Clay Pot Rice (Hong Kong Style)
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
One pot warm clay pot rice with Chinese sausages and cured pork belly.
Course: staple
Cuisine: Chinese
Keyword: pot, Rice
Servings: 2
Calories: 4087 kcal
Author: Elaine
  • 1 cup long grain rice
  • 255 ml water
  • 2 sweet sausage
  • 1 cup cured pork belly , sliced
  • 1 thumb ginger
  • 1 tbsp. light soy sauce
  • 1 tbsp. oyster sauce
  • 1 tbsp. seasoned soy sauce
  • 1/4 tsp. sugar
  • 1/2 tbsp. sesame oil
Serving with
  • 2 Bok Choy
  • 4 green onions , chopped
  1. Slice the air-cured pork belly and sweet sausage into thin slices.
  2. Set aside.Rinse the rice carefully and then soak with clean water for around 30 minutes. Then heat the pot with medium fire until boiling. After 2-3 minutes, add ginger slices firstly and then top with pork belly and sweet sausage slices. Cover the pot, turn down the fire and let it simmer for 10 to 12 minutes. If you are cooking on a gas stove, rotate the pot for evenly heating can help to create more crispy bottoms.
  3. Then move from heat and set aside for 5 minutes. During this time, bring a pot of water to a boil, add pinch of salt and drops of oil, cook Bok Choy for 1-2 minutes. Transfer out.
  4. Stir all the sauce in a small bowl. Uncover the pot, drizzle the sauce and garnish the green onion.
  5. Enjoy after stirring everything together. Serve with Bok Choy and other pickles(optional but highly recommended).
Nutrition Facts
Clay Pot Rice (Hong Kong Style)
Amount Per Serving
Calories 4087 Calories from Fat 3420
% Daily Value*
Total Fat 380g 585%
Saturated Fat 137g 685%
Cholesterol 527mg 176%
Sodium 1630mg 68%
Potassium 1543mg 44%
Total Carbohydrates 77g 26%
Dietary Fiber 1g 4%
Sugars 1g
Protein 79g 158%
Vitamin A 12.3%
Vitamin C 11.4%
Calcium 8.7%
Iron 29.8%
* Percent Daily Values are based on a 2000 calorie diet.