原笼粉蒸
A classic bamboo-steamed dish featuring tender pork belly coated in fragrant rice powder. Savory-sweet, each bite melts in your mouth.
Ingredients
12 items- Pork belly 500g
- Rice 100g
- Star anise 2
- Sichuan peppercorn 10
- Shaoxing wine 1 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Sugar 1 tsp
- Five-spice powder 1/2 tsp
- Ginger 1 piece
- Scallions 2
- Potato 1
Nutrition
Steps （5 steps）
Rinse pork belly and slice into 0.5 cm thick pieces. In a bowl, combine with Shaoxing wine, soy sauces, sugar, ginger, scallions. Mix well and marinate for 30 minutes.
Toast rice with star anise and Sichuan peppercorn in a dry pan over low heat for 10 minutes until golden and fragrant. Cool, then grind coarsely (some texture is preferred).
Coat each pork slice with rice powder on both sides, pressing gently; shake off excess. Line bamboo steamer bottom with potato cubes, then arrange coated pork on top.
Add water to a steamer pot, bring to a boil, place steamer basket in, and steam over medium heat for 60-90 minutes until the meat is tender and rice coating is soft. Check water occasionally.
Remove from steamer, garnish with chopped scallions, and serve hot. Optionally sprinkle with ground Sichuan pepper or chili flakes.
Tips
Do not grind rice too fine; coarse texture gives better mouthfeel. Marinate for at least 30 minutes. Steam until a chopstick easily pierces the meat. Potatoes absorb the savory juices and become delicious.
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