Clay-pot rice dishes have been a feature of Chinese cooking for more than 2,000 years. A classic combination that should be on everyone’s hit list is this Cantonese black bean pork ribs rice pot, says Kwoklyn Wan. The rice gets its rich flavour from the marinated ribs on the top, while the meat should slide off the bone after time well spent on the marinating and tenderising processes.
Ingredients: serves two people
Equipment needed
- clay pot or large saucepan
For the rice pot
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- 350-400g pork ribs, cut into 2.5cm pieces
- 1 tsp salt
- 1 tbsp white rice vinegar
- 180g Thai fragrant rice (or long-grain rice)
- 1 red bird’s-eye chilli, deseeded and finely sliced
- 2 spring onions, finely sliced
For the marinade
- 2 tbsp fermented black beans
- 3 garlic cloves, minced
- 1 tbsp oyster sauce
- 1 tbsp Chinese rice wine (Shaoxing wine)
- 1 tsp sugar
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- pinch of white pepper
- 1 tbsp vegetable oil
Method
- Place the ribs in a bowl, add the salt and rice vinegar and then cover with water. Allow to soak for 30 minutes. This process will help remove any impurities from the meat and help loosen the muscle fibres, ensuring a tender rib. Once the ribs have soaked, drain and place on kitchen paper to absorb any excess water.
- Place all the marinade ingredients in a bowl, add the drained ribs and, using your hands, massage the marinade into the ribs. Cover and set aside to marinate for at least 2 hours, or overnight in the fridge if possible.
- Place the rice in a bowl and wash 2-3 times until the water becomes less cloudy, then cover with water and allow to soak for 35 minutes. Once soaked, pour off the excess water and place the rice into a 3-4-litre clay pot or saucepan. Pour over 250ml of water and evenly spread over the marinated pork ribs, then sprinkle with the chilli and half of the spring onions.
- Place over a medium heat and, once the water begins to bubble and has begun to be absorbed, turn the heat down to its lowest setting, put on the lid and allow to cook for 25 minutes. Turn off the heat and allow to stand with the lid on for a further ten minutes – no peeking! (If you like a crispy bottom to your rice, you can leave the heat on low for the last ten minutes.) Check that the ribs are cooked, sprinkle with the remaining spring onions and serve.
Taken from One Wok, One Pot: Fuss-Free and delicious dishes using only one pot by Kwoklyn Wan, published by Quadrille at £16.99. To buy from The Week Bookshop for £13.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
