Suddenly have craving for flavoured rice these few days.
Usually I will cook such “claypot” rice either in rice cooker or a saucepan, which you still can if you follow this recipe. However, I felt that there are still some missing elements, visually and in taste wise, even though it was still yummy.
So I decided to grab a claypot from the mall and try. Indeed! That’s the taste I want! Actually the smell from the burnt rice at the bottom of the claypot wafted through your nose even before the rice is ready. Do not be panic. Let it burn! As long as your fire is at the lowest possible and the water is not fully absorb, let it continue the cooking and burning! Avoid eating the burnt rice of course, but the unburnt rice has already been infused by the burnt taste and thus making the rice extra fragrance.
If you do not have caramel dark soy sauce, just use the normal dark soy sauce.
I prefer to have the pork belly sliced to about 1 cm thick. Meats are easier to cut when they are still slightly frozen.
You can get this waxy pork from any supermarket. Feel free to use the waxy duck instead, or add both waxy pork and duck! These meat are salty and preserved! Do not attempt to eat it raw :p
Slice the sausages, cured pork belly and mushroom thinly.
Drizzle with sesame oil before serving to add extra fragrance! Smashed the salted egg yolk and mix into the rice. You can also add Mui Heong Salted Fish (Salted fish in oil) together with the pork belly onto the rice and cook.
This recipe serves 2. Just multiply accordingly if bigger portion is required.
- 150g Pork Belly (Sliced)
- ½ tablespoon Caramel Dark Soy Sauce
- ½ tablespoon Oyster Sauce
- ½ tablespoon Light Soy Sauce
- ½ tablespoon Chinese Cooking Wine (Shaoxing Hua Diao)
- ½ pieces of Lup Cheong (Sweet Chinese Sausage)
- 20g Waxy Cured Pork Belly
- 3 pieces thinly sliced Dried Chinese Mushroom (Soaked in water to soften before slicing)
- 1 Tablespoon Minced Garlic
- 1 Tablespoon oil
- 1 cup short grain rice (160ml cup) - washed and drained
- 180 ml water
- 1 tablespoon Caramel Dark Soy Sauce
- 1 tablespoon Oyster Sauce
- ½ tablespoon light Soy Sauce
- 1 Salted Egg Yolk
- Chopped Spring onion
- 1 teaspoon Sesame oil
- In a mixing bowl, add in sliced pork belly and other sauces for the marination.
- Mix well and leave it in the refrigerator for 30 mins
- In a heated claypot with 1 tablespoon of oil, fry Pork Belly, Mushroom, lup cheong, and waxy cured pork belly until fragrance
- Remove them from the claypot and set aside for later
- Continue to use the oil left from frying the pork belly to fry the minced garlic until it turns slightly golden brown.
- Add in drained rice and fry until every grains are coated with oil.
- Add in water, dark soy sauce, oyster sauce and light soy sauce.
- Stir and let it boil.
- Once boil, reduce the heat to the lowest.
- Add in the fried pork belly, lup cheong, cured pork belly and mushroom. Leave it on top of the rice. Do not stir into the rice
- Top it with raw salted egg yolk
- Cover the claypot with lid and cook under the lowest fire for 20 to 23 mins. (Check @ 20 minutes time and continue to cook if the water is not fully absorb by the rice).
- When done, drizzle with sesame oil and top with chopped spring onion
- Serve hot!