30 Mins or Less

Chinese cured pork belly rice (rice cooker)

Chinese cured pork belly rice, or lap yuk faan, is a hearty yet simple meal that takes minimal preparation! Fluffy jasmine rice gets infused with the savory flavors and fat from the cured pork belly, and it’s all ready in just 20 minutes.

What is Chinese cured pork belly?

Chinese cured pork belly

Chinese cured pork belly, also known as lap yuk in Cantonese, is pork belly that has been marinated in a mixture of soy sauce, sugar, and sometimes spices. It then gets air-dried (typically outside or inside next to a window) for a couple of days until most of the water from the pork belly has evaporated.

This curing process is best done in the winter, or when temperatures are lower (below 65F), and there are more north winds (according to my dad, who makes his own regularly). I’ll be sharing a full written tutorial on how to make your own Chinese cured pork belly very soon!

Curing was a traditional method of preservation back when refrigeration didn’t exist — it’s how my parents used to preserve meats growing up. Now, Chinese cured pork belly is readily available at most Chinese supermarkets! It’s usually located in the same area as the Chinese sausage.

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Chinese cured pork belly rice

Chinese Cured Pork Belly Rice

This hearty yet simple meal can be made in the rice cooker in just 20 minutes with minimal preparation! It's savory, satisfying, and it's the type of meal I go back to when I don't feel like cooking.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine Chinese
Servings 4

Ingredients

Cured meats:

  • 3-4ozChinese cured pork belly(lap yuk)
  • 1Chinese sausage(lap cheong)

Rice:

Seasoning:

Instructions

  • Wash the jasmine rice 2-3 times or until the water runs mostly clear. Drain.
    1 1/2 cups jasmine rice
  • Add the washed rice, water, and chicken bouillon (optional) to the rice cooker. Mix to dissolve the chicken powder.
    1 3/4 cups water, 1 tsp chicken bouillon powder
  • Slice the Chinese cured pork belly in half so that it fits into the rice cooker. Add the pork belly and Chinese sausage on top of the rice. Cook the rice on the regular white rice setting.
    3-4 oz Chinese cured pork belly, 1 Chinese sausage
  • Once the rice is done, carefully remove the cured meats from the rice. Usually after steaming in the rice, the pork belly’s skin has softened to a gelatinous texture, but if you don’t like it, you can remove it.
  • Slice both meats thinly and on an angle. This will give it the best texture.
  • Add the sliced meats back to the rice in the rice cooker, along with all the seasonings: regular soy sauce, dark soy sauce (for color), sesame oil, and chopped scallions. Mix well.
    1/2 tbsp regular / light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, scallions
  • (Optional) Top your rice bowl with an egg yolk for a creamy rich texture that pairs well with the salty cured meats!
    egg yolk
Keyword chinese bacon, chinese cured pork belly, chinese cured pork belly rice, lap yuk, lap yuk rice
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