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Chinese Clay Pot Rice Recipe

Jaden Hair
This Clay Pot Rice is slathered in a delicious homemade Chinese Sweet Soy Sauce. Everything is super-easy to make,  the Chinese Pork Belly and Chinese Sausage cook in the same pot as the rice, so delicious!

5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Asian, Chinese
Servings 4 servings
Calories 1352 kcal



  • 2 tablespoons cooking oil
  • 2 shallots thinly sliced
  • 1 thumb-sized piece of ginger peeled and thinly sliced
  • 3 tablespoons brown sugar
  • 1 cup soy sauce
  • 1/4 cup Chinese cooking rice wine
  • 1 tablespoon sesame oil


  • 1 package Chinese sausage
  • 1 package Chinese cured pork belly
  • 2 cups long-grain raw rice I like jasmine rice


Make the Sweet Soy Sauce:

  • Heat a small sauce pot over medium heat with cooking oil. When hot, add in the shallot and the ginger and fry until browned but not burnt, approximately 3-5 minutes. The shallots should be shriveled, darker brown (just not black). Remove the shallots and ginger (as much as you can).
  • The remaining oil will now be flavorful. Don't throw away the crispy shallots! Use this as a topping for salad, fried rice, vegetables, etc. The ginger can be discarded.
  • To the oil, add in the sugar, soy sauce and rice wine. Bring to a simmer and then turn the heat to low. Let simmer for 2 minutes. Turn off heat and pour in the sesame oil. Let cool completely before storing in a jar. Lasts up to 4 months in refrigerator.

Make the Clay Pot Rice

  • Place the rice in the rice cooker pot. Fill pot halfway with water and use your hands to swish the rice. Carefully pour out the water. Repeat 2-3 more times until the water is just barely cloudy. Pour in water until it reaches your knuckle. Use this Chinese method to measure water.
  • Lay in the Chinese sausage and pork belly strips. Set rice cooker to cook. When cooking complete, remove pork belly and Chinese sausage and slice thinly on the diagonal. Serve with rice Sweet Soy Sauce drizzled on top.
  • To the pot (preferably clay, cast iron, enameled cast iron or some kind of heavy-bottomed pot), add in the pork belly and Chinese sausage. Turn the heat to medium-high. As the pot heats up, the pork and sausage will slowly begin to release its fats (yum!). Cook for 2 minutes, then flip the pork and sausage and cook the other side.
  • Remove the pork and sausage to a plate. You should have about a tablespoon of delicious fat in your pot! Add in your raw rice to the pot (still on medium-high heat) gently stir the raw rice in the fat for 30 seconds until coated.
  • Pour in 3 cups of water and snuggle in the pork belly and sausage in the rice. Bring to a low boil. Turn heat to low and immediately cover. Cook for 12 minutes. When done cooking, pork belly and Chinese sausage and slice thinly on the diagonal. Serve with rice and Sweet Soy Sauce drizzled on top.


Calories: 1352kcalCarbohydrates: 89gProtein: 38gFat: 91gSaturated Fat: 29gCholesterol: 144mgSodium: 3917mgPotassium: 716mgFiber: 2gSugar: 11gVitamin A: 75IUVitamin C: 2mgCalcium: 64mgIron: 4mg
Keyword clay pot rice, rice and pork, rice recipe
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