Hong Kong Style Claypot Rice with Pork Belly by Chinese Masterchef

Chinese sausage

🥗Healthier: chicken sausage

💰Cheaper: pork shoulder

Chicken sausage is leaner, while pork shoulder is more affordable.

pork belly

🥗Healthier: tofu

💰Cheaper: pork shoulder

Tofu offers a plant-based option, while pork shoulder is less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce is a vegetarian alternative, while soy sauce is budget-friendly.

Torch the pork skin to remove the hair, then use a knife to scrape the black spots.

Rub salt on both sides, skin and meat, and rub five-spice powder on the meat side.

Roll it up like a cylinder and tie with strings, set aside for 1-2 hours.

Brush the pork roll outside with soy sauce. In a cooking pan, heat enough oil to 350℉ / 180℃, deep fry the pork roll until golden. Remove from oil and set aside.

Deep fry the quail eggs until golden. Remove from oil and drain.

Return the wok to the stove, place a lotus leaf on the bottom, add pork roll and quail eggs, and water to cover about ⅔ of the pork roll. Then add cooking wine, soy sauce, salt, rock sugar, five-spice powder, and star anise. Bring to a boil. Cover with a lotus leaf and lid, and simmer for 2-3 hours.

Remove the pork roll and eggs from the wok. Refrigerate pork roll for 1 hour.

In a bowl, add Thai jasmine rice and water, and soak for 1 hour.

Pour the soaked rice and water in a clay pot. Cover the lid, and bring to a boil. Turn down the heat to low, and cook for 15 minutes.

Slice the pork roll into ¼ -inch thick slices.

Remove the clay pot lid, put sliced pork roll, quail eggs, and Chinese kales on top.

Cover the lid, add Shaoxing wine and cook for another 5 minutes.

Remove the lid, drizzle a couple of Supreme soy sauce (optional or substitute with soy sauce), and serve immediately.

Cooking Techniques

Spice Level:

Allergens