Chinese cuisine

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Braised Pork Belly Over Clay Pot Rice

Delicious and tender pork belly with steaming hot rice in a clay pot, this is a meal that’s very comforting and satisfying. Cooking with clay pot can intensify the flavor of your food. It’s an ancient method of cooking which uses a two-part (top and bottom) clay pot. When heated to a high temperature, steam is created, adding moisture to whatever is being cooked and retaining nutrients.

Get Chef John’s Supreme Soy Sauce recipe here.

Chef John Zhang

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Recipe

PRE TIME: 36 min

COOKING TIME: 3 hr 23 min

TOTAL TIME: 4 hr

4 SERVING

Ingredients:

1 lb. Pork Belly
1 tsp. Salt [Marinade]
0.5 tsp. Five-Spice Powder [Marinade]
1 tbsp. Soy Sauce [Marinade]
8 counts Quail Egg
2 pieces Lotus Leaves
5 cup Water
1 tbsp. Shaoxing Wine [Seasoning]
1 tbsp. Soy Sauce [Seasoning]
0.5 tsp. Salt, a Pinch [Seasoning]
1.5 tbsp. Rock Sugar [Seasoning]
0.5 tbsp. Five-Spice Powder [Seasoning]
2 counts Star Anise [Seasoning]
2 oz. Thai Jasmine Rice
2 cup Water
2 stalks Chinese Kale (Water blanching the Chinese kales)
1 tbsp. Shaoxing Wine
1 tbsp. Chef Made Supreme Soy Sauce (See "Chef John's Supreme Soy Sauce" Video)

Directions:

Step 1

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

Step 2

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

Step 3

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

Step 4

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. Set aside.

Step 5

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

Step 6

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.

Step 7

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

Step 8

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

Step 9

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

Step 10

Slice the pork roll into ¼ -inch thick slices.

Step 11

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

Step 12

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

Step 13

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

Step 14

Enjoy!

Final Notes

Clay pot rice (煲仔飯, bao zai fan) originated from Cantonese cuisine, but is now popular throughout China and Southeast Asia. Clay pots also add a host of important nutrients to food, including magnesium, sulfur, iron, phosphorous and calcium. The slow cooking process allows the food inside the clay pot to retain all of its nutrients.