Hong Kong Clay Pot Rice
1 hr 15 min2
Fragrant clay pot rice with cured pork belly and Chinese sausage, finished with a savory soy and fish sauce glaze.
| prepSoak rice in water in clay pot for 1 hr | ||||
| 200 g long grain rice | Bring to boil over medium heat | Add meats, cover, simmer 10 min | Pour sauce over rice, cover, simmer 3 min | Slice meats, stir in with scallion |
| 240 ml water | ||||
| 1 piece (3 inches) cured pork belly | ||||
| 1–2 links sweet Chinese sausage | ||||
| 15 ml regular soy sauce | ||||
| 15 ml seasoned soy sauce | ||||
| 7.5 ml dark soy sauce | ||||
| 15 ml fish sauce | ||||
| 0.5 g sugar | ||||
| 1/8 teaspoon white pepper | ||||
| 1 scallion, chopped | ||||
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