Beijing Rice Flour Pork
A classic home-style dish from old Beijing, featuring tender pork belly infused with savory rice flour, aromatic and rich in textures, leaving a lasting impression.
Ingredients
15 items- Pork belly with skin 500g
- Rice 100g
- Glutinous rice 50g
- Star anise 2
- Sichuan peppercorns 1 tsp
- Cinnamon stick 1 small piece
- Dark soy sauce 2 tbsp
- Light soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Sugar 1 tbsp
- Ginger 1 piece
- Spring onion 1
- Salt to taste
- Five-spice powder 1/2 tsp
- Broth or water some
Nutrition
Steps （8 steps）
Wash 500g pork belly with skin, cut into 0.5cm thick slices, and place in a large bowl.
Add 2 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tbsp sugar, ginger slices, and spring onion sections. Mix well and marinate for 30 minutes.
Mix 100g rice and 50g glutinous rice in a dry wok. Add star anise, Sichuan peppercorns, and cinnamon. Stir-fry over low heat until grains turn light yellow and fragrant, about 10 minutes. Remove spices.
Let the rice cool, then grind with a grinder or rolling pin into a coarse powder, retaining some texture.
Coat each pork slice with rice powder and arrange in a steaming bowl, skin side down, tightly packed. Sprinkle remaining powder on top.
Strain the marinade liquid and pour evenly over the meat. Add enough broth to reach halfway up the meat, so the powder absorbs the liquid during steaming.
Bring water to a boil in a steamer. Place the bowl inside, cover, and steam over medium heat for 1.5 hours until the meat is tender and easily pierced with a chopstick. Add boiling water if needed to prevent drying.
Turn off heat, remove the bowl, let cool slightly, then invert onto a plate. Garnish with chopped scallions or cilantro.
Tips
Choose pork belly with skin and alternating fat layers; steam long enough to make it tender; do not grind rice too fine, keep some texture; adding a little fermented bean curd juice can enhance flavor (optional).
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