Clay Pot Rice with Black Bean Pork Ribs 豉汁排骨煲仔飯

🧂 Ingredients

• 500 g Pork riblets
• 1 Thai chili

  (or any chili), optional
• 1 c Uncooked rice

  Long grain rice is preferred, but I used short grain rice
• 2 tbsp Oil
• 1 c Water
• 2 stalks Green onions

  , green part, chopped
• 15 g Fermented black beans
• 4 cloves Garlic
• 1 tbsp Oyster sauce
• 1 tsp Sugar
• 2 tsp Light soy sauce
• 2 tsp Cornstarch
• 1 tbsp Shaoxing wine
• ¼ tsp White pepper powder
• 1 stalk Green onions

  , large segments
• 2 tsp Oil
• 2 tsp White vinegar
• 1 tsp Salt
• 1 Shallot

  sliced
• 2 stalks Green onions

  , white part, smashed
• 4 stalks Cilantro

  add more if you like cilantro
• 4 slices Ginger
• 90 ml Water
• 1 tbsp Light soy sauce
• 1 ½ tsp Dark soy sauce
• 1 tbsp Sugar
• 2 tbsp Oil

Instructions

• 1 Clean and rinse off bone fragments from riblets.
• 2 Put the riblets into a mixing bowl, add water to cover the riblets, add 1 tsp
  salt and 2 tsp white vinegar. Soak for 30 minutes. The salt will remove unwanted
  odours and impurities from the meat and the vinegar will help the meat loosen
  from the bone after steaming
• 3 Toast fermented black beans in a toaster oven or in a wok for 3 minutes or until
  aromatic. Do not add oil
• 4 Mince 4 cloves of garlic and set aside
• 5 Wash green onions. Cut into 2-3 sections and smash it with the side of your
  cleaver. Set aside You may want to chop up some of the green parts and save it
  as a garnish
• 6 Mince chili and set aside
• 7 After 30 minutes in the brine, rinse the ribs three times to remove the salt and
  vinegar. Squeeze the ribs with your hands to remove excess water
• 8 Let dry in a colander for 30 minutes or absorb with paper towels Riblets should
  be quite light in colour as most of the blood has been rinsed away. Riblets need
  to be quite dry so that they can absorb the marinade better resulting in more
  flavourful meat
• 9 Marinate the riblets with 1 tbsp Oyster sauce, 1 tbsp Shaoxing wine, 2 tsp light
  soy sauce, 2 tsp cornstarch, ¼ tsp white pepper powder, minced garlic, fermented
  black beans and green onions.
• 10 Use your hand to squeeze the riblets and mix it around to help the riblets
  absorb all the marinade. Do this for 2-3 minutes
• 11 Put everything into a zipper bag and put in the fridge to marinate for at least
  3 hours. You may also choose to marinate overnight in the fridge
• 12 In a pan or pot, on medium heat, add 2 tbsp oil (optional: use pork or chicken
  fat)
• 13 Add ginger, shallots, green onion whites and cilantro and stir-fry for approx. 3
  minutes until ingredients have browned
• 14 Turn the heat down to low and add 1 tbsp light soy sauce, 1 ½ tsp dark soy
  sauce, 1 tbsp sugar and 90 ml water. Mix well and let it come to a simmer
• 15 Cook the sauce at a simmer for 5-6 minutes to infuse aroma into the sauce. Do
  not let the sauce come to a boil, it may create sourness to the sauce.
• 16 Strain and ready to be used
• 17 Remove the green onions from the riblets and give the riblets a bit of a massage
  to loosen them up while still in the zipper bag. Set aside
• 18 Measure 1 cup of uncooked rice, pour it into a container and soak with water for
  30 minutes. Then pour through a sieve, rinse with water until water runs clear,
  shake off excess water and let dry in the sieve 1 cup is roughly equal to 1 ½
  cups using the rice cooker provided cup
• 19 Put the rice into a clay pot, add 1 c water to the rice Use an equal volume of
  rice to water. So, if making 2 c rice, use 2 c water
• 20 Cover with a lid and turn heat on to high. Bring water to a boil. This should
  take approx. 5 minutes
• 21 Once the water in the clay pot begins to boil, remove the lid and turn the heat
  to medium.
• 22 When most of the water has evaporated, there will be no more water bubbles, then
  turn the heat down to low
• 23 Place the contents of the zipper bag (riblets) on top of the rice. Slowly
  drizzle 2 tbsp of oil on the inner side of the pot so that the oil can trickle
  down the sides and make the rice on the bottom crispy
• 24 Cover with the lid and time it for 5 minutes
• 25 When 5 minutes is up, put on oven mits, hold the clay pot at an angle so that
  the heat is directed on the front side of the pot. Count 45 seconds
• 26 Repeat step 9 for the other 3 sides (back, left and right)
• 27 Put the pot back on the stove in normal position and leave it for another 5
  minutes
• 28 Once the 5 minutes is up, turn the heat to high for 1 minute and then turn off
  heat and leave it for 10 minutes. During the cooking time, it’s important to not
  open the lid. The temperature and timing will be off if you open it
• 29 Once the 10 minutes is up, check to see if the rice and meat are cooked. If it’s
  still raw, you can cover the lid and turn the heat up to high for 90 seconds,
  turn off heat and wait 5 minutes and check again
• 30 When it has all cooked, add cilantro and green onions and pour 2 tbsp of the
  sweet soy sauce on top
• 31 Serve

Nutrition Info