Pork Ribs, Preserved Meat Clay Pot Rice

Claypot rice is a beloved Cantonese classic, and at Happy Taishan, our version with pork ribs and preserved meat brings together bold, savoury flavours in every bite. Slow-cooked in a traditional clay pot, this dish is the perfect balance of tender meat, crispy rice crust, and aromatic seasonings.

1. The Clay Pot Tradition

Cooking rice in a clay pot is an art that has been passed down for generations. The porous clay absorbs heat evenly and retains moisture, creating a crispy, golden crust at the bottom — the faan jau — while keeping the rice above soft and fluffy. At Happy Taishan, we honour this tradition with every bowl.

2. Choosing the Pork Ribs

We start with premium pork ribs, cut to reveal the perfect balance of meat and bone. The ribs are marinated with a blend of soy sauce, Shaoxing wine, and ginger, allowing the flavours to penetrate deep into the meat. This step ensures every bite is juicy and full of savoury depth.

3. Preserved Meat Magic

The preserved meat — including Chinese sausage and cured pork belly — adds a rich, umami intensity that defines this dish. The fat renders slowly during cooking, infusing the rice with its distinctive aroma and flavour. A little goes a long way, and we balance it carefully so every spoonful is satisfying without being overwhelming.

4. The Slow Cooking Process

Once the rice, ribs, and preserved meat are layered into the clay pot, the heat is turned to medium. The rice absorbs the broth and fat from the toppings, while the bottom crust forms naturally. We never rush this step — the slow simmer allows the flavours to meld and the rice to develop its signature texture.

5. Serving & Enjoying

Before serving, we drizzle the pot with a premium soy sauce mixture and scatter spring onions over the top. The contrast between the tender ribs, the crispy bottom crust, and the fragrant rice is what makes this clay pot rice a standout dish at Happy Taishan. Come taste the tradition.