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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak the white rice in water for 1 hour, wash it clean after soaking, and drain all water thoroughly for later use.
Watch out
Do not soak the rice for more than 1 hour, otherwise the rice grains will absorb too much water and become mushy, resulting in a poor texture.
Gently press and peel garlic then mince it; peel shallot and cut into large pieces; cut 1 red chilli into small rings; scald 1 Chinese sausage in hot water until cooked then slice into thin pieces; cut 200g pork fat belly into 1cm small pieces for later use.
Watch out
Use a sharp knife when cutting pork fat, as slippery fat can cause slipping and cut your fingers if not held firmly.
Pour 1 tbsp cooking oil into a small pan over low heat, add 10g fermented black beans and stir-fry gently until fragrant, then add the minced garlic (about 2 cloves) and continue stir-frying until the garlic turns light golden brown, then remove from heat.
local_fire_departmentLow heat, about 1 to 2 minutesWatch out
Sautéing black beans and garlic must be done over low heat throughout, otherwise the garlic will easily burn and turn bitter, affecting the flavor of the entire dish.
Place 200g washed and drained fresh pork ribs in a bowl, add 1/2 tsp salt, 1/2 tsp sugar, 1/2 tbsp oyster sauce, 1/4 tsp white pepper, and 1 tbsp cornstarch and mix well. Then pour in the fried black bean garlic mix and 1 tsp fried garlic and combine, finally add 1/2 tsp cooking oil and mix thoroughly to marinate.
Watch out
Cornstarch must coat the ribs evenly to lock in meat juices
otherwise the ribs will not be tender after cooking
Place 200g cut pork fat belly and 1/2 tbsp cooking oil into a small pan, render lard slowly over low heat. Once fat releases oil, add 1 ginger slice and chopped shallot (about 1 piece), continue frying over low heat until fat shrinks into crispy lard residue and golden liquid lard.
local_fire_departmentLow heat, about 8 to 10 minutesWatch out
Render lard on low heat throughout, otherwise too high heat will burn the lard black and make it bitter, and hot oil may splatter and burn.
Use a fine mesh strainer to strain the rendered liquid lard into a bowl for later use; the remaining crispy lard residue can be sprinkled with 1/4 tsp salt to eat as a snack.
Watch out
Freshly rendered lard is extremely hot, pour slowly when straining, otherwise splashes will easily burn skin.
Pour the soaked 130g white rice into a 500ml claypot and level it flat, add about 90g fresh water until it just barely covers the rice surface.
Watch out
Do not add excess water because soaked rice has already absorbed water
too much water will make rice mushy and fail to form crispy crust
Place the claypot on stove and cook over medium-low heat. When the water boils, stir the rice gently with chopsticks to prevent sticking and ensure even cooking, then cover with lid and cook for about 5 minutes until water is mostly absorbed and rice takes shape.
local_fire_departmentMedium-low heat, about 5 minutesWatch out
When water boils, stir the rice at pot bottom with chopsticks, otherwise rice will sink and burn at bottom, leaving rice uncooked in middle.
Open the claypot lid, arrange the marinated pork ribs evenly on the surface of the rice, then lay the sliced Chinese sausage (about 1 piece) on top, and tightly close the lid again.
Watch out
Arrange ribs in a single flat layer without stacking
if stacked, the center will be too thick and stay raw
Take 1 tbsp of rendered lard, slowly drizzle it in a circle along the outer edge of the claypot lid, allowing the lard to flow down the inner walls to pot bottom to form crispy rice crust.
Watch out
Drizzle lard slowly against lid edge
pouring too fast will cause hot oil splatter and excessive lard will make rice greasy
Always use dry oven mitts or a thick kitchen towel when moving or tilting the hot claypot, never touch with bare hands to avoid severe burns. The claypot gets extremely hot after prolonged heating; touching it with bare hands will cause severe burns.
Turn to low heat, hold the claypot with a kitchen towel and tilt it in four directions (top, bottom, left, right) to toast, about 5 minutes per angle (about 20 to 25 minutes in total). Midway, drizzle another 1 tbsp lard along lid edge, toast until rich crispy rice aroma is smelled and golden-brown rice crust appears along pot sides.
local_fire_departmentLow heat, about 20 to 25 minutesWatch out
Keep heat on low and rotate the pot regularly
otherwise prolonged heating on one spot will burn the rice crust black and bitter
Turn off heat and open lid, sprinkle 1 chopped green onion and 1 coriander for garnish, drizzle 1 tbsp claypot rice soy sauce, mix well and serve hot to enjoy the crispy golden rice crust and tender ribs.
Watch out
Do not pour too much claypot rice soy sauce at once
otherwise it will ruin the crispiness of the rice crust and make it too salty
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