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Clay Pot Rice (Hong Kong Style)

One pot warm clay pot rice with Chinese sausages and cured pork belly.
5 from 1 vote
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Course: staple
Cuisine: Chinese
Keyword: pot, Rice
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 2
Calories: 1505kcal
Author: Elaine

Ingredients

  • 1 cup long grain rice
  • 255 ml water
  • 2 sweet sausage
  • 1 cup cured pork belly , sliced
  • 1 thumb ginger

Sauce

  • 1 tbsp. light soy sauce
  • 1 tbsp. oyster sauce
  • 1 tbsp. seasoned soy sauce
  • ¼ tsp. sugar
  • ½ tbsp. sesame oil

Serving with

  • 2 Bok Choy
  • 4 green onions , chopped

Instructions

  • 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).

Nutrition

Calories: 1505kcal | Carbohydrates: 98g | Protein: 48g | Fat: 104g | Saturated Fat: 36g | Cholesterol: 170mg | Sodium: 2445mg | Potassium: 2792mg | Fiber: 10g | Sugar: 12g | Vitamin A: 37770IU | Vitamin C: 385mg | Calcium: 951mg | Iron: 10mg