Lotus Leaf Pork
A traditional Shandong dish of pork wrapped in lotus leaves and steamed, featuring a rich lotus aroma and tender, melt-in-the-mouth pork.
Ingredients
Hard rib meat (with skin) (roast the skin over fire until charred, soak, scrape off the charred skin, and cut into slices 5.5 cm long, 3 cm wide, and 0.6 cm thick)
250 g
Lotus leaves (trim off stems, cut into 8.5 cm rounds, and blanch in boiling water)
some
Roasted fragrant rice (dry-roasted yellow with cinnamon bark, star anise, and Sichuan peppercorn, then crushed into granules)
100 g
Shredded scallion and ginger
15 g
Soy sauce
5 g
MSG
0.5 g
Shaoxing wine
15 g
Cinnamon bark
1 g
Star anise
1.5 g
Sichuan peppercorn
1 g
Sweet bean paste
75 g
Instructions
1
Preparing the Pork
Roast the skin side of the pork over fire until charred. Soak in hot water, scrape off the charred skin, and rinse clean. Cut the pork into slices 5.5 cm long, 3 cm wide, and 0.6 cm thick. Place in a container, add the sweet bean paste, soy sauce, Shaoxing wine, and shredded scallion and ginger, mix well, and set aside.
2
Roasting the Rice
Place the rice, cinnamon bark, star anise, and Sichuan peppercorn in a wok and dry-roast over low heat until yellow. Let cool, then crush into coarse granules. Transfer to a bowl and pour in a small amount of boiling water; set aside.
3
Preparing the Lotus Leaves
Trim off the stems of the lotus leaves and cut into 8.5 cm round pieces. Blanch in boiling water, then remove and let cool.
4
Wrapping and Steaming
Toss the pork slices with the crushed rice granules until evenly coated. Wrap each piece of meat with a lotus leaf, arrange in a bowl, and steam in a steamer until cooked through. Remove, plate, and serve.
