Claypot Pork Rice #17

I love claypot rice, although I have to admit that we don’t own a claypot. Mother uses ceramic bowl to individually steam the rice and flips the rice on serving plate. It is very delicious and every time she makes this, it is a treat. This is a pork version of our family’s claypot rice. You can substitute it with beef or chicken. Or a bit of everything.

The dish is a bit of fragrant rice topped with succulent braised pork, shiitake mushrooms and hard boiled egg. Our version is always served with heaps of fresh coriander and pickled shallots, chilies and cucumber.

I think the cone-shape mould is just perfect for this dish. It is very pretty. I served this to a couple of friends and they were impressed. It was the first time I didn’t get the “This looks like …  Bhawahaha” remark.

Cut lean pork into cubes.

Marinade the meat with salt, dark soy sauce, sesame oil, fish oil, white pepper and salt.

Add a bit of tapioca starch (or cornflour) into the bowl.

Mix them well and let the meat marinades for 30 minutes.

Soak dried shiitake mushrooms in cold water for one hour in advance, squeeze the excess liquid off  and cut them up into quarters, stems removed.

Chop a bulb of garlic finely and grate some ginger.

Wash the rice thoroughly and drain the water.

Heat oil in a wok and add sugar.

Caramelize the sugar over high heat for 5-10 seconds until the sugar turns brown. This is too brown, so act before it turns into this color.

Toss in half of garlic and lower the heat. Stir-fry quickly, for 10 seconds.

Add mushrooms into the wok and cook for a couple of seconds. I over-caramelized mine, as you can see the color is really dark.

Add the pork and give it a quick stir.

Toss in grated garlic.

Season the dish one last time. It is okay to go slightly overboard with the seasonings.

Add water and lower the heat. Let simmer for five minutes.

Transfer pork into a pot and let simmer over really low heat for 30 minutes, until the liquid reduces to a third.

Heat some cooking oil and stir-fry garlic quickly.

I just love the smell of garlic. I could go all vampire-slayer on people.

Add soaked rice.

Toss and turn the rice around till garlic and oil are evenly distributed . Season with salt.

Some oyster sauce.

Dash of fish sauce.

Cook until the rice is well heated. You can actually feel the rice is ready when it is slightly dry and not as heavy to turn as before.

Add water into the wok and simmer for … minutes, until all liquid is absorbed. Turn off heat.

Add boiled egg into the pot with meat. Cover the eggs with the sauce. When the eggs brown, it is ready to be plated.

I lined the cone with plastic and fill the bottom with 1/4 cup of meat and sauce and egg, top them up with 1/2 cup rice. Steam over high heat in a steamer for .. minutes.

Serve warm with pickled shallots, chilies and cucumber.


Claypot Pork Rice

Makes 6-8 servings


For soy pork and boiled eggs
600 g lean pork, cut into 1,5cmx1,5cm cubes
1 tsp salt
1 tbsp sesame oil
2 tbsp dark soy sauce
1 tsp fish sauce
1/2 tsp white pepper
2 tbsp tapioca starch
1/2 cup cooking oil
3 tbsp sugar
25 g garlic, chopped finely
50 g shiitake mushrooms, stems removed and quartered
30 g ginger, finely grated
250 ml water
5 eggs, hard boiled

For rice
1/2 cup cooking oil
25 g garlic, chopped finely
900 g rice, washed thoroughly
1 tsp salt
2 tbsp oyster sauce
1 tsp fish sauce
750 ml hot water

For garnishes and condiments
Asian cucumber, shallots and chilies pickles
Fresh coriander leaves


To prepare pork and soy sauce
In a mixing bowl, combine pork, salt, dark soy sauce, fish sauce, white pepper and tapioca starch.
Mix well and let marinade for 30 minutes.
Combine cooking oil and sugar in a wok. Stir-fry over medium heat until sugar melted and caramelized, about 1 - 1,5 minutes.
Add garlic and quickly stir-fry for 30 seconds until it slightly browns.
Toss in mushrooms and pork. Stir-fry for a minute or two.
Add grated ginger and continue cooking for half a minute.
Pour hot water into the wok. Cook till the water boils slightly, about 2 minutes.
Transfer the dish into a small pot.
Simmer over stovetop until most water is absorbed by the meat and mushrooms, about one hour, until the sauce is reduced to a third.

