Claypot Rice with Minced Pork and Salted Egg Yolk

My family likes claypot rice.  We always order claypot rice when we are in a Chinese restaurant or dim sum place like the following:


This is my take of Claypot Rice with Minced Pork and Salted Egg Yolk.  We had this in Hot Pot One and we found that the salted egg yolk’s taste and texture complements the minced pork very well.  It’s something different from the regular combination of minced pork with salted fish.


  • 2 – 2 1/2 cups long grain rice (I meant measuring cup for rice)
  • 3/4 to 1 lb minced pork
  • 2 salted egg yolk, cut into half
  • bak choy

Marinate for pork:

  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • drizzle of sesame oil

Sauce for rice:

  • 2 tablespoons of hot water
  • 2 teaspoons sugar
  • 2 tablespoons light soy sauce
  • 2 drops of sesame oil



Claypot-Rice-023-300x200Wash and rinse the rice until the water is clear.  Brush a a few drops of oil at the bottom of the claypot so that the rice will not stick as much.Place rice and water into the claypot and cook on medium low heat until rice holes appear, about 7 to 10 minutes.
Claypot-Rice-022-300x200Marinate the pork with the soy sauce, oyster sauce, sugar, white pepper and sesame oil for 30 minutes.  Pat the minced pork on a plate to form a thin layer.
Claypot-Rice-024-300x200When the rice holes appear, slide the minced pork onto the rice and top with the salted egg yolk.  Cover and cook on low for 15 minutes or until all water has been absorbed and the pork is cooked through.
Claypot-Rice-025-300x200Add bak choy and cover and steam fro 5 minutes or until the vegetable wilted.
Claypot-Rice-027-300x200Remove the bak choy and use a fork to break up the salted egg yolk and minced pork.
Claypot-Rice-028-300x200Add the sauce and gently fluffed the rice and cover to allow to steam for another 5 minutes. Serve the rice with the bak choy.

Claypot rice is a convenient one pot dish and quick to make.

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  1. Cookie

    I remember salted egg yolk from my childhood in Shanghai. We used to eat it alongside of porridge. I’ve never had it in rice though. Sounds yummy!

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