Claypot Rice

Niman Ranch Iberian Duroc Pork Belly, Braised Shiitake Mushrooms, Chinese Sausage, Fava Beans, Yuba, White Rice, Tonkotsu Stock, Shio Tare, Sambal, Chile Crisp

Chef Chris Jung of Maxwells Trading | Chicago

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Adapted by StarChefs | july 2024

INGREDIENTS

Tonkotsu Stock:
Yield: 3 quarts
3 pounds pork bones, blanched
1 pound chicken wings
50 grams Chinese ham
4-inch piece kombu
5 grams garlic
1 onion, quartered
2 grams fish sauce

Braised Shiitakes:
Yield: 7 servings
7 dried shiitake mushroom
15 grams vegetarian oyster sauce
6 grams dark soy sauce
4 grams granulated sugar
4 grams sesame oil
3 grams rice vinegar
5 grams Sherry vinegar
10 grams sliced garlic
5 grams sliced ginger

Braised Pork Belly:
Yield: 1.1 pounds 
1 gram star anise
3 grams cinnamon stick
1 gram clove
1 gram Szechuan peppercorn
2 grams mustard seed
2 grams coriander seed
500 grams Niman Ranch Iberian Duroc pork belly
1 quart chicken stock
40 grams dark soy sauce
40 grams maple syrup
140 grams Shaoxing wine
20 grams scallion
Zest of 1 orange
10 grams ginger root, halved
9 grams garlic clove
20 grams shallot

Shio Tare:
Yield: 1 cup
40 grams neutral oil
80 grams brunoise onion
40 grams brunoise leek, whites only
60 grams brunoise Chinese ham
10 grams dried shrimp
7 grams kosher salt
6 grams fish sauce
1 gram MSG

To Assemble and Serve:
Yield: 1 serving
200 grams medium grain rice,soaked in water
1 link lap cheong, sliced
113 grams yuba
57 grams fava bean
Shaoxing wine
Soy sauce
Sambal
Chile crisp

METHOD

For the Tonkotsu Stock:
In a pot over medium-high heat, bring pork bones and 1 gallon water to a simmer. Cover and cook 4 hours. Add chicken wings, ham, kombu, garlic, and onion. Cook additional 1 hour. Season stock with fish sauce. Strain, discarding solids. Transfer stock to an airtight container and refrigerate.

For the Braised Shiitakes:
In a nonreactive container, add mushrooms and 150 grams water. Let sit 4 hours at room temperature. Strain, reserving mushrooms and liquid separately. In a pot over medium heat, bring remaining ingredients, rehydrated mushrooms, and 70 grams reserved mushroom liquid to a simmer. Cook 1 hour. Remove from heat and let cool.

For the Braised Pork Belly:
Add all dry spices to a sachet. Set aside. In a pot over medium-high heat, bring all remaining ingredients and spice sachet to a simmer. Reduce heat and cook 1½ hours, or until pork belly is tender. Remove from heat and let cool. Transfer to an airtight container and refrigerate.

For the Shio Tare:
In a sauté pan over medium flame, heat oil. Sauté onion and leeks until alliums are soft and translucent. Add ham and dried shrimp. Cook until ham is soft and mixture is fragrant. Season with salt, fish sauce, and MSG. Let cool, then transfer mixture to an airtight container and refrigerate.

To Assemble and Serve:
Heat oven to 350°F. In a donabe over medium heat, add strained rice and 40 grams Shio Tare. Cook 3 minutes. Add 8 fluid ounces Tonkotsu Stock. Bring mixture to a simmer. Once simmering, cover pot and transfer to oven. Cook 15 minutes. Let cool 5 minutes. Place pot over medium heat and continue to cook until rice begins to crisp. In a separate pot over medium-low heat, add 4 pieces Braised Pork Belly in its braising liquid, 2 pieces Braised Shiitakes, and lap cheong. Keep warm. In a pan over medium heat, warm yuba, fava beans, and a splash of Shaoxing wine. Top rice mixture with Braised Pork Belly, Braised Shiitakes, lap cheong, fava beans, and yuba. Serve with soy sauce, sambal, and chile crisp

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