Pork Slices with Sweet Bean Paste Filling
This classic Sichuan sweet steamed dish features fatty pork slices stuffed with sweetened red bean paste and rose filling, steamed together with brown sugar glutinous rice. It has a sweet, fragrant taste and a soft, chewy texture.
Ingredients
Pork fat (boiled, cooled, sliced)
500 g
Sweetened red bean paste (xi sha)
75 g
Rose petals
25 g
Glutinous rice (soaked and steamed until soft)
100 g
Brown sugar (melted or mixed into the rice)
50 g
Lard
50 g
White sugar (for sprinkling on top)
25 g
Instructions
1
Prep the pork and make the filling
Scrape and wash the pork clean, place it in a pot and boil until just cooked through, then remove and let cool. Slice the pork into pieces about 8 cm long, 4.5 cm wide, and 0.7 cm thick (16 slices), then make a cut down the middle of each slice so that each piece opens into two thin slices connected by the skin. In a wok, melt the brown sugar, add the sweetened red bean paste and lard and stir well, then add the rose petals and mix until evenly combined.
2
Stuff the pork and arrange in the bowl
Stuff the prepared filling between the two layers of each pork slice, press each slice flat, and arrange the stuffed slices in a circle inside a steamer bowl.
3
Prepare the glutinous rice
Rinse the glutinous rice, then soak it in clean water for 30 minutes. Wrap it in a clean cloth, steam over a pot for 20 minutes, remove and rinse once with clean water, then steam again until completely soft. Take out and mix evenly with the brown sugar and lard.
4
Steam and finish the dish
Spread the sweetened glutinous rice over the arranged pork slices in the steamer bowl, then steam over a pot for about 2 hours until fully tender. Remove, invert the bowl onto a serving plate so the pork faces up, and sprinkle the white sugar evenly over the surface before serving.
