Best Recipe for Pork Steamed with Rice Flour, Rich in Aroma, Simple and Easy to Learn
The pork is seasoned with both salty and sweet flavors. It is widely circulated in Sichuan, Chongqing, Hunan, Jiangxi, Hubei, Anhui, Zhejiang and other provinces, belonging to various cuisines. It is glutinous and fragrant, with both fatty and lean meat, tender and not greasy, with oily and fragrant rice flour, and rich in aroma. It's not just pork steamed with rice flour, but also steamed ribs, steamed mutton and steamed beef, etc.
As a home-cooked dish, every household has a different way of making it, with varying thicknesses of pork belly and different ingredient combinations. Therefore, every batch of pork steamed with rice flour has a unique imprint.
The two key steps in making pork steamed with rice flour are firstly, meat marination, and secondly, rice flour making. Firstly, choose pork belly with a mix of fat and lean meat, freeze it in the refrigerator for a while, and then cut it into slices, about 0.5cm-1cm thick, the thickness can be adjusted according to personal preference, but it should not be too thin, otherwise it will affect the taste. It is recommended to choose pork belly with slightly more fat, which will be more delicious when steamed~
Next is marination, which takes about 30 minutes. First, drain the water after the meat has thawed. Then add a large spoonful of ginger, Sichuan peppercorns, a large spoonful of (Pixian Douban), a spoonful of salt, white pepper, a large spoonful of sugar, a spoonful and a half of soy sauce, half a spoonful of old fermented wine, and a large spoonful of fragrant oil (you can add more).
Finally, don't forget to add wine, about 1/3, enough to slightly cover the bottom of the pot. It is recommended to use rice wine here. If rice wine is not available, using white wine (one capful) plus (liao jiu - auxiliary wine) is also okay. If not, you can use anyway, but is less flavorful, and the pork steamed with rice flour will be less fragrant after baking.
In my family, we use a method of mixing white wine and (liao jiu - auxiliary wine). The aroma of high-arisen fermented grains is infused into the meat while waiting for the ingredients and pork belly to blend together.
Now start the second key step: making rice flour.
Prepare half a bowl of rice and pour it into a cast-iron pot, sprinkle with Sichuan peppercorns and three to four dried chili peppers, cut into segments. Cook over medium heat in the pot, stirring constantly until fragrant, then reduce the heat and continue to cook.
When the rice is poured in, it is initially translucent. During this process, remember to keep the heat small and constantly stir, otherwise it will burn, and the chili peppers will become bitter,
About 10-15 minutes later, the rice begins to turn yellow, the Sichuan peppercorns and dried chilies also begin to become crispy, and the rice aroma mixed with spicy and fragrant aromas is slowly released. When the rice is fully yellow and crispy, turn off the heat and let the rice cool before grinding it with a food processor. Note, don't grind it too finely, it should have a certain level of granules, otherwise the surface of the steamed pork will not have a layer of rice grains, otherwise it will be too fine and not have grains of rice.
Regarding rice flour making, those who are lazy or don't have a food processor can buy steamed pork flour from the supermarket. There are two types of steamed pork flour on the market, one with seasoning powder and powder, and the other with just powder, which contains chili powder and black pepper.
Once the rice flour is ready, pour it into the meat, and mix well. In the middle of the mixing, if the meat is too dry, you can add a little water, or if you prefer a richer wine flavor, you can add more wine directly. Make sure every piece of meat is coated with rice flour.
The choice of auxiliary ingredients, auxiliary ingredients generally choose to be pumpkin, sweet potato, potato, yam. Cut into pieces and mix with a little salt (salt should be added sparingly, because the meat juice will seep out). Place the cut auxiliary ingredients in the pot/steamer bottom, and place the meat slices on top of the auxiliary ingredients, and arrange them neatly before steaming. About 1 hour, then take out the steamed pork.
Finally, sprinkle with chopped green onions.
