Wash the pork spare ribs and pat dry. In a bowl, combine pork spare ribs, light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, sugar, cornstarch, 2 tablespoons water, julienned ginger, and minced garlic. Mix well and marinate for at least 30 minutes, or preferably 1 hour in the refrigerator.
Wash the long-grain rice thoroughly. In a claypot, add the washed rice and water.
Place the claypot over medium-high heat. Bring to a boil, then reduce heat to medium-low, cover, and cook for about 10-12 minutes until the water is mostly absorbed and small craters form on the rice surface.
Carefully arrange the marinated pork ribs evenly over the half-cooked rice. Cover the claypot again and continue to cook on medium-low heat for another 15-20 minutes, or until the pork ribs are cooked through and the rice is fully tender.
To create a crispy rice crust (fan jiu), increase the heat to high for the last 1-2 minutes, listening for sizzling sounds. Turn off the heat. Drizzle with seasoned soy sauce and garnish with chopped green onions before serving immediately.
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