Steamed Pork Ribs Claypot Rice 排骨煲仔飯

A classic Cantonese one-pot dish featuring tender marinated pork ribs steamed over fragrant rice, cooked in a claypot until a crispy crust forms at the bottom. The rich flavors of the pork ribs infuse into the rice, creating a comforting and satisfying meal.

Nutrition (per serving)

Ingredients

• 500g pork spare ribs, chopped into 2-inch pieces
• 2 cups long-grain rice
• 2 cups water (for rice)
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 2 tablespoons water (for marinade)
• 3 slices ginger, julienned
• 2 cloves garlic, minced
• 2 stalks green onions, chopped (for garnish)
• 2 tablespoons seasoned soy sauce (for serving)

Steps

1. Wash the pork spare ribs and pat dry. In a bowl, combine pork spare ribs, light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, sugar, cornstarch, 2 tablespoons water, julienned ginger, and minced garlic. Mix well and marinate for at least 30 minutes, or preferably 1 hour in the refrigerator.
2. Wash the long-grain rice thoroughly. In a claypot, add the washed rice and water.
3. Place the claypot over medium-high heat. Bring to a boil, then reduce heat to medium-low, cover, and cook for about 10-12 minutes until the water is mostly absorbed and small craters form on the rice surface.
4. Carefully arrange the marinated pork ribs evenly over the half-cooked rice. Cover the claypot again and continue to cook on medium-low heat for another 15-20 minutes, or until the pork ribs are cooked through and the rice is fully tender.
5. To create a crispy rice crust (fan jiu), increase the heat to high for the last 1-2 minutes, listening for sizzling sounds. Turn off the heat. Drizzle with seasoned soy sauce and garnish with chopped green onions before serving immediately.

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