Claypot rice with spare ribs

Ingredientsserves 4

Method

1. Work four tablespoons of water into the ribs first, stirring until it is all absorbed (about five minutes), which is what makes them tender; then mix in the starch.
2. Mix the chopped black beans, minced garlic, ginger, two tablespoons of light soy, two teaspoons of sugar, the wine and a tablespoon of oil into a black bean sauce, toss it through the ribs and marinate an hour, overnight if you can.
3. Rinse and soak the rice half an hour, then drain. Heat the pot, fry the garlic slices in a tablespoon of oil, add the rice and a pinch of salt and stir a few times, then pour in the same volume of water.
4. Medium-high to the boil, then medium-low with the lid off until the water is nearly gone and the surface is pitted.
5. Lay the ribs in a single layer with the chilli; lid on, medium-low fifteen to twenty minutes. Ribs need longer than chicken, so do not pile them up.
6. Pour a tablespoon of oil round the rim, medium-high heat, rotate the pot ten to fifteen seconds a side, four or five turns, until it smells of toast. On an induction or ceramic hob use a 16 to 20 cm heavy cast-iron pot instead of a claypot: drop to the lowest setting the moment it boils, do not spin the pot, and at the end turn up to medium for two to three minutes until it crackles, then off.
7. Off the heat, lid on, rest eight minutes; on a ceramic hob move the pot off the element. Test the thickest rib: the meat at the bone should show no pink and the juices run clear; if not, lid back on and three to five more minutes on the lowest heat.
8. Scatter the spring onion, boil the pot soy (three tablespoons of light soy, the dark soy, two teaspoons of sugar and two tablespoons of water) and pour it over at the table, then stir from the bottom up so the crust comes with it.

Take care

• Pork must be cooked through to the bone: ribs are the claypot topping most likely to be underdone, so cut them small, keep them in one layer, give them the full time and test the thickest piece before serving. The soy and the black beans contain soy; the soy sauce contains wheat.

The story

The spare rib claypot is the claypot rice shops' other staple, and the ribs are the same black bean ribs every Hong Kong family steams: the same marinade, cut a little shorter, cooked on a different fire. Many homes do it the other way round, steam a plate of ribs and pour the steaming juices over a plain claypot rice.

Same technique

Claypot rice with cured meatsClaypot rice with beef and eggClaypot rice with chicken and mushroom

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.