Steamed Pork with Rice Bran
This Cantonese dish boasts a rich, fragrant lotus leaf flavor, with a fresh, smooth and refreshing taste.
Ingredients
pork belly
400 g
brown rice
100 g
lotus leaves (blanched in boiling water until soft, cooled in cold water, cut into 16 pieces)
2
star anise
to taste
cinnamon
to taste
Shaoxing wine
to taste
cloves
to taste
fermented bean curd sauce
to taste
bean paste
to taste
Instructions
1
Step 1
Cut the pork belly into 16 pieces. Blanch the lotus leaves in boiling water until soft, scoop them out, cool them in cold water, and cut into 16 pieces for later use.
2
Step 2
Put the brown rice, cloves, star anise, and cinnamon into a wok and dry-fry until fragrant and crisp, then remove and grind into a coarse powder, sifting through a sieve. Marinate the cut pork pieces with Shaoxing wine, fermented bean curd sauce, and bean paste.
3
Step 3
Lay a lotus leaf flat on a cutting board, coat each marinated pork piece with the rice-spice powder, place it on the leaf, and shape into a parcel. Arrange the parcels on a plate, place in a steamer and steam for about 2 hours. When done, discard the lotus leaves and serve on a plate.
