Fen Jen Ro
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 45 min
- Cook time
- 3 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 800 g pork belly
- 250 g sweet potato (peeled and sliced 1cm thick)
- 150 g jenrofen powder (only this kind of powder)
- 1 tsp hoisin sauce
- 1 tsp chili bean sauce
- 1/4 tsp Chinese five spice powder
- 2 tsp sugar
- 70 ml light soy sauce
- 1/2 tbsp rice wine
- 1/2 tsp ginger (finely chopped)
- 1 tbsp spring onion (finely chopped)
Instructions
- 1
Slice pork belly into 5cm wide and 1cm thick sections. Marinade with all the seasonings for at least 1 hour
- 2
Coat the pork belly with jenrofen powder/rice powder and leave it aside
- 3
Prepare a 21.5cm wide bamboo steamer or similar size heat proof bowl and line it with baking paper
- 4
Place a layer of sweet potato on the bottom of the bamboo steamer then layer the rest of the bamboo steamer with the pork belly. Sprinkle some extra jenrofen powder on top and cover with the bamboo steamer lid
- 5
Place a steam rack into the wok and pour 1 litre of water into the wok. Boil the water first then put step 4 on the rack and cover everything with the wok lid. Turn the gas power to medium and steam it for 2 hours. Check occasionally but make sure there’s always water in the bottom of the wok