Claypot rice

Hong Kong-style claypot rice cooks rice together with toppings in a covered clay pot. The Leung family’s preparation combines long-grain rice with cured pork belly and sweet Chinese sausage, whose flavour passes into the rice. The clay pot produces a lightly crisp bottom layer.^[1]

In this family recipe, the rice is soaked before cooking and the cured meats are placed on top as it comes to a boil. Soy sauces, fish sauce, sugar and white pepper form a sauce poured over the rice. The meats are sliced and returned with chopped spring onion before everything is mixed together. The family also describes a rice-cooker adaptation, which lacks the clay pot’s crisp base.^[1]