Lotus Leaf Steamed Pork with Rice Flour

Name: Lotus Leaf Steamed Pork with Rice Flour
Prep time: 50 min
Cook time: 2 h
Total time: 2 h 50 min
Cuisine: Chinese
Ingredients: 300 g Pork belly (washed, cut into squares, with a straight cut in the middle of each piece leaving the skin intact); 140 g Stir-fried rice flour; 2 Fresh lotus leaves (softened in hot water and reserved); 1 Scallions (washed and cut into thin strips); 1 Ginger (washed and cut into thin strips); 1 tsp Sesame oil; 1 tbsp Soy sauce; 2 tbsp Cooking wine; 2 tbsp Sweet bean sauce; Five-spice powder, to taste; 2 tbsp White sugar

Pork belly coated in toasted rice flour is wrapped in lotus leaves and steamed until tender, fragrant, and delicious without feeling greasy.

2h 50m

Easy

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Ingredients

Pork belly (washed, cut into squares, with a straight cut in the middle of each piece leaving the skin intact) 300 g

Stir-fried rice flour 140 g

Fresh lotus leaves (softened in hot water and reserved) 2

Scallions (washed and cut into thin strips) 1

Ginger (washed and cut into thin strips) 1

Sesame oil 1 tsp

Soy sauce 1 tbsp

Cooking wine 2 tbsp

Sweet bean sauce 2 tbsp

Five-spice powder to taste

White sugar 2 tbsp

Instructions

Ingredient preparation

Wash the pork belly and cut it into squares, make a straight cut in the middle of each piece leaving the skin intact; soften the fresh lotus leaves in hot water and reserve; wash the scallions and ginger and cut them into thin strips.

Marinating

Add the soy sauce, sweet bean sauce, white sugar, cooking wine, scallion strips, ginger strips, five-spice powder, and sesame oil to the bowl containing the pork pieces, mix well and marinate for 30 minutes.

Coating, wrapping and steaming

Add the stir-fried rice flour and mix thoroughly, wrap each pork piece individually in the fresh lotus leaves, place in a steamer and steam over high heat for approximately 2 hours.