Monday, April 29, 2013

Pork Belly Claypot Rice

Pork Belly Claypot RiceIt's kind of deceiving since you're supposed to (I think) cook everything in the Claypot but I made the pork belly first and THEN cooked rice in the Claypot with the cooked pork belly, some of the sauce and veggies. Doesn't the pic just look AWESOME? Lol

Pork Belly Claypot Rice
(Serves 2-3)

  • 3 cups ready made braised pork belly
  • 1/2 cup reserved braised pork belly sauce
  • 1 cup uncooked Jasmine rice
  • 1 1/2 cups water
  • 4 stalks Shanghai Bok Choy, quartered
  • 1 green onion, finely diced (optional)

Pork Belly Claypot Rice Lunch Box
  1. Wash rice a couple of times in cold water until the water runs clear(ish).
  2. Put rice and water into a large Claypot. Bring to a boil and then lower heat and simmer for 10 minutes.
  3. Uncover and quickly put in the Bok Choy on top of the rice and top with pork belly and the sauce. Cover and simmer for another 10 minutes.
  4. Turn off heat and let stand COVERED for another 15 minutes before serving.
  5. Mix everything together and then serve in bowls. Garnish with green onion (optional) and enjoy!

You can always drizzle more sauce over the rice before eating. It's so good!!!!! So very decadent. You might need a little more pork belly though with all that rice. Or you can just lessen the rice. I love rice, so it was good for me. But normally people like to eat more of the pork belly like my Hubby so then more pork belly or less rice would be a good idea.

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