La Wei Bao Zai Fan (Cantonese Cured Meat Claypot Rice)
Cook rice with meat fat! Hong Kong Earthen Pot Rice Stirring the Finest Okege
Description
The winter tradition of Guangdong and Hong Kong. Raw rice is cooked in a single-serving unglazed claypot (Bao Zai). Just as the water evaporates, sweet Chinese sausages (La Chang) and cured meats are placed on top. The melting fat coats the rice perfectly. The 'golden scorched rice (Guo Ba)' at the bottom, mixed with special soy sauce, creates a miraculous flavor.
Restaurants serving La Wei Bao Zai Fan (Cantonese Cured Meat Claypot Rice)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Long-grain rice(Indica)
- La Chang(Chinese sausage)
- La Rou(Cured pork)
- Greens
- Soy sauce
- Sugar
- Sesame oil
- Veg oil
Instructions
- [Authentic Recipe]
- (Rice) Soak long-grain, low-starch 'Indica rice (Jasmine/Thai)'. (*Japanese short-grain rice becomes mushy and is unsuitable).
- (Claypot) Place rice and water in a small claypot and blast on high.
- As water reduces and 'crab holes' (steam vents) appear on the rice surface, instantly lay sliced 'La Chang' (sweet Cantonese sausage) and 'La Rou' (cured pork) on top.
- Cover and reduce to extreme low. The sausage fat melts, coating every single grain of rice below.
- [Scorched Rice Secret]: Finally, drizzle 'veg oil (or lard)' around the inner rim of the pot. The oil slides to the bottom, shallow-frying the rice into a premium, shatteringly crisp crust (Guo Ba).
- (Sauce) Reduce soy, dark soy, sugar, and sesame oil into a 'Special Sweet Soy'.
- Garnish with blanched greens (Choy Sum) and serve piping hot.
Learn more Spice, substitutes, tips
Key spices
Unique sweet fat of Chinese sausage and charred soy aroma、焦げた醤油の香り
Substitutes at Japanese supermarkets
(Cook in JP claypot, adding bacon and sesame oil halfway to make a crust)
Pairing
Hot Pu'er Tea / Clear Cantonese Soup
Trivia
[Trivia] 'Bao Zai' means small claypot. Winters in Guangdong are surprisingly chilly, and eating this warms the body. Beyond sausages, the toppings are an infinite universe, including spare ribs (Pai Gu), chicken/shiitake (Bei Gu Hua Ji), and even eel.
Eating tips & etiquette
[Unique Eating] Open the lid, and the sweet meat aroma explodes with steam. Instantly splash the 'Special Soy Sauce' around the edges, causing a violent 'SIZZLE!!!' Use a spoon to aggressively scrape the 'crispy scorched rice' off the bottom, mixing it completely with the meat and rice before eating. The scorched crust is the star.
Allergen
Pork, Soybeans, Wheat (Soy sauce)