrot, julienned
1 medium
soy sauce
2 tbsp
sesame oil
1 tsp
neutral oil
1 tbsp
salt
to taste
water
1.2 cups
Instructions
1
Prepare the rice
Rinse the rice under cold water until it runs clear. Soak in fresh water for 30 minutes, then drain well.
2
Prep the bacon and vegetables
Slice the Chinese bacon into thin pieces. Parboil the bacon in salted water for 1-2 minutes to draw out excess salt and render some fat. Blanch the bok choy and carrot briefly, then set aside.
3
Start the clay pot
Brush the inside of a clay pot or heavy-bottomed pot with neutral oil. Add the drained rice and water. Bring to a boil over medium heat.
4
Layer and steam
Once the water is boiling, reduce heat to low. Arrange the parboiled bacon slices and blanched vegetables on top in an even layer. Cover tightly and cook for 15-18 minutes until the rice is fully cooked and the bottom is slightly crispy.
5
Finish and serve
Remove from heat and let rest, covered, for 3 minutes. Drizzle with soy sauce and sesame oil, then toss gently before serving hot.
One Pot Meals
One-Pot Vegetable and Sausage Rice
A comforting one-pot rice dish where fluffy jasmine rice mingles with savory Chinese sausage and colorful mixed vegetables. The natural sweetness of the vegetables pairs beautifully with the rich, slightly sweet cured sausage, creating a satisfying meal that comes together in a single pot.
