Jia Sha Rou (Stuffed Sweet Pork Belly)
A traditional Yunnan-style sweet dish of pork belly stuffed with red bean paste and steamed. Pale with a rosy hue, rich yet not greasy.
Ingredients
pork belly with skin
500 g
white sugar
100 g
glutinous rice (cooked)
200 g
honey
10 g
red bean paste
200 g
rose sugar
10 g
walnuts
100 g
rapeseed oil (about 100 g consumed)
1000 g
candied fruit
100 g
Instructions
1
Step 1
Remove any stray hairs from the pork and wash it well. Place in a pot of water and simmer until about 70% cooked, then remove. While still hot, brush the skin with honey water and set aside to cool.
2
Step 2
Heat a wok over high heat and add the rapeseed oil. When the oil reaches about 50% hot (medium-warm), add the pork and deep-fry until the skin turns a chestnut color, then remove and drain the oil.
3
Step 3
In the same oil, briefly fry the walnuts, then remove and drain. Crush the walnuts into small pieces and mix evenly with the red bean paste. Dice the candied fruit into small cubes and mix with the glutinous rice.
4
Step 4
Slice the pork belly into double-cut pieces (slices that are nearly cut through). Sandwich the red bean paste and walnut mixture between the slices, arrange them neatly in a bowl, top with the glutinous rice mixture, then steam over a steamer.
5
Step 5
Remove from the steamer, invert the bowl onto a serving plate so the glutinous rice is on top, then drizzle over the sauce made by simmering the honey, white sugar, and rose sugar together. Serve immediately.
