Pork Rib Claypot Rice

Instructions

1. 1

   Marinate the ribs

   Mix the pork ribs with fermented black beans, garlic, ginger, light soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, cornstarch, white pepper, dark soy sauce if using, and 1 tablespoon oil. Marinate for at least 30 minutes — a few hours is better.

2. 2

   Rinse and soak the rice

   Rinse the rice until the water runs mostly clear. Soak for 20 to 30 minutes, then drain well.

3. 3

   Start the rice

   Add the drained rice, 1 cup water, 1 teaspoon oil, and a pinch of salt to a claypot or small heavy pot. Bring to a boil over medium heat.

4. 4

   Add the ribs

   When the water is mostly absorbed and little steam holes appear on the surface of the rice, spread the marinated ribs over the top in one layer. Cover the pot, turn the heat to low, and cook for 15 minutes.

5. 5

   Add the bok choy

   Add the bok choy on top of the ribs. Cover again and cook for another 4 to 5 minutes, until the greens are bright and the ribs are cooked through.

6. 6

   Crisp the rice

   Drizzle 1 to 2 tablespoons oil around the inside edge of the pot. Keep the heat on low to medium-low for another 5 to 8 minutes. You should hear the rice crackling lightly at the bottom.

7. 7

   Rest

   Turn off the heat and let the pot sit, covered, for 10 minutes. This finishes steaming the rice and pork.

8. 8

   Make the sauce

   Stir together the light soy sauce, hot water, dark soy sauce, oyster sauce, sugar, and sesame oil.

9. 9

   Serve

   Pour the sauce over the rice right before eating. Add scallions, then mix everything together at the table, scraping up the crisp rice from the bottom.