Lotus Leaf Pork
A classic Lu (Shandong) dish, infused with a delicate lotus aroma, featuring tender, melt-in-your-mouth pork that is savory, fragrant, and delicious.
Ingredients
pork rib meat (with skin)
250 g
lotus leaves (cut into 8.5 cm rounds, blanched)
as needed
rice (toasted)
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 peppercorns
1 g
sweet bean sauce
75 g
Instructions
1
Prepare the pork
Singe the skin side of the pork over an open flame until charred. Soak in hot water, scrape off the charred skin, rinse clean, and cut into slices 5.5 cm long, 3 cm wide, and 0.6 cm thick. Place in a container, add the sweet bean sauce, soy sauce, Shaoxing wine, scallion, and shredded ginger, mix well, and set aside to marinate.
2
Make the crushed rice mixture
Place the rice, cinnamon bark, star anise, and Sichuan peppercorns in a dry pan and toast 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 to steep.
3
Prepare the lotus leaves
Trim off the stems of the lotus leaves and cut into 8.5 cm round pieces. Blanch briefly in boiling water, then remove and let cool.
4
Wrap and steam
Mix the marinated pork slices with the crushed rice mixture so each slice is evenly coated. Wrap each slice in one piece of lotus leaf, arrange snugly in a bowl, and steam in a steamer over boiling water until cooked through. Remove and plate to serve.
