Cantonese Clay Pot Rice With Chinese Meatloaf 肉餅煲仔飯

Ingredients

• For the Seasoned Soy Sauce:
• 1 tablespoon (15ml) lard, schmaltz, or neutral oil
• 1 scallion, root end trimmed, white and green parts cut into 1-inch segments
• 1 small shallot (1 ounce; 30g), thinly sliced
• 1 ounce (30g) cilantro (about 1/2 bunch) cut into 1-inch segments (about 1/3 cup)
• 4 medium cloves garlic (20g), smashed
• One 1-inch knob fresh peeled ginger (20g), sliced thinly
• 2 tablespoons (30ml) Shaoxing wine
• 1/3 cup (80ml) water
• 1/3 cup (80ml) light soy sauce
• 1/3 cup (80ml) dark soy sauce
• 2 tablespoons (30g) granulated sugar
• For the Clay Pot Rice:
• 1 cup jasmine rice or an equal-parts mix of jasmine and short-grain (such as koshihikari) rice (7 ounces; 200g), see notes
• 1 cup (240ml) hot water
• 1 tablespoon (15ml) lard, schmaltz, or neutral oil
• For the Meatloaf and to Serve:
• 1/2 pound (227g) boneless, skinless pork shoulder, chilled in the freezer for 15 minutes
• 1 1/2 teaspoons (8g) finely minced ginger
• 1 tablespoon (15ml) light soy sauce
• 1 tablespoon (15ml) oyster sauce
• 1 1/2 teaspoons (8ml) Shaoxing wine
• 1 teaspoon (5ml) toasted sesame oil
• 1 teaspoon cornstarch
• 1 large egg white
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use a pinch
• 1 raw salted duck egg (optional; see note)1 scallion, root end trimmed, white and green parts thinly sliced, for garnishing

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