Ultimate Cantonese Claypot Rice with Black Bean Spare Ribs and Crispy Rice Crust

Prepare 130g of rice, wash and soak in water for 1 hour, then drain and set aside.

Prepare 10g black beans and rinse with water. Mince garlic, peel shallots, and dice red chilli. Boil 1 Chinese sausage in hot water, then slice. Cut 200g pork fat into small pieces for rendering. Prepare 200g spare ribs, pat dry with kitchen paper, and cut into bite-sized pieces.

Add a little oil to a small pot, put in 10g black beans and minced garlic, stir-fry over low heat until fragrant, then remove and set aside.

Marinate 200g spare ribs with 1/2 tsp salt, 1/2 tsp sugar, 1/2 tbsp oyster sauce, white pepper powder, and 1 tbsp cornstarch. Mix well, then add the stir-fried black beans and garlic along with some fried garlic, and mix thoroughly.

Make lard: In a small pot, add 200g pork fat and a little oil. Fry slowly over low heat until oil renders out. Add ginger and shallots for fragrance. Once lard turns into crispy residue and plenty of oil is extracted, season with a little salt, strain out the residue, and keep the lard.

Claypot rice cooking: Place the soaked 130g rice into a claypot, add about 90g water (just covering the rice surface), cover the lid, and start cooking over medium-low heat.

When the water starts to boil, stir the rice gently with chopsticks to prevent sticking and ensure even heating. Cover and continue cooking over medium-low heat for 5-7 minutes until the rice forms.

When the rice is formed but not fully cooked, open the lid, arrange the marinated 200g spare ribs and sliced sausage evenly on top. Cover, drizzle some prepared lard along the edge of the pot, and continue cooking on low heat.

During cooking, rotate the claypot position from time to time (shift up, down, left, right for about 5 minutes each) to ensure even heating and form a golden rice crust. Once ribs and rice are fully cooked, garnish with chopped green onions, coriander, and a little soy sauce to serve.