Entree: China – Shanxi – 粉蒸肉 ➤ Fěn Zhēng Ròu (Pork belly pieces steamed in seasoned ground rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 25 min

Total 1 hr 25 min

Ingredients

- 1.5 lb (680 g) pork belly, skin on, sliced 1/3 inch (8 mm) thick
- 1 cup (200 g) short-grain rice, rinsed and dried
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) white pepper
- 2 tbsp (30 ml) sesame oil
- 3 slices ginger, about 0.5 oz (15 g)
- 3 scallions, white and green separated, about 2 oz (55 g) total
- 6 oz (170 g) preserved mustard greens, rinsed and roughly chopped (optional)
- 1 tbsp (15 ml) sugar
- 1 tsp (5 g) five-spice powder (optional)
- Water for steaming

Instructions

1. Spread the rinsed rice on a baking sheet and dry in a 300°F (150°C) oven for 12–15 minutes until dry and lightly toasted; allow to cool, then grind coarsely in a spice grinder or blender to a gritty rice powder.
2. In a bowl combine soy sauce, Shaoxing wine, salt, white pepper, sesame oil, and sugar. Add pork slices and toss to coat; marinate 20–30 minutes.
3. Toss the marinated pork with the toasted rice powder until each piece is well coated. If using five-spice, mix it into the rice powder before coating.
4. Line a heatproof dish or shallow steamer plate with half the scallion whites and a few ginger slices. Arrange a layer of coated pork, add a layer of chopped preserved mustard greens if using, then repeat with remaining pork to fill the dish without crowding.
5. Place the dish in a steamer over simmering water, cover, and steam gently for 50–60 minutes until pork is tender and the rice coating is cooked through and fragrant.
6. Meanwhile, heat vegetable oil briefly with remaining scallion whites and set aside. When steaming is done, drizzle the hot oil and scatter scallion greens over the pork. Serve hot with steamed rice or plain noodles.