(FenzhengRou)Steamed Pork with Rice Flour
Chinese steamed pork with rice flour, named as "粉蒸肉" in Chinese.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 600 g pork belly ( , or other part with some fat to make two versions)
- chopped green onion ( , optional or you can use coriander)
- 2 middle size sweet potatoes ( , cut into small cubes)
- 1 star anise
- 3/4 cup short grain rice
- 1/2 cup sticky rice
- 1 tsp. fennel seeds
- 1 bay leaf
- 10 whole Sichuan peppercorns
- 1 very small piece of cinnamon
- 3 piece of angelica root (, optional)
- 1 tbsp. Low-sodium light soy sauce
- 1 tbsp. Chinese cooking wine
- 1 inch root ginger (grated)
- 1 tbsp. oyster sauce
- 1/2 tsp. sugar
- 1/2 tsp. salt (, since other sauces are quite salty, you can skip salt)
- 1 tbsp. doubanjiang
- 1 egg
- 1/2 tbsp. sesame oil
- 1 tsp. Sichuan peppercorn seeds
- 1 tbsp. Low-sodium light soy sauce
- 1/2 tsp. sugar
- 1 tsp. salt
- 1 tbsp. oyster sauce
- 1 tbsp. Shaoxing wine
- 1 egg
- 1/2 tbsp. sesame oil
Instructions
- 1
Wash grain rice and then drain.
- 2
Wash the pork belly carefully and then cut into thin slices. I make two versions this time so I divide this batch into two bowls. Marinate pork belly with all the marinating ingredients.
- 3
Add rice and spices in pan on medium heat until most of the rice grains become slightly brown. Pulverize the rice to powders using food processor or by hand.
- 4
Mix the pulverized rice with marinated pork. Lay some fresh leaves or clean gauze and then sweet potato cubs under your bamboo steamer. Then spread the pork slices evenly on sweet potato cubes; steam with middle high fire for around 50 minutes to 1 hour.
- 5
Transfer out and garnish some chopped green onions and serve hot!