This claypot pork and sausage rice bowl is an exercise in cooking with leftovers. We had cold rice, we had fried pork belly, we had quail eggs, we had Chinese sausages… And this was the result. There is no real cooking involved here. It’s all a matter of slicing, pouring and steaming. The dish is done in 15 minutes plus five minutes of preparation time.
The inspiration comes from the Hong Kong-style claypot rice which requires soaking the rice for several hours then cooking it in a claypot on the stovetop. Since I was dealing with day-old rice, the soaking was unnecessary. And to make sure that the rice won’t turn dry during reheating, instead of placing the claypot directly over the fire, I steamed the rice instead.
You can use any leftover roast, grilled, stewed, braised or fried meat to make claypot rice bowl. Humba or Chinese red-braised pork belly should be expecially good. But don’t exclude the Chinese sausage, please, because it adds so much dimension to the overall flavor of the dish.
- 2 cups cooked rice
- 2 teaspoons soy sauce
- 2 teaspoons liquid seasoning (I used Knorr)
- ½ teaspoon chili oil
- ½ teaspoon sugar
- ¼ teaspoon sesame seed oil
- 1 Chinese sausage, sliced thinly
- roasted pork belly, sliced thinly
- hard-boiled quail eggs, shelled
- toasted sesame seeds
- sliced scallions
- Start boiling water in the steamer.
- Crumble the rice with your fingers to separate the grains. Ladle into a claypot and press lightly to flatten. Heat over simmering water for five minutes.
- In a small bowl, whisk together the soy sauce, liquid seasoning, chili oil, sugar and sesame seed oil until the sugar is dissolved.
- Open the steamer and drizzle half of the sauce over the rice. Arrange the sliced pork belly, sausage and quail eggs over the rice. Cover the steamer and continue steaming the rice and meats for another 10 minutes.
- To serve, drizzle the rest of the sauce over the rice, eggs and meats. Sprinkle the claypot pork and sausage rice bowl with toasted sesame seeds and sliced scallions. Serve hot.