Salted Kumquat Pork Claypot Rice
Salted-kumquat-marinated pork slices and Si Miao rice slow-cooked together in a claypot, finished with a fried egg and greens.
Ingredients
Simiao rice or oil-glutinous rice (preferably soaked first)
to taste
Lean pork (sliced, marinated for at least half an hour)
to taste
Salted kumquat (cored and minced)
to taste
Sugar
to taste
Soy sauce
to taste
Cornstarch slurry
to taste
Sesame oil
a few drops
Water (rice-to-water ratio 1:1)
to taste
Greens (blanched)
2
Egg (poached)
1
Instructions
1
Marinate the pork slices
Slice the lean pork. Core and mince the salted kumquat, then add it to the pork along with a pinch of sugar and soy sauce to marinate. Stir in the cornstarch slurry until evenly coated, then add a few drops of sesame oil and mix once more. For best flavor, marinate the pork slices for at least another half hour so the seasoning fully penetrates.
2
Cook the rice
It is best to use Simiao rice or oil-glutinous rice. The rice-to-water ratio is 1:1. After rinsing the rice, soak it first if time allows. Then pour the rice and water into a claypot and bring to a gentle boil over low heat.
3
Simmer
When the rice begins to absorb the water and small bubbles (shrimp-eyes) appear on the surface, lay the pork slices on top of the rice. Cover the lid and continue to simmer over low heat until you can smell the rice fragrance. Turn off the heat and let it steam for another 5 minutes.
4
Prepare the side dishes
While the rice is steaming, poach an egg in water and blanch a couple of stalks of greens.
5
Serve
After 5 minutes off the heat, open the lid, place the poached egg and blanched greens onto the rice, and a fragrant pot of claypot rice is ready to serve.
