This Chestnut & Pork Rib Clay Pot Rice is a delightful dish that combines the savory flavors of marinated pork and sweet chestnuts, all nestled in fluffy jasmine rice. Perfect for a cozy meal, it’s easy to make and will fill your home with a wonderful aroma.
Why make this recipe
This dish is not only delicious but also a comforting and hearty meal that’s perfect for sharing with family and friends. The combination of textures—from the tender pork ribs to the crunchy chestnuts—plus the fragrant rice makes it a truly satisfying experience.
Ingredients
- 1 ½ cups jasmine rice, rinsed and drained
- 1 pound pork ribs, cut into 1-inch pieces
- 1 cup cooked chestnuts
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- ½ tsp sugar
- ¼ tsp white pepper
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 ½ cups water
- 1 green onion, sliced
How to make it
- Marinate the pork ribs with the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, sesame oil, minced garlic, and grated ginger. Let it sit for 30 minutes.
- Rinse and soak the jasmine rice in water for 20 minutes.
- After soaking, bring the rice to a simmer in 1 ½ cups of water.
- Layer the marinated pork ribs and cooked chestnuts on top of the rice.
- Cover the pot and cook on low heat for 20–25 minutes.
- Once cooking is done, turn off the heat and let it rest, covered, for 10 minutes.
- Fluff the rice with a fork, garnish with sliced green onions, and serve hot.
How to serve it
Scoop out portions of the rice and place them in bowls, ensuring to include some pork ribs and chestnuts in each serving. The dish is best enjoyed hot right after it’s made.
How to store it
If you have leftovers, allow the clay pot rice to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. Reheat it gently in the microwave or on the stovetop with a splash of water to restore moisture.
Helpful tips
- Rinse the rice thoroughly to remove excess starch, which helps keep the rice fluffy.
- If you can’t find cooked chestnuts, you can use fresh ones; just make sure to cook and peel them before adding to the dish.
- Adjust the amount of soy sauce according to your taste preference, but be careful not to oversalt.
Optional variations
- Try adding vegetables like peas or carrots for a pop of color and nutrition.
- Substitute pork ribs with chicken thighs for a different flavor profile.
Frequently asked questions
Can I use other types of rice?
Yes, but jasmine rice is preferred for its fragrance and texture. You can use other short-grain rice or sticky rice if you prefer.
Can I make this dish ahead of time?
Yes, you can prepare the marinade for the pork ribs a day in advance and store it in the refrigerator. Cook it the next day to enjoy a quick meal!
What if I don’t have Shaoxing wine?
If you don’t have Shaoxing wine, you can substitute it with dry sherry or omit it entirely, though it will change the flavor slightly.
