Mushrooms & Pork Ribs Claypot Rice
I was never planning to make one of this but one of my friends made one and posted it in Facebook and since then I was craving badly for one. If I can still remember the last time I had a proper Claypot Rice was in the streets of Hong Kong on one of the fly-by-night street eateries in the Tsim Sha Tsui area. This type of eateries are famous in Hong Kong during my time in there where at night time small restaurants become spacious by occupying the side streets by placing tables and chairs outside to accommodate diners, one of the famous dishes they serve at this time is this Claypot rice which can vary in flavour.
Today I am making the Mushrooms & Pork Ribs Claypot Rice which is one of the many variations of this dish. This claypot rice basically is made with soft rib pork, mushrooms, soy sauce and of course rice. The dish is cooked in a claypot where rice is placed at the bottom and remaining ingredients on top, in effect the flavours seep through the rice absorbing its savoury goodness. It’s quite easy to make, no fancy sautéing or browning needed, just put it all in the pot then let it cook.
A very good dish to serve during cold days but make sure you have a good claypot that can hold the heat for long as the food is best consumed piping hot.
- 350 g soft bone spare ribs (the one near the cartilage)
- 1 tbsp corn starch
- 2 cloves garlic, minced
- 1 tsp Chinese cooking wine
- ½ tsp baking soda
- 1 tsp sesame oil
- ½ tsp sugar
- ½ tsp salt
- 2 cups rice
- 1 cups water
- 1 cup water used for rehydrating mushrooms
- 1 spring onion, chopped
- 3 pcs rehydrated dried shiitake mushroom
- 3 tbsp water
- 1 tbsp sugar
- 2 tbsp dark soy sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- In a bowl mix well all the Pork and Marinade ingredients, let is marinate for 30 minutes.
- Rinse rice in running cold water over a sieve until water is not starchy, drain well.
- Heat claypot then add a thin layer of oil below, let it smoke then add the drained rice, pour water and mushroom water cover and let it boil, once boiling lower the heat and simmer for 5 minutes.
- Place marinated spare ribs on top, then continue to cook in low heat for 15 minutes.
- While the rice is cooking in a sauce pan combine all sauce ingredients together then simmer in low heat for 5 minutes.
- When rice is ready, turn the heat off, do not open the top so heat will not escape, leave it to cook with the residual heat for 10 more minutes.
- Put chopped spring onions on top then drizzle the sauce prior to serving.