Claypot Rice with Chinese Sausage View the complete recipe here » Though I was determined to buy fish one morning, a display of hanging sausages distracted me on my way to the market. Strings of lop cheung flecked with fat dangled on a wooden dowel. Beneath the sausages, sections of smoked pork belly with skins still attached were piled in a large bin. Smelling the sweet, porky aroma of lop cheung always makes me want to cook the links with rice in a clay pot. The slow heat of a clay pot coddles the rice, which, when simmered alongside the lop cheung, absorbs the meaty depth of the sausage. A well-cooked pot of rice is no small feat. Like... More