CLAYPOT WAXED MEAT RICE

Waxed meat nowadays are available throughout the year, but during the Chinese New Year season, you can get even more choices especially those imported from China. While my mum used to prefer those from China, I find the local chinese sausage (lap cheong) has got more meat than fats as compared to those from China. However I do agree that the imported pork liver sausage (yun cheong) has got more aromatic wine smell.

The best way to eat waxed meat, of course, it to steam it and enjoy with white fluffy rice. You can either do it separately or dump the waxed meat in the rice cooker together with the rice. Initially I wanted to cook my rice using a claypot but I have no idea on how to control the fire and the amount of water. To play safe, I cheated a little. I cooked my rice using rice cooker and at the same time steamed the waxed meat separately. i.e. pork sausage (lap cheong), pork liver sausage (yun cheong), lap yuk (waxed pork belly) and smoked duck. Normally people opt for waxed duck (lap ngap) but I find it way too fat and hardly any meat to chew, so I decided to get smoked duck instead. Of course, it lacks the ommpphh (oil) as compared to using waxed duck.

Once the rice is cooked, transfer it into a claypot. Slice the waxed meat and arrange it nicely on top of the rice. There should be a bit of liquid from the waxed meat when you steam it, don't throw away, pour it all over the rice. For seasoning, you may add a dash of soya sauce but I find the waxed meat was salty enough for me. You can even garnish it with spring onions which sadly, I have none that day.



So, here you go, a nice pot of Claypot Waxed Meat Rice. But be warned, don't have this too often as it's really oily and high in fats! For me, I am pushing my luck a bit as I always suffer indigestion after having waxed meat and this meal was no exception. But that won't deter me from having it again....maybe next Chinese New Year!