Steamed Pork with Rice Powder
Steamed Pork with Rice Powder is a classic Chinese steamed dish with a rich aroma, soft and glutinous texture, and plentiful nutrition. It is suitable for family gatherings or holiday banquets. This dish is suitable for cooks with some experience, and it takes about 90 minutes from prep to finish.
Ingredients and Tools
- Pork belly 500g (balanced fat and lean)
- Steamed pork rice powder 100g (recommended Lee Kum Kee or homemade)
- Light soy sauce 15ml
- Dark soy sauce 10ml
- Cooking wine 15ml
- Pixian doubanjiang 10g (optional)
- Minced ginger 10g
- Minced garlic 10g
- White sugar 5g
- Potato 300g (or pumpkin 300g, as the base ingredient)
- Water (for steaming) 2000ml
Measurements
- Pork belly 250g
- Steamed pork rice powder 50g
- Light soy sauce 7.5ml
- Dark soy sauce 5ml
- Cooking wine 7.5ml
- Pixian doubanjiang 5g (optional)
- Minced ginger 5g
- Minced garlic 5g
- White sugar 2.5g
- Potato or pumpkin 150g
- Water for steamer 1000ml
Steps
- Rinse the pork belly and cut into slices about 5cm long, 3cm wide, and about 0.5cm thick
- Cut the ginger and garlic into fine mince with particle diameter no greater than 1mm
- Take a large bowl and add the sliced pork belly, 15ml light soy sauce, 10ml dark soy sauce, 15ml cooking wine, 10g Pixian doubanjiang, 10g minced ginger, 10g minced garlic, 5g white sugar
- Mix evenly with chopsticks, cover with plastic wrap, and marinate at room temperature (20°C - 25°C) for 30 minutes
- After marinating, add 100g steamed pork rice powder and continue tossing for 2 minutes to ensure each slice is evenly coated
- Peel the potato and cut into slices with thickness controlled at 0.8cm, slice area about 5cm x 5cm, weight controlled at 300g
- Lay the potato slices across the bottom of a 20cm diameter deep bowl, as overlap-free as possible
- Evenly spread the rice-powder-coated pork belly over the potato slices and press down
- Add 2000ml water to the steamer and heat until the surface continuously bubbles (100°C)
- Place the bowl with the ingredients into the steamer and cover with the lid
- Steam over medium heat for 60 minutes (maintain a continuous boil, about 600W heat power)
- When time is up, insert chopsticks into the center of a piece of meat; if it passes through easily with no obvious resistance, it is cooked through
- If not at this state, continue heating for 10 - 15 minutes until the meat is tender and the fat renders
- Remove, plate, and serve
Notes
- If making rice powder at home, put 150g rice in a pan and stir-fry over medium-low heat until slightly yellow (about 8 minutes), then add dried chili 1g, Sichuan peppercorn 1g, star anise 0.5g, stir-fry until fragrant, then blend and sieve for use
- If the water level during steaming is below 1cm above the pot bottom, immediately add 500ml hot water (90°C or above) to maintain sufficient steam If you follow this guide and find issues or processes that can be improved, please submit an Issue or Pull request.