Steamed Rice-Powder Pork (Powder-Steamed Meat)
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- pork belly
- rice flour
- miso (jiang — fermented bean paste)
- Chinese cabbage (or white cabbage)
Instructions
- Select pork with equal proportions of lean and fat. Toast the rice flour in a dry pan until it turns golden. Mix the toasted rice flour with the miso (jiang). Toss the pork with this mixture until evenly coated. Arrange the white cabbage as a bed in a steaming vessel, then place the coated pork upon it. Steam until fully cooked. The meat will be delicious, and the cabbage underneath will absorb the flavors and become equally fine. Because no water touches the ingredients directly, the tastes remain whole and complete.