This is a modern version of the classic Clay pot chicken rice. Our clay pot pork belly recipe showcases the fusion of tender, melt-in-your-mouth pork belly infused with the warm and aromatic essence of five spice seasoning. Cooked in a traditional clay pot, this recipe will surely impress your guests!
Clay pot pork belly rice
- 300 g pork belly
- 4 dried or fresh shitake mushrooms sliced
- 1 lap cheong sausage / Chinese sausage sliced
- 250 g Jasmin rice
- 1 tbsp soy sauce
- 1 tbsp kecap manis sauce
- 1 tsp dark soy sauce
- 2 tsp 5 spice seasoning
- 50 ml Chinese cooking wine / shaoxing wine
- 1 clove garlic minced
- 1 tsp ginger minced
- spring onion for garnish chopped
- baby buk choy when serving (optional) steamed
- To start, devide and add the Jasmine rice into 2 clay pots (125g each). Cover the rice with tap water and let it soak for 20 – 30 minutes. In the mean time finish preparing the other element of the dish
- Wash the pork belly well under running water and pat dry completely. Portion the pork belly into small 1cm thick slices and also get all the other ingredients ready
- Heat up a non stick cooking pot or wok on medium high then add 1tbsp of cooking oil. When the oil starts smoking lightly, gently add the pork belly slices and stir fry for about 2 minutes until slightly coloured
- Turn the heat to medium low, then add the lap cheong, shitake mushroom, garlic mince and ginger mince into the pot. Season with the five spice powder and mix well to combine. Cook for 1 minute
- Turn the heat to low, then add the Kecap manis, soy sauce and dark soy sauce. Stir well and cook for 30 seconds. Finally, add the Chinese shaoxing wine and 50ml of water, then bring to a simmer. Let the sauce reduce for about 3 minutes until it gets thicker and slightly sticky. Turn off the heat
- To finish off the dish, drain most of the water we used to soak the rice earlier from the clay pots, then add 50ml of fresh water to the rice. Cover the clay pots and heat up on medium for 2 – 3 minutes until the water starts simmering.
- Reduce the heat to the lowest setting and let the rice cook for another 3 minutes until half cook.
- Finally, divide and transfer the pork belly mix equally onto the rice and pour the remaining of the sauce evenly. Sprinkle some chopped spring onions on top then cover and cook on medium low for 5 – 8 minutes until the rice is cooked through.
- Serve with a side of steamed baby buk choy or your favourite vegetables. Enjoy!