榨菜肉丝煲仔饭 Preserved Vegetable And Shredded Pork Claypot Rice Recipe
Make 榨菜肉丝煲仔饭 Preserved Vegetable And Shredded Pork Claypot Rice Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Garnishes
Method
Preparation
- 1
Prepare the Ingredients
Thinly slice the shredded pork, ginger, and garlic. Chop the preserved mustard greens and green onions.
- 2
Rinse the Rice
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain and set aside.
Cooking
- 3
Marinate the Pork
In a bowl, combine shredded pork with soy sauce, oyster sauce, sesame oil, and let it marinate for at least 15 minutes.
- 4
- 5
Cook the Pork
Add the marinated shredded pork to the pot and stir-fry until it is cooked through and slightly caramelized.
- 6
Add Rice
Stir in the rinsed rice and mix well with the pork and aromatics.
- 7
Add Water
Pour in the water, ensuring the rice is fully submerged. Bring to a boil.
- 8
Simmer
Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 20 minutes until the rice is cooked and water is absorbed.
- 9
Add Preserved Vegetables
After 20 minutes, uncover the pot, add the chopped preserved mustard greens, and gently fold them into the rice. Cover again and let it cook for another 5 minutes.
- 10
Final Touch
Turn off the heat and let it sit for an additional 5 minutes before serving.