Lotus Leaf Steamed Pork with Rice Flour
A classic Jiangnan dish where pork belly is coated with aromatic rice flour and steamed inside lotus leaves, yielding a delicate fragrance and a soft, melt-in-your-mouth texture without greasiness.
Ingredients
14 items- Pork belly 1.1 lbs (500g)
- Dried lotus leaves 2 leaves
- Rice 1/2 cup (100g)
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Sichuan peppercorns 1 tsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Sugar 1 tbsp
- Sweet bean paste 1 tbsp
- Ginger 1 piece
- Scallions 2 stalks
- Water as needed
Nutrition
Steps （7 steps）
Soak dried lotus leaves in warm water for about 30 minutes, turning occasionally to soften evenly. Then unfold, gently scrub both sides with a soft brush to remove grit, cut off the tough stem and any torn edges. Blanch in boiling water for 1 minute to sterilize and enhance flexibility, drain, and cut each leaf into 4 pieces.
Rinse pork belly and pat dry; slice into 0.2-inch thick, 3-inch long pieces. Place in a bowl with ginger slices, scallion sections, cooking wine, light soy sauce, dark soy sauce, sugar, and sweet bean paste. Mix thoroughly with your hands until each slice is well coated, cover with plastic wrap, and marinate for at least 30 minutes.
Heat a dry wok over low heat, add rice, star anise, cinnamon, and Sichuan peppercorns. Stir constantly for about 8 minutes until the rice turns pale golden and fragrant. Remove and let cool, then grind into a coarse powder using a food processor or rolling pin (keep some graininess). Discard star anise and cinnamon pieces.
Add the toasted rice flour to the marinated pork slices and toss with chopsticks until each slice is evenly coated. If too dry, drizzle in 1-2 tbsp water to help adhesion, avoiding clumps. Arrange the slices in a single layer on a plate and let rest for 10 minutes so the flour softens.
Place one piece of softened lotus leaf flat on a work surface. Arrange a portion of the coated pork in the center, leaving about 2 inches on each side. Fold the left and right sides over the pork, then fold the top and bottom to form a rectangular packet. Tie gently with kitchen twine at the middle and ends. Repeat for all remaining meat.
Bring a steamer with plenty of water to a rolling boil. Set the lotus leaf packets in the steamer basket, cover tightly, and steam over high heat for 60-90 minutes (or 30-40 minutes in a pressure cooker after pressure has built). Doneness test: a chopstick should pierce the pork belly easily, and the fat becomes translucent and tender.
Turn off the heat and let the packets rest inside for 5 minutes before removing. Transfer to a serving plate. Carefully cut the twine with scissors and open the lotus leaf, being cautious of hot steam. Garnish with chopped scallions or soaked goji berries, and serve directly on the leaf, opening at the table.
Tips
1. Soak lotus leaves thoroughly in warm water or they will crack when folding.2. Toast rice flour over low heat, stirring constantly to prevent burning; keep some coarse texture.3. Marinate pork for at least 30 minutes; sweet bean paste and soy sauces provide enough salt, no extra salt needed.4. Adjust steaming time based on thickness: the meat is ready when a chopstick pierces through easily.5. Tie lotus packets snugly but not too tight to allow steam expansion.6. For fresh lotus leaves, skip soaking and just blanch briefly.
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