「Steamed Pork with Rice Flour」

Ingredients and amounts

• Pork belly: 250 g
• Steamed pork rice flour: 50 g
• Light soy sauce: 7.5 ml
• Dark soy sauce: 5 ml
• Cooking wine: 7.5 ml
• Pixian chili bean paste: 5 g (optional)
• Minced ginger: 5 g
• Minced garlic: 5 g
• White sugar: 2.5 g
• Potato or pumpkin: 150 g
• Water for steamer: 1000 ml

Step-by-step method

1. 1

   Step 1

   Wash the pork belly and slice into pieces about 5 cm long, 3 cm wide, and 0.5 cm thick.

2. 2

   Step 2

   Mince the ginger and garlic into pieces no larger than 1 mm in diameter.

3. 3

   Step 3

   In a large bowl, combine the sliced pork, 15 ml light soy sauce, 10 ml dark soy sauce, 15 ml cooking wine, 10 g Pixian chili bean paste, 10 g minced ginger, 10 g minced garlic, and 5 g white sugar.

4. 4

   Step 4

   Mix well with chopsticks, cover with plastic wrap, and marinate at room temperature (20-25°C) for 30 minutes.

5. 5

   Step 5

   After marinating, add 100 g steamed pork rice flour and toss for 2 minutes, ensuring each slice is evenly coated.

6. 6

   Step 6

   Peel the potato and slice into pieces 0.8 cm thick, about 5 cm x 5 cm in area, weighing about 300 g.

7. 7

   Step 7

   Line the bottom of a 20 cm diameter deep bowl with the potato slices, overlapping as little as possible.

8. 8

   Step 8

   Evenly spread the coated pork belly over the potato slices and press down firmly.

9. 9

   Step 9

   Add 2000 ml water to the steamer and heat until the surface is steadily bubbling (100°C).

10. 10

    Step 10

    Place the bowl with the ingredients into the steamer and cover with the lid.

11. 11

    Step 11

    Steam over medium heat for 60 minutes (maintain a steady boil, about 600 W heat power).

12. 12

    Step 12

    After the time is up, insert a chopstick into the center of a meat piece. If it goes through easily with no resistance, it is cooked.

13. 13

    Step 13

    If not, continue steaming for another 10-15 minutes until the meat is tender and the fat has rendered.

14. 14

    Step 14

    Remove from the steamer, plate, and serve.