Steamed Pork with Rice Flour

Name: Steamed Pork with Rice Flour
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 500 g Pork (sliced); 50 g Fresh peas; 75 g Rice flour (roasted and ground rice); 15 g Spicy bean paste; 15 g Soy sauce; 15 g Fermented rice juice; 2 g Salt; 2 g Sichuan peppercorns; 15 g Fermented tofu sauce; 10 g Ginger (minced); 20 g Brown sugar (cooked into syrup); 10 g Scallions (chopped); 25 g Cold broth

A Sichuan-style dish of marinated pork slices coated in rice flour and steamed with fresh peas, yielding a tender, glutinous texture with savory and mildly spicy flavors.

2h 30m

Easy

0 favorites

Ingredients

Pork (sliced) 500 g

Fresh peas 50 g

Rice flour (roasted and ground rice) 75 g

Spicy bean paste 15 g

Soy sauce 15 g

Fermented rice juice 15 g

Salt 2 g

Sichuan peppercorns 2 g

Fermented tofu sauce 15 g

Ginger (minced) 10 g

Brown sugar (cooked into syrup) 20 g

Scallions (chopped) 10 g

Cold broth 25 g

Instructions

Make the rice flour

Place the rice and Sichuan peppercorns in a pan and dry-roast over low heat until cooked through, then grind into a coarse powder.

Marinate the pork slices

Clean the pork and cut it into slices about 10 cm long, 4 cm wide, and 0.4 cm thick. Place in a bowl and add the salt, soy sauce, brown sugar syrup, fermented rice juice, spicy bean paste, minced ginger, and fermented tofu sauce; mix well. Then add the rice flour and mix again, and let it marinate briefly.

Arrange in bowl and steam

Arrange the pork slices in a steaming bowl in a 'book' shape. Rinse the peas, place in a bowl, add salt, rice flour, and cold broth, and mix well; place on top of the meat. Steam over high heat until tender (about two hours). Remove and invert onto a serving plate, then sprinkle with chopped scallions to serve.