Steamed Pork with Rice Flour
Soft and savory pork belly coated in rice flour, steamed until melt-in-your-mouth. A classic home-style dish from Jiangnan, China.
Ingredients
12 items- Pork belly 500g
- Steamed rice flour 150g
- Potato (medium) 1
- Scallions 2 stalks
- Ginger 5 slices
- Cooking wine 1 tbsp (15ml)
- Light soy sauce 1 tbsp (15ml)
- Dark soy sauce 1 tsp (5ml)
- White sugar 1/2 tbsp (8g)
- Five-spice powder 1/2 tsp
- Salt a pinch
- Warm water 100ml
Nutrition
Steps （8 steps）
Rinse pork belly and cut into 1cm slices. Soak in cold water for 10 minutes to remove blood, then drain well.
Transfer to a bowl. Add scallions, ginger, cooking wine, light soy sauce, dark soy sauce, sugar, five-spice powder, and a little salt. Rub to coat evenly and marinate for 30 minutes.
In a bowl, mix rice flour with warm water gradually until crumbly and moist. Let stand for 10 minutes to absorb.
Peel the potato and cut into 1cm slices. Layer them evenly at the bottom of a steaming bowl.
Coat each marinated pork slice in the moistened rice flour and lay them flat on the potato slices without overlapping.
Sprinkle any remaining rice flour over the pork, and drizzle a little of the reserved marinade on top.
Bring water to a boil in a steamer over high heat. Place the bowl in, cover, and steam on high heat for 1.5 hours until the pork is very tender (a chopstick can pierce through easily).
Remove the bowl, garnish with chopped scallions. Serve hot. The meat should be soft and creamy, the rice flour fluffy.
Tips
Choose pork belly with good fat-to-meat ratio. The rice flour should be moist but not wet. Long steaming is key for tenderness. A pressure cooker can be used (40 minutes after reaching pressure).
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