Claypot Rice with Black Bean Pork

If you saw my first claypot rice recipe where I shared a detailed guide on how to make the best claypot rice at home, then this claypot rice with black bean pork should be easy to you!

My favourite thing about claypot rice is how customisable it is! Once you nail the basics, which is achieving the signature crispy rice bottom, you can top it with almost anything. From classic choices like Chinese sausage, salted fish, minced beef, or chicken, the possibilities are endless.

Black bean pork ribs (or pork belly) is one of my favourite claypot rice toppings. Restaurants usually use pork ribs, but I decided to use pork belly because it’s easier to handle without the bone attached to the meat.

Also, for the pork topping, I used the exact same marinade recipe as my Steamed Pork Belly in Black Bean Sauce that I made ages ago!

ingredients for making claypot rice with black bean pork:

• 3/4 cup jasmine rice
• 3/4 cup hot water (1:1 ratio with rice)

Pork belly marinade:

• 100g pork belly, sliced into 1/2 inch chunks
• 3-4 garlic cloves, finely minced
• 1 bird’s eye chilli, chopped (optional)
• 2 tbsp salted fermented black beans
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1/2 tbsp Shaoxing cooking wine
• 2 tsp sesame oil
• 1 tsp dark soy sauce
• 1 tsp sugar
• 2 tbsp cornstarch

Claypot rice sweet soy sauce:

• 1/2 tbsp neutral oil
• 1/2 cup water
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 20g rock sugar (or 1 tbsp sugar)
• 1 green onion
• 1 shallot
• 1/2 cup fresh coriander
• 1 star anise
• 1 bay leaf
• 1 cinnamon stick

step-by-step guide to making claypot rice with black bean pork:

1. Soak the rice: Wash the rice three times, then soak the rice for 1 hour to soften, which helps it cook faster. After soaking, strain the rice and set it aside.
2. Marinate pork belly: Rinse and drain the fermented black beans, then mix them into the pork belly marinade. Let the pork marinate for at least 20 minutes.
3. Make the homemade sweet soy sauce: Sauté green onion, shallot, and coriander until golden and fragrant. Add water, light and dark soy sauce, sugar, and spices, then simmer for 5-10 minutes until thickened. Set aside for later.
4. Prepare the claypot and cook the rice: Grease the claypot with cooking oil to prevent sticking. Add the soaked rice to the pot along with an equal amount of water (1:1 ratio). Cook over medium heat for 5 minutes, stirring occasionally to ensure the rice doesn’t stick.
5. Add the pork belly topping: Once the rice has absorbed most of the water, evenly distribute the pork belly. Make sure the toppings are spread evenly to allow for even cooking.
6. Cook the rice and pork : Cover the pot with a lid. Drizzle a bit of oil around the edges of the pot, then cook on low heat for 12-15 minutes. After about 10 minutes, you should hear a sizzling sound—this means the fat and juices of the pork are dripping down to the bottom of the pot, creating that crispy rice layer.
7. Check the pork: After 12-15 minutes, open the lid and check if the pork is fully cooked. If it’s done, proceed to the next step.
8. Final Round of Cooking: Cover the pot again, drizzle with a bit of oil, and increase the heat to medium. Rotate the pot on all four sides at an angle to scorch the bottom and sides of the claypot. Let it cook for an additional 1-2 minutes.
9. Rest the Rice: Turn off the heat and sprinkle chopped green onions over the dish. Cover the pot with the lid and let it sit for 2 minutes to allow the residual heat to meld all the flavours together.
10. Serve: Drizzle the homemade sweet soy sauce over the rice, and enjoy!

make sure to check out my Cantonese claypot rice blog post for my top tips for making the best claypot rice at home!

Claypot Rice with Black Bean Pork

Cuisine: Chinese, Cantonese

Servings

2

servings

Prep time

20

minutes

Cooking time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3/4 cup jasmine rice

• 3/4 cup hot water (1:1 ratio with rice)

• Pork belly marinade:

• 100 g pork belly, sliced into 1/2 inch chunks

• 3 -4 garlic cloves, finely minced

• 1 bird’s eye chilli, chopped (optional)

• 2 tbsp  salted fermented black beans

• 1 tbsp  light soy sauce

• 1 tbsp  oyster sauce

• 1/2 tbsp  Shaoxing cooking wine

• 2 tsp  sesame oil

• 1 tsp  dark soy sauce

• 1 tsp sugar

• 2 tbsp cornstarch

• Claypot rice sweet soy sauce:

• 1/2 tbsp neutral oil

• 1/2 cup water

• 2 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 20 g rock sugar (or 1 tbsp sugar)

• 1 green onion

• 1 shallot

• 1/2 cup fresh coriander

• 1 star anise

• 1 bay leaf

• 1 cinnamon stick

Directions

• Soak the rice: Wash the rice three times, then soak the rice for 1 hour to soften, which helps it cook faster. After soaking, strain the rice and set it aside.
• Marinate pork belly: Rinse and drain the fermented black beans, then mix them into the pork belly marinade. Let the pork marinate for at least 20 minutes.
• Make the homemade sweet soy sauce: Sauté green onion, shallot, and coriander until golden and fragrant. Add water, light and dark soy sauce, sugar, and spices, then simmer for 5-10 minutes until thickened. Set aside for later.
• Prepare the claypot and cook the rice: Grease the claypot with cooking oil to prevent sticking. Add the soaked rice to the pot along with an equal amount of water (1:1 ratio). Cook over medium heat for 5 minutes, stirring occasionally to ensure the rice doesn’t stick.
• Add the pork belly topping: Once the rice has absorbed most of the water, evenly distribute the pork belly. Make sure the toppings are spread evenly to allow for even cooking.
• Cook the rice and pork : Cover the pot with a lid. Drizzle a bit of oil around the edges of the pot, then cook on low heat for 12-15 minutes. After about 10 minutes, you should hear a sizzling sound—this means the fat and juices of the pork are dripping down to the bottom of the pot, creating that crispy rice layer.
• Check the pork: After 12-15 minutes, open the lid and check if the pork is fully cooked. If it’s done, proceed to the next step.
• Final Round of Cooking: Cover the pot again, drizzle with a bit of oil, and increase the heat to medium. Rotate the pot on all four sides at an angle to scorch the bottom and sides of the claypot. Let it cook for an additional 1-2 minutes.
• Rest the Rice: Turn off the heat and sprinkle chopped green onions over the dish. Cover the pot with the lid and let it sit for 2 minutes to allow the residual heat to meld all the flavours together.
• Serve: Drizzle the homemade sweet soy sauce over the rice, and enjoy!

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