Total Time
1 hour 50 minutes, including soaking
This dish is traditionally made in a clay pot with Cantonese cured meats like lap cheong (cured pork sausage, gon cheong (duck liver sausage), and lap yuk (cured pork belly) nestled in a bed of rice and drizzled with a sweet, seasoned soy sauce right before serving.
1 hour 50 minutes, including soaking
This dish is traditionally made in a clay pot with Cantonese cured meats like lap cheong (cured pork sausage, gon cheong (duck liver sausage), and lap yuk (cured pork belly) nestled in a bed of rice and drizzled with a sweet, seasoned soy sauce right before serving.
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