Steamed Pork Ribs Claypot Rice排骨煲仔飯
A classic Cantonese one-pot dish featuring tender marinated pork ribs steamed over fragrant rice, cooked in a claypot until a crispy crust forms at the bottom. The rich flavors of the pork ribs infuse into the rice, creating a comforting and satisfying meal.
01Ingredients
- 500g pork spare ribs, chopped into 2-inch pieces
- 2 cups long-grain rice
- 2 cups water (for rice)
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water (for marinade)
- 3 slices ginger, julienned
- 2 cloves garlic, minced
- 2 stalks green onions, chopped (for garnish)
- 2 tablespoons seasoned soy sauce (for serving)
Nutrition (per serving)587kcal
- Protein28.4g
- Carbs62.1g
- Fat18.3g
Fiber 0.8 gSodium 892 mg
02Steps
- Wash the pork spare ribs and pat dry. In a bowl, combine pork spare ribs, light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, sugar, cornstarch, 2 tablespoons water, julienned ginger, and minced garlic. Mix well and marinate for at least 30 minutes, or preferably 1 hour in the refrigerator.
- Wash the long-grain rice thoroughly. In a claypot, add the washed rice and water.
- Place the claypot over medium-high heat. Bring to a boil, then reduce heat to medium-low, cover, and cook for about 10-12 minutes until the water is mostly absorbed and small craters form on the rice surface.
- Carefully arrange the marinated pork ribs evenly over the half-cooked rice. Cover the claypot again and continue to cook on medium-low heat for another 15-20 minutes, or until the pork ribs are cooked through and the rice is fully tender.
- To create a crispy rice crust (fan jiu), increase the heat to high for the last 1-2 minutes, listening for sizzling sounds. Turn off the heat. Drizzle with seasoned soy sauce and garnish with chopped green onions before serving immediately.
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