To prepare rice
Heat cooking oil in a big wok. Stir-fry garlic till fragrant for about ... minutes, over high heat.
Add rice and cook quickly for a couple of minutes.
Season the rice with salt, oyster sauce and fish sauce.
Cook until the rice feels light when stirred with spatula, about 3-4 minutes.
Add hot water and continue cooking for 3 minutes.
The water would mostly be absorbed.

Assembling the dish
As soon as the rice is ready, it is time to prepare the dish.
Fill 1/3 part of a ramekin or heatproof bowl with the meat and add a couple of tablespoons of soy sauce.
Top the meat with rice up to 0.5 cm of the rim of the bowl.
Steam for 45 minutes.
To serve, flip the bowl over on top of a serving plate.
Serve warm with cool shallots, chili and cucumber pickles and fresh coriander leaves.

This post is part of Royal Selangor 30 Day ChallengeGet Your Jelly on. The special Nick Munro pewter jelly mould is provided by Royal Selangor.

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9 Responses to “Claypot Pork Rice #17”

  1. 1

    ChopinandMysaucepan — October 21, 2011 @ 3:42 pm

    This looks delicious and your step-by-step instructions make it look a lot easier that what we thought.

  2. 2

    Anna — October 21, 2011 @ 7:29 pm

    I love your step by step instructional guide.Makes the instructions clearer and gives me more confidence that I am on the right track…I’ll definitely serve this. Breakfast or lunch, perhaps. Thanks!

  3. 3

    Jazmin — October 21, 2011 @ 8:14 pm

    Is the 45 minute steaming step when everything is in the bowl necessary for cooking or presentation? I want to serve this but probably won’t go to the trouble of putting it in a cone, do I need to steam everything for 45 minutes after? Your pictures just make me want to eat the whole dish right now!

    • Jun replied: — October 21st, 2011 @ 10:19 pm

      It is essential to steam the rice since when cooking on stove top, the rice isn’t fully cooked. It might look cook, but the center of the grain would be quite hard and not cooked. You don’t have to put it in a cone, we usually prepare individual bowls and steam the rice in the bowls. Or maybe you can use a bigger vessel, like a round tin or something.

  4. 4

    Jazmin — October 22, 2011 @ 12:18 pm

    Okay! Another silly question….I have never steamed rice without using a rice cooker….how would I steam the individual bowls?

    • Jun replied: — October 22nd, 2011 @ 8:07 pm

      Jazmin, I have a very big steamer, about 50 cm in diameter. It consist of a big wok, a flat tin with a lot of holes (steamer) in the bottom and a lid. I filled the wok with water, brought it to a boil, fit the steamer on top of the boiling water and arrange the bowls on the steamer. Cover the lid and let cook for 45 minutes. If you don’t have such big ones, the small one such as a stockpot that comes with a steamer lid works just fine, although it may only fit 2-3 bowls. I hope this helps.

  5. 5

    thoma — October 23, 2011 @ 9:27 pm

    i loved the pork recipe part…may try this!

    you’ve been keeping pace with the cones in spite of your busy schedule!! only some more days to go wowo!!

  6. 6

    Judy — November 27, 2011 @ 1:33 am

    That mould is insanely cool! And boy, what a great recipe. I can totally imagine cooking this for dinner and maybe some leftovers for lunch. This makes me want to stuff weird shaped moulds with rice!

  7. 7

    Ivana — December 27, 2012 @ 1:23 am

    Gorgeous pics and recipe! Yay been looking for some english language indonesian recipe.. Thank u

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