Steamed Pork with Rice Powder
A classic Zhejiang dish featuring pork wrapped in rice flour and steamed, prized for its attractive presentation and delicate, savory flavor.
Ingredients
Pork with skin (cut into slices less than 1 cm thick)
250 g
Rice (dry-fried until light yellow, then ground into coarse rice powder)
100 g
Shaoxing wine
1 tbsp
Soy sauce
1 tbsp
Salt
to taste
MSG
to taste
Sugar
to taste
Sweet bean sauce
to taste
Chopped scallion
to taste
Julienned ginger
to taste
Five-spice powder
1/2 tsp
Sesame oil
a pinch
Instructions
1
Step 1
Wash the pork and cut it into slices less than 1 cm thick. Place the slices in a bowl and mix well with salt, Shaoxing wine, soy sauce, sugar, sweet bean sauce, chopped scallion, julienned ginger, five-spice powder, and sesame oil. Set aside to marinate.
2
Step 2
Wash the rice and drain off the water. Dry-fry the rice in a pan over low heat until it turns light yellow. Remove from the pan, let it cool, then crush or grind it into a coarse rice powder.
3
Step 3
Pour the rice powder into the bowl with the marinated pork. Add a small amount of water so the rice powder becomes slightly moist, making sure every slice of meat is coated with a thick layer of rice powder. Arrange the slices skin-side down in a steaming bowl in overlapping layers, place the bowl in a steamer and steam until fully cooked. Remove from the steamer, invert the bowl onto a serving plate, and serve.
