Sichuan-Style Steamed Pork with Rice Flour

Name: Sichuan-Style Steamed Pork with Rice Flour
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes
Ingredients: 500g pork belly; 2 piece Sweet potato / Potato; 120g Clear water; 50g Canola oil; to taste chopped green onions; 1 bag Sichuan-style steamed pork seasoning

Slices of well-marbled pork belly are coated in five-spice rice flour and steamed over sweet potato until fork-tender, the savory rice crust soaking up juices for a hearty, classic Sichuan comfort dish.

30 minNewEasy Hot Dishes Steam Five Spice

Instructions

1
Slice the pork belly thinly. When buying pork belly, try to choose high-quality pork belly with an even distribution of fat and lean meat, and avoid selecting meat that is too lean;
2
Cut the sweet potatoes/potatoes into small pieces and place the auxiliary ingredients at the bottom of the steaming bowl;
3
Put the pork into a bowl, add the seasoning packet and spice packet, pour in the water and rapeseed oil, and mix evenly.
4
After evenly rubbing the pork belly, marinate the meat for about 10 minutes.
5
After mixing, pour in the rice noodles from the seasoning packet, making sure each piece of meat is coated with the rice noodles;
6
Then neatly spread the marinated pork belly over the auxiliary ingredients and place it into the steamer;
7
Place in a steamer and steam on high heat for 40 minutes (until the meat is tender);
8
After it cools slightly, invert onto a plate and serve directly.