Lotus Leaf Wrapped Pork
Pork belly steamed in lotus leaves, blending rich meatiness with fragrant leaf aroma. Tender and not greasy, it's a perfect summer delicacy.
Ingredients
12 items- Dried lotus leaves 2 pieces
- Pork belly 500 g
- Rice 100 g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Oyster sauce 1 tbsp
- Sugar 1 tsp
- Grated ginger and garlic 1 tsp each
- Five-spice powder 0.5 tsp
- Star anise, Sichuan pepper some
- Chopped green onion as needed
Nutrition
Steps （8 steps）
Soak dried lotus leaves in warm water for 30 minutes until soft. Wash gently, drain, and cut into 30 cm squares.
Wash pork belly and slice into 0.5 cm thick, 8 cm long pieces. Place in a large bowl.
Add light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, ginger-garlic paste, and five spice powder. Mix well and marinate for 20 minutes.
Toast rice with star anise and Sichuan pepper in a dry pan over low heat for 5 minutes until lightly browned and fragrant. Cool and grind into coarse powder.
Coat each pork slice with rice flour and arrange on the center of the lotus leaf. Pour any remaining marinade on top.
Fold the lotus leaf to wrap the meat tightly into a rectangular bundle. Secure with kitchen twine or toothpicks.
Place the bundle in a steamer over boiling water. Steam on high heat for 1.5 hours until the pork is tender (easily pierced with chopsticks).
Remove from steamer, open the leaf, sprinkle with chopped green onion or red pepper rings. Serve at once.
Tips
Key: Wrap lotus leaves tightly to prevent steam from entering; longer marination yields deeper flavor; toast rice over low heat to avoid burning.
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