Lap Cheong Rib Claypot (腊味排骨煲)
腊味排骨煲 · là wèi pái gǔ bāo
Lap cheong claypot is a Cantonese Sunday tradition. The cured sausage's sweetness seeps into the ribs, creating a complex savory-sweet broth that disappears fast.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- pork ribs, 3cm chunks排骨块🛒 local500 g
- lap cheong, sliced腊肠片🏮 asian150 g
- ginger, sliced姜片🛒 local4 slices
- garlic cloves, crushed蒜瓣🛒 local3 cloves
- light soy sauce生抽🏮 asian1 tbsp
- Shaoxing wine绍兴酒🏮 asian1 tbsp
🌶️ Adjust to your taste
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Instructions
1Parboil ribs 5 minutes, drain and rinse to remove impurities.
🔍 Look for High heat 5 分钟 · 5 minutesVisual: 灰色浮沫升起，水变浑。Grey foam rises, water clouds.
You know it's right when: 浮沫灰密。Foam is grey and dense.
2Sear ribs in claypot 3 minutes until golden.
🔍 Look for Medium-high 3 分钟 · 3 minutesVisual: 表面焦黄，油脂析出。Surface browns, fat renders.
You know it's right when: 滋滋声大。Sizzle is loud.
3Add ginger and garlic, stir 30 seconds.
🔍 Look for Medium heat 30 秒 · 30 secondsVisual: 香料出香。Aromatics fragrant.
You know it's right when: 辛辣香气。Pungent aroma.
4Add lap cheong, pour in 500ml water, bring to boil.
🔍 Look for High heat 5 分钟 · 5 minutesVisual: 汤汁变琥珀色。Broth turns amber.
You know it's right when: 滚沸。Rolling boil.
5Reduce to low, cover and simmer 25 minutes.
🔍 Look for Low heat 25 分钟 · 25 minutesVisual: 汤汁微滚，排骨软。Broth simmers, ribs tender.
You know it's right when: 蒸汽匀速逸出。Steam escapes steadily.
6Add soy sauce and wine, simmer 5 more minutes. Serve.
🔍 Look forVisual: 汤汁浓郁，排骨一咬即脱。Broth is rich, ribs yield to bite.
You know it's right when: 骨易分离。Bone pulls away easily.
Tips
- · Parboiling removes gaminess.
- · Add lap cheong in last 10 minutes to prevent overcooking.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
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