Wash the pork ribs thoroughly and pat dry. In a bowl, combine pork ribs with light soy sauce, dark soy sauce, sugar, cornstarch, sesame oil, white pepper, minced ginger, and minced garlic. Mix well and marinate for at least 30 minutes, or preferably longer in the refrigerator.
Wash jasmine rice thoroughly until the water runs clear. Soak the rice in fresh water for 30 minutes. Slice the Chinese sausage, cured pork belly, and preserved duck liver sausage (if using) diagonally into thin pieces.
Drain the soaked rice. Brush the bottom and sides of a claypot with cooking oil. Add the drained jasmine rice and an equal amount of water (2 cups rice, 2 cups water, or according to rice packaging for claypot cooking, usually 1:1 or slightly less water for crispier bottom). Bring to a boil over high heat, then reduce heat to low, cover, and cook for 10 minutes.
After 10 minutes, open the lid. Arrange the marinated pork ribs, sliced Chinese sausage, cured pork belly, and preserved duck liver sausage (if using) evenly over the partially cooked rice. Cover the claypot and continue to cook on low heat for another 15-20 minutes.
Once the rice appears cooked and the toppings are steamed, increase the heat to medium-high for 1-2 minutes to create a crispy crust (fan jiao) at the bottom. Be careful not to burn it. Turn off the heat and let the claypot rest, covered, for 5 minutes.
While the claypot rests, combine light soy sauce, sugar, water or chicken stock, and sesame oil in a small saucepan. Heat gently until sugar dissolves. Open the claypot lid, drizzle the prepared sauce over the rice and toppings, and sprinkle with chopped green onions. Serve immediately.
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