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Cantonese Pork and Vegetable Claypot Rice Recipe

Chinese · Main course · 55 min total

A classic one-pot comfort dish featuring tender pork, seasonal vegetables, and fluffy rice cooked in a claypot with a savory soy-based sauce, resulting in a crispy bottom crust.

Ingredients

• 1 1/2 cups jasmine rice, rinsed and drained
• 1/2 lb pork shoulder, thinly sliced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 cup mixed vegetables (e.g., bok choy, carrots, snow peas)
• 1 1/2 cups chicken broth
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 2 green onions, sliced

Instructions

1. Marinate pork slices with soy sauce, sugar, and white pepper for 10 minutes.
2. Heat vegetable oil in a claypot over medium heat. Add garlic and stir-fry until fragrant, about 30 seconds.
3. Add marinated pork and cook until browned, about 2 minutes per side. Remove and set aside.
4. Add mixed vegetables to the pot and stir-fry for 1 minute.
5. Add rinsed rice and stir to coat with oil, about 1 minute.
6. Pour in chicken broth and oyster sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. Arrange cooked pork on top of the rice. Cover and cook for another 10 minutes until rice is tender and liquid is absorbed.
8. Remove from heat. Drizzle with sesame oil and sprinkle with green onions. Let rest for 5 minutes before serving.

Tips

• For a crispy bottom crust, increase heat to medium-high for the last 2 minutes of cooking.
• Substitute pork with chicken or tofu if desired.
• Serve with extra soy sauce or chili oil on the side.

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