Fen Zheng Rou
Steamed Pork with Rice Powder
I love making dishes that are completely different from anything that I've made before. This dish of marinated pork belly, mixed with potatoes and glutinous rice powder and then steamed is like nothing I've ever made. It resulted in a savory porridge like dish, with a beautifully moist and tender pork. Perfect for a cold night.
All that said, I thought the whole dish was under-seasoned. If I make it again, I'll probably add a tablespoon of regular soy sauce and up the amount of chili sauce. My husband thought it was just right, however, but I tend to need more salt in my dishes than he does. We both just loved the tenderness of the pork, however.
Fen Zheng Rou is a popular dish in Jiangxi, but it's eaten throughout the south of China. In Jiangxi it's typically eaten on the first day of summer, as it's said to protect you against malaria.
Note that this recipe will make enough for four people as part of a larger dinner, but only two as a main dish.
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Steamed Pork with Rice Powder
Ingredients
- 1 lb pork belly
- 1 green onion, thinly sliced
- 1/2" ginger root, peeled and minced
- 1 Tbsp Shaoxing or mijiu wine
- 1 Tbsp dark soy sauce
- 1 Tbsp sweet bean paste or sauce
- 1 tsp sesame oil
- chili sauce and/or chili oil to taste
- 1/4 star anise
- 1/2 tsp rock or white sugar
- salt to taste
- 1/2 cup glutinous rice
- 2 star anise
- 6 Szechuan peppercorns
- 1 medium potato
Directions
Wash and pat dry the pork belly. Cut the pork into thin slices, about 1 1/2" x 2/3" x 1/4". Place it in a bowl and add the green onion, ginger, wine, dark soy sauce, sweet bean paste, sesame oil, chili sauce and/or chili
oil, star anise, sugar and salt. Mix well and let marinade for about 1 hour in the fridge. Meanwhile, heat a wok or frying pan over medium-low heat. Add the rice, star anise and peppercorns and cook, stirring frequently, for
about 5 minutes or until the rice turns yellow. Let cool. Transfer to a food processor and process until it becomes a coarse powder. Peel potato, slice in two along its greater length, and then cut into thin half-moon
slices. Mix together the pork, rice and potato slices in a steamer bowl. Add salt. Place in a steamer, cover and steam until the pork is cooked through, about 90 minutes.
To serve, transfer each portion to a small bowl and then invert onto a plate.
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Adapted from a recipe at Travel China Guide
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