Steamed Pork with Rice Flour – 粉蒸肉 – (Fěn zhēng ròu)

“Every New Year, there are certain dishes we must prepare. This Steamed Pork with Rice Flour is one of them. Our family always makes them every year. Old dad would make Deep Fried Meat Balls, Steamed Pork with Rice Flour, Stir Fried Meat Strips, Yellow Steamed Chicken and Steamed Fish are old family favourites.

We don’t always have the time to make everything — But everyone would split their jobs and cooperate together. The first thing we’ll always make is the Steamed Pork with Rice Flour. My maternal grandmother’s recipe is my favourite, it’s simple to make and the seasoning was not complicated and easily accessible. But, it was the first dish to disappeared once presented.

The same thing from outside was just too bland for our taste.

The seasoning grandmother used were not many, but steaming time is over two hours long. This is the best way to make Steamed Pork with Rice Flour. I took this picture at noon, the sunlight was just too strong and it was quite difficult to get a photo without a reflected light…”

Shuai Shuai Xiao Chu (Handsome Little Cook)

Amount:

Makes 1 large bowl or 2 small bowls

 Ingredients:

Method (The numbers are according to the pictures in the original site):

1. First, prepare the pork belly. The best is the five layered pork belly with alternating fat and lean meat

2. Slice the meat thinly, but not too thinly. It can’t be too thick either

3. Mix all the seasoning together in a small bowl and check the flavour so that it’s too your taste. Make sure it’s stronger than what you’d normally like

4. In a large bowl, massage the seasoning into the meat, along with the wine and grated ginger. Allow to marinate for over 2 hours

5. In cold wok, place the rice and star anise into it and dry fry rice over very low fire

6. Continue until the rice is a light yellow colour

7. Roughly smash the rice flour into powder, but don’t be too thorough. Smash up only one leg of one star anise into the flour

8. Mix the rice flour and marinated meat together until the colour is even

9. In a bowl, arranged the meat slices neatly until you can see no gaps

10. Steam over medium fire for 1 hour. Don’t eat it immediately, leave it in the fridge over night and steamed another hour later for best flavour

The original recipe can be found at meishichina, here you can find picture instructions for your convenience.

This recipe is mentioned in The Feast, Chapter 100.

Have fun cooking and eating!

  ^_^

Translated by Gumihou from kitchennovel dot com.

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