Cantonese Crispy Rice Delight

1. Soak the Rice

Start by soaking the rice in water for about an hour. This step ensures the rice will cook evenly, as it allows the grains to plump up. After soaking, drain the rice thoroughly.

2. Cook the Rice and Meat

Transfer the drained rice to a 10-inch cast-iron or nonstick skillet. Stir in 1.667 cups of water, 3 teaspoons of neutral oil, and 0.5 teaspoons of fine sea salt. Spread the rice evenly across the skillet and then scatter the thinly sliced Chinese cured pork sausage, duck liver sausage, and pork belly on top. Bring the rice mixture to a simmer over medium heat. Once it begins to simmer, cover the skillet with a tight-fitting lid, reduce the heat to low, and let it cook for 15-17 minutes.

3. Crisp the Rice

After the rice has cooked, remove the lid and increase the heat to high. Drizzle the remaining 2 teaspoons of neutral oil around the edges of the skillet. Continue to cook the rice uncovered for another 7-10 minutes. To check if the rice is crispy, use a thin spatula to peek at the bottom and rotate the pan as needed to ensure even crisping.

4. Make the Sauce

In a small saucepan, combine 2 teaspoons of sugar with 4 teaspoons of water, 2 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 0.25 teaspoons of toasted sesame oil, and 0.125 teaspoons of white pepper powder. Bring the mixture to a simmer over medium heat, stirring until the sugar has dissolved. Once dissolved, turn off the heat.

5. Finish and Serve

When the rice is beautifully golden and crispy at the bottom, drizzle half of the sauce over the top. Serve the remaining sauce on the side for anyone who desires an extra burst of flavor.