Steamed Pork Belly with Rice Powder (米粉肉)
My grandma used to make the best Steamed Pork Belly with Rice Powder when I was a kid.
- Prep time
- 40 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb pork belly (skin removed)
- 1 pack of rice powder for steamed meat (蒸肉粉)
- 1 tablespoon light soy sauce
- 2 teaspoons sugar
- 1 teaspoon rice cooking wine
- 1 tablespoon sweet bean paste
- a small purple yam
- sweet potato
- potato
- or some king oyster mushrooms
Instructions
- 1
Cut the pork belly into 1/3 inch (1.25 cm) thick slices. I like to cut the pork belly to somewhat match the shape of either the potato or oyster mushrooms (see pictures). In a small mixing bowl, add all the seasonings and condiments together to make the marinade: 1 tablespoon of light soy sauce, 1 tablespoon of rice cooking wine, 1 teaspoon of sugar, and 1 tablespoon of sweet bean paste. Mix well. Marinate in the refrigerator for at least 30 minutes. Alternatively, you can marinate the pork belly in a Ziploc bag and flip the bag once in between.
- 2
Peel and cut the sweet potato, potato, or king oyster mushrooms into thick pieces while waiting for the pork belly to be ready. Lay the potato pieces neatly on a plate or bowl.
- 3
When the pork belly is done marinating, pour all the rice powder onto a medium plate. Roll the pork belly slices one by one in the rice powder then place them on top of the potato or mushroom.
- 4
n water boils, transfer the plate to the steam rack. Steam for 40 minutes or until the meat and rice powder are soft to the bite. Enjoy while warm!