Ingredients
For the Pork Belly Marinade
- 100g Pork Belly, cut into bite-sized chunks
- 3 cloves Garlic, minced
- 1 knob Ginger, sliced
- 1 tbsp Black Bean Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- ½ tbsp Shaoxing Wine
- 1 tsp Sesame Oil
- 1 tbsp Brown Sugar
- ½ tsp Chinese Five Spice
-
2 tbsp Cornstarch
For the Rice
- 100g Jasmine Rice
- 100g Water
- 3 tbsp Olive Oil
For the Sauce:
- 2 tbsp Light Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Brown Sugar
- 1 Shallot, sliced
- 1 Scallion, chopped
- ½ cup Fresh Coriander
- 1 tsp Chinese Five Spice
- ½ cup Water
For Garnish
- Seasame Seeds
- Chopped Scallions
Instructions
- Rinse the rice until the water runs clear. Soak for 30 minutes, then drain and let dry for 10 minutes.
- In a bowl, combine pork belly with garlic, ginger, black bean sauce, soy sauce, oyster sauce, Shaoxing wine, sesame oil, honey, five spice, and cornstarch.
- Mix well and marinate for at least 30 minutes.
- Heat claypot over medium heat. Add olive oil, then pour in the drained rice and an equal amount of water (1:1 ratio).
- Cover and cook for 5 minutes. Stir gently with chopsticks once to prevent sticking.
- After another 5–10 minutes, when water is mostly absorbed, layer the marinated pork belly evenly over the rice.
- Drizzle a bit more oil around the edges to help form a crispy rice crust. Cover and cook for 10–15 minutes until rice is cooked and bottom is crisp.
- In a small saucepan, combine all sauce ingredients and bring to a simmer.
- Let it reduce for about 10 minutes, then strain and set aside.
- Rotate the claypot gently over heat for 1–2 minutes on each side to evenly crisp the bottom.
- Turn off heat. Sprinkle with sesame seeds and chopped scallions.
-
Drizzle the strained sweet soy sauce over the pork and rice just before serving.
Recipe inspiration here