Claypot Rice with Pork Ribs and Cured Meats 排骨臘味煲仔飯

A classic Cantonese one-pot meal featuring fragrant jasmine rice cooked in a traditional claypot, topped with tender marinated pork ribs and savory Chinese cured meats. The dish develops a crispy rice crust at the bottom (fan jiao) and is finished with a sweet and savory soy sauce drizzle.

Nutrition (per serving)

Ingredients

• 2 cups Jasmine rice
• 300g Pork ribs, cut into 3-4cm pieces
• 2 links Chinese sausage (Lap Cheong), sliced diagonally
• 100g Cured pork belly (Lap Yuk), sliced thinly
• 1 link Preserved duck liver sausage (Yuen Cheong), sliced diagonally (optional)
• 1 tbsp Light soy sauce (for marinade)
• 1 tsp Dark soy sauce (for marinade)
• 1 tsp Sugar (for marinade)
• 1 tbsp Cornstarch (for marinade)
• 1 tsp Sesame oil (for marinade)
• 1/4 tsp White pepper (for marinade)
• 1 tsp Minced ginger (for marinade)
• 1 tsp Minced garlic (for marinade)
• 3 tbsp Light soy sauce (for sauce)
• 1 tbsp Sugar (for sauce)
• 2 tbsp Water or chicken stock (for sauce)
• 1 tsp Sesame oil (for sauce)
• 2 stalks Green onions, chopped (for garnish)
• 1 tbsp Cooking oil

Steps

1. Wash the pork ribs thoroughly and pat dry. In a bowl, combine pork ribs with light soy sauce, dark soy sauce, sugar, cornstarch, sesame oil, white pepper, minced ginger, and minced garlic. Mix well and marinate for at least 30 minutes, or preferably longer in the refrigerator.
2. Wash jasmine rice thoroughly until the water runs clear. Soak the rice in fresh water for 30 minutes. Slice the Chinese sausage, cured pork belly, and preserved duck liver sausage (if using) diagonally into thin pieces.
3. Drain the soaked rice. Brush the bottom and sides of a claypot with cooking oil. Add the drained jasmine rice and an equal amount of water (2 cups rice, 2 cups water, or according to rice packaging for claypot cooking, usually 1:1 or slightly less water for crispier bottom). Bring to a boil over high heat, then reduce heat to low, cover, and cook for 10 minutes.
4. After 10 minutes, open the lid. Arrange the marinated pork ribs, sliced Chinese sausage, cured pork belly, and preserved duck liver sausage (if using) evenly over the partially cooked rice. Cover the claypot and continue to cook on low heat for another 15-20 minutes.
5. Once the rice appears cooked and the toppings are steamed, increase the heat to medium-high for 1-2 minutes to create a crispy crust (fan jiao) at the bottom. Be careful not to burn it. Turn off the heat and let the claypot rest, covered, for 5 minutes.
6. While the claypot rests, combine light soy sauce, sugar, water or chicken stock, and sesame oil in a small saucepan. Heat gently until sugar dissolves. Open the claypot lid, drizzle the prepared sauce over the rice and toppings, and sprinkle with chopped green onions. Serve immediately.

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