Lotus Leaf Pork
Lotus Leaf Pork is an elegant traditional steamed dish perfect for summer. Choose well-marbled pork belly, wrap it in fresh lotus leaves and steam until tender. The meat becomes rich yet light, with the subtle fragrance of lotus leaves infusing every bite.
Ingredients
13 items- Pork belly 500 g
- Dried lotus leaves 2 pieces
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 1 tbsp
- White sugar 1 tsp
- Five-spice powder 1/2 tsp
- Salt 1/4 tsp
- Ginger 1 small piece
- Spring onions 2
- Sichuan peppercorns 1/2 tsp
- Star anise 2
- Sesame oil 1 tsp
Nutrition
Steps （6 steps）
Rinse the pork belly thoroughly and pat dry. Slice into pieces about 0.5 cm thick and 8 cm long. Place them in a large bowl. Ensure uniform thickness for even cooking and marinating.
Add light soy sauce, dark soy sauce, cooking wine, sugar, five-spice powder, salt, ginger slices, spring onion sections, Sichuan peppercorns, and star anise to the pork. Mix thoroughly with your hands, ensuring each slice is well coated. Cover with plastic wrap and refrigerate for at least 1 hour (longer for better flavor).
Soak dried lotus leaves in warm water for about 20 minutes until soft. Rinse and cut into 20 cm squares. If using fresh leaves, blanch in boiling water for 1 minute to soften, then drain.
Place one lotus leaf flat on a cutting board. Arrange 3-4 slices of marinated pork in the center. Fold the top and bottom edges over the meat, then fold the left and right sides toward the center to form a neat package. Tie securely with cotton string.
Arrange the wrapped lotus leaf parcels in a steamer basket or plate. Place over cold water in a pot. Bring to a boil over high heat, then reduce to medium heat and steam for 45 minutes (or up to 1 hour for very tender meat). The pork is done when a chopstick can easily pierce through the meat.
Turn off the heat and let rest for 2 minutes before removing. Cut the strings, open the lotus leaves carefully to avoid steam burns. Brush the meat surface with sesame oil and garnish with chopped spring onions or cilantro. Serve immediately.
Tips
1. Choose dried lotus leaves with dark green color and strong fragrance. 2. Marinate for at least 1 hour, preferably overnight in the fridge for deeper flavor. 3. Steam for 45-60 minutes; adjust time based on thickness of slices. 4. Secure packages tightly to prevent opening during steaming.
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