Preserved Vegetable And Shredded Pork Claypot Rice Recipe
Make Preserved Vegetable And Shredded Pork Claypot Rice Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
Pork
Vegetables
Garnish
Method
Preparing the Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse the Jasmine rice under cold running water until the water runs clear to remove excess starch.
- 2
Soak the Rice
Soak the rinsed rice in water for 30 minutes, then drain.
- 3
Cook the Rice
In a claypot or rice cooker, add the soaked Jasmine rice and 2.5 cups of water. Cook according to your rice cooker's instructions or bring to a boil on the stovetop before reducing to low heat, covering, and cooking for 15 minutes.
Cooking the Pork
- 4
Marinate the Pork
In a mixing bowl, combine the shredded pork with soy sauce, oyster sauce, sesame oil, minced garlic, grated ginger, and black pepper. Mix well and let it marinate for at least 15 minutes.
- 5
Stir-fry the Pork
In a skillet over medium heat, add the marinated pork and stir-fry for 5-7 minutes until cooked through and slightly caramelized.
Combining Ingredients
- 6
Layer the Ingredients
Once the rice is cooked, layer the stir-fried pork over the rice in the claypot. Add the chopped preserved mustard greens, julienned carrot, and chopped green onions on top.
- 7
Steam Together
Cover the claypot with a lid and let it steam on low heat for an additional 10 minutes to allow the flavors to meld.
Serving
- 8
Garnish and Serve
Before serving, top the claypot rice with fried shallots and chopped cilantro. Serve hot and enjoy!