Clay Pot Pork Patty Rice 冬菇肉餅煲仔飯
I used regular ground pork for this recipe, mincing your own will definitely give you better texture.I added shiitake mushrooms to the pork and I added a salted duck egg yolk in the centre of the patty. You can also add water chestnuts, preserved vegetables, dried squid, dried oysters, Chinese sausage or salted fish just to name a few.The sweet soy sauce I made for this rice is a quick and easy basic recipe. If you’re interested in a more complex and much more flavourful sweet soy sauce, see the sweet soy sauce recipe (steps 7 to 10) I made for Clay Pot Chicken Rice. I made this using a gas stove. If you don’t have a gas stove, you can use a portable gas burner.
Approximate cost (CAD) $5
Ingredients
- 225 g Ground pork
- 50 g Pork fat , cubed
- 30 g Dried shiitake mushrooms
- 1 tsp Light soy sauce
- 1 tsp Shaoxing wine
- ¼ tsp Salt
- 1 Egg white (large egg)
- 1 tsp Corn starch
- 1/8 tsp White pepper powder
- 1 tsp Oil for patty
- 2 tbsp Oil for rice
- 1 Salted duck egg yolk (optional)
- 1 c Uncooked white rice
- 1 c Water
- 3 slices Ginger ; sliced, minced or julienned
- 1 stalk Green onions , chopped (garnish)
- 2 sprigs Cilantro (optional)
Ingredients for sweet soy sauce:
- 1 tbsp Light soy sauce
- ½ tbsp Dark soy sauce
- 2 tsp Sugar
- 5 tbsp Water
Instructions
- Soak 30g of shiitake mushrooms over night or for a few hours until softened
dried shiitakes are more suitable than fresh shiitakes because dried ones will add more flavour to the patty 
- Measure 1 cup of uncooked rice, pour it into a container and soak with water for 30 minutes. Then pour through a sieve, rinse with water until water runs clear, shake off excess water and let dry in the sieve
1 cup is equal to 1 ½ cups using the rice cooker provided cup 
- Dice shiitake mushrooms and slice ginger
- Dice 50g of pork fat
Pork fat gives a really good texture to the patty. If it’s not your thing, you can add 50g more pork or shiitake mushrooms - Add shiitake mushrooms, pork fat, 1 tsp light soy sauce, 1 tsp Shaoxing wine, ¼ tsp salt, egg white of 1 egg, 1 tsp corn starch, ⅛ tsp white pepper powder to the pork and mix well
Adding egg white is the key to not getting soggy rice and can make the pork extra soft 
- Take the pork, form it into a ball and throw it into a mixing bowl 5 times
this will help give the patty more elasticity and to help it bind together 
- Rub 1 tsp oil on the outside surface of the patty and flatten to the size of your clay pot and set aside
- Put the rice into a clay pot, add 1 c water to the rice
Use an equal volume of rice to water. So, if making 2 c rice, use 2 c water 
- Cover with a lid and turn heat on to high to bring water to a boil. This should take approx. 5 minutes
- Once the water in the clay pot begins to boil, remove the lid and turn the heat to medium
- When most of the water has evaporated, there will be no more water bubbles, then turn the heat down to low
- Put the patty on top of the rice, add ginger on top and slowly drizzle 2 tbsp of oil on the edge of the pot so that it can trickle down the sides and make the rice crispy. Optional: add salted egg yolk in the centre of the patty
I didn’t add ginger to mine but you can just liberally add it on top of the patty 
- Cover with the lid and time it for 5 minutes
- When 5 minutes is up, put on oven mits, hold the clay pot at an angle so that the heat is above the front side of the pot. Count 45 seconds
- Repeat step 15 for the other 3 sides (back, left and right)
- Put the pot back on the stove in normal position and leave it for another 5 minutes
- Once the 5 minutes is up, turn the heat to high for 1 minute and turn off heat and leave it for 10 minutes. During the cooking time, it’s important to not open the lid. The temperature and timing will be off if you open it
- Once the 10 minutes is up, check to see if the rice and meat are cooked. If it’s still raw, you can cover the lid and turn the heat up to high for 90 seconds, turn off heat and wait 5 minutes and check again
- When it’s cooked through, add cilantro and green onions and pour 2 tbsp of the sweet soy sauce on top
- Serve with blanched vegetables additional sweet soy sauce (see notes section below for instructions)
Notes
Instructions for sweet soy sauce:
Combine 1 tbsp light soy sauce, ½ tbsp dark soy sauce, 2 tsp sugar and 5 tbsp water in a small pot and heat until sugar dissolves. Set aside
Summary of cooking time:
| Time | Heat Level | Specifics |
| Approx 5 min | High | Lid closed; until water boils |
| Approx 2 min | Medium | Lid open; until water evaporates |
| 5 min | Low | Lid closed; heat bottom of pot |
| 45 seconds | Low | Lid closed; heat front side of pot |
| 45 seconds | Low | Lid closed; heat back side of pot |
| 45 seconds | Low | Lid closed; heat left side of pot |
| 45 seconds | Low | Lid closed; heat right side of pot |
| 5 minutes | Low | Lid closed; heat bottom of pot |
| 1 minute | High | Lid closed; heat bottom of pot |
| 10 minutes | Off | Lid closed |
Nutrition
Calories: 910kcalCarbohydrates: 41gProtein: 30gFat: 69gSaturated Fat: 21gPolyunsaturated Fat: 10gMonounsaturated Fat: 32gTrans Fat: 0.1gCholesterol: 217mgSodium: 1958mgPotassium: 682mgFiber: 2gSugar: 5gVitamin A: 218IUVitamin C: 3mgCalcium: 41mgIron: 2mg
Tried this recipe?Let us know how it was!