Steamed Pork in Lotus Leaves

Name: Steamed Pork in Lotus Leaves
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Cuisine: Chinese
Ingredients: 400g pork ribs (sliced); 350g lean pork (sliced); 5 lotus leaves (cut into triangles); rice flour (rice roasted and ground), missing; 20g pickled chili peppers (seeds removed, cut into diagonal pieces); 50g green peas (washed and drained); 3g salt; 15g soy sauce; 2g ground pepper; 1g MSG; 5g fermented glutinous rice juice; 20g Pixian doubanjiang (finely chopped); 50g white sugar; 10g caramel color; 15g fermented tofu juice; 10g ginger (minced); 15g scallions (chopped); 2g Sichuan peppercorns; 3g star anise (crushed)

A Sichuan-style dish featuring pork ribs and lean pork marinated, coated with fried rice flour, then wrapped in lotus leaves with green peas and pickled chili peppers and steamed until fragrant and tender.

4 hours

Easy

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Ingredients

pork ribs (sliced) 400g

lean pork (sliced) 350g

lotus leaves (cut into triangles) 5

rice flour (rice roasted and ground) missing

pickled chili peppers (seeds removed, cut into diagonal pieces) 20g

green peas (washed and drained) 50g

salt 3g

soy sauce 15g

ground pepper 2g

MSG 1g

fermented glutinous rice juice 5g

Pixian doubanjiang (finely chopped) 20g

white sugar 50g

caramel color 10g

fermented tofu juice 15g

ginger (minced) 10g

scallions (chopped) 15g

Sichuan peppercorns 2g

star anise (crushed) 3g

Instructions

Preparation and Marinating

Scrub the pork ribs clean and cut into pieces approximately 5 cm long, 3.5 cm wide, and 0.5 cm thick. Cut the lean pork into pieces the same size as the ribs but 0.3 cm thick. Combine both in a bowl, add salt, soy sauce, ground pepper, MSG, fermented glutinous rice juice, finely chopped Pixian doubanjiang, white sugar, caramel color, fermented tofu juice, minced ginger, and chopped scallions. Mix well and marinate until the flavors are absorbed.

Making the Rice Flour

Combine the rice, Sichuan peppercorns, and crushed star anise, then dry-roast over low heat until yellow, and grind into a coarse rice flour.

Preparing the Ingredients

Remove the seeds from the pickled chili peppers and cut into diagonal pieces. Wash and drain the green peas. Rinse the fresh lotus leaves, blanch briefly in boiling water, remove, and cut into equilateral triangles about 15 cm on each side (20 pieces total).

Wrapping and Shaping

Mix the rice flour evenly with the marinated pork slices. Then take one lotus leaf, place one piece of pork rib on it, add a few green peas and one section of pickled chili pepper, place a piece of lean pork on top, and wrap up. Make 20 packages in total.