Longan Sweet Steamed Pork
A classic sweet dish from rural Sichuan, featuring pork rib meat wrapped around fine sweetened bean paste. Sweetly fragrant and generous in size, it is rich yet never greasy.
Ingredients
Pork rib meat with skin
400 g
Rose petals
10 g
Red bean paste (washed sand)
75 g
Brown sugar
80 g
Glutinous rice
200 g
Rock sugar syrup
25 g
Powdered white sugar
50 g
Lard
65 g
Instructions
1
Step 1
Place the pork in a pot of boiling water and cook for about 20 minutes, then remove. While still hot, brush the rock sugar syrup over the pork slices. Once cooled, cut into 20 slices measuring 6.7 cm long, 1.7 cm wide, and 0.3 cm thick.
2
Step 2
Set a wok over medium heat, melt 30 g of brown sugar, then add the red bean paste and 30 g of lard. Stir well, transfer to a bowl, add the rose petals and mix. Roll the mixture into 20 rolls. Wrap each pork slice around one roll and stand them upright in three fish-shaped serving bowls.
3
Step 3
Rinse the glutinous rice and soak in fresh water for 30 minutes. Wrap in cheesecloth and steam until cooked, then stir in the remaining brown sugar and lard and pack the mixture over the arranged meat in the fish-shaped bowls to form a base. Steam over high heat until tender. Remove from the steamer, then in a wok combine the powdered sugar with a small amount of water, thicken into a crystal-clear glaze and drizzle over the dish before serving.
