Pork Rib Claypot Rice
Cantonese clay pot rice: marinated pork ribs simmered with rice in a clay pot, served with blanched bok choy.
Ingredients
Pork ribs (cut into small pieces)
to taste
Rice or jasmine rice (washed and soaked in water for 20 minutes)
to taste
Bok choy (cut into quarters, washed, blanched until bright green, then cooled)
to taste
Soy sauce (for marinating)
to taste
Cooking wine (for marinating)
to taste
Oyster sauce (for marinating)
to taste
Salt (for marinating and blanching bok choy)
to taste
Sugar (for marinating)
to taste
Chicken powder (for marinating)
to taste
Fermented black beans (for marinating)
to taste
Cornstarch (for marinating)
to taste
Oil (poured along the edge of the pot)
to taste
Instructions
1
Marinate the Ribs
Cut the pork ribs into small pieces and marinate with appropriate amounts of soy sauce, cooking wine, oyster sauce, salt, sugar, chicken powder, fermented black beans, cornstarch, and other seasonings for 30 minutes.
2
Prepare the Vegetables
Wash the rice or jasmine rice and soak it in water for 20 minutes; cut the bok choy into quarters and wash, then place into boiling water with salt and oil and blanch until bright green, remove and let cool.
3
Add Ingredients
First, place the soaked rice into the prepared clay pot, add an equal amount of water, then place the marinated ribs on top of the rice.
4
Braise
Cover the pot and place on heat. After bringing to a boil over medium heat, reduce to low heat. When there is no excess water on the rice, pour a ring of oil along the edge of the pot, cover and continue to braise until no steam escapes before turning off the heat. Then add the prepared bok choy and serve.
