One pot warm clay pot rice with Chinese sausages and cured pork belly.
Calories: 4087 kcal
long grain rice
cured pork belly
light soy sauce
seasoned soy sauce
Slice the air-cured pork belly and sweet sausage into thin slices.
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.
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.
Stir all the sauce in a small bowl. Uncover the pot, drizzle the sauce and garnish the green onion.
Enjoy after stirring everything together. Serve with Bok Choy and other pickles(optional but highly recommended).
Clay Pot Rice (Hong Kong Style)
Amount Per Serving
Calories from Fat 3420
% Daily Value*
Total Fat 380g
Saturated Fat 137g
Total Carbohydrates 77g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.