Entree: China – Zhejiang – 粉蒸肉 ➤ Fěn zhēng ròu (Pork slices coated with seasoned rice flour and steamed until tender and fragrant)
Serving Size: 4
Approximate Time
Prep
25 min
Cook
45 min
Total
1 hr 10 min
Ingredients
- 1 lb (454 g) pork belly, skin removed and sliced 1/4 inch (0.6 cm) thick
- 1 cup (150 g) coarse rice flour (store-bought or ground from dry rice)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (4 g) fine salt
- 1 tsp (4 g) sugar
- 1 tsp (2 g) five-spice powder
- 1 tbsp (6 g) minced fresh ginger
- 2 scallions, chopped (approx. 30 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 tsp (5 ml) toasted sesame oil
- 1/4 cup (60 ml) water (for steaming pan)
- Napa cabbage leaves or lettuce for lining (optional)
Instructions
1. Toast rice flour: In a dry skillet over medium heat, heat vegetable oil until shimmering. Add rice flour and toast, stirring, until fragrant and lightly golden, 4–6 minutes. Remove from heat and let cool slightly. Stir in five-spice powder and 1 tsp (4 g) salt.
2. Marinate pork: In a bowl combine pork slices, soy sauce, Shaoxing wine, minced ginger, minced garlic, sugar, and remaining 1/2 tsp (2 g) salt. Marinate 20–30 minutes.
3. Coat pork: Add the toasted seasoned rice flour to the marinated pork a little at a time and toss to coat each slice thoroughly; the rice flour should cling to the meat.
4. Arrange for steaming: Line a shallow heatproof dish or bamboo steamer basket with napa cabbage leaves or lettuce if using. Arrange pork slices in a single layer (slightly overlapping) so rice-coated surfaces face up. Sprinkle chopped scallions over the top.
5. Steam: Bring a wok or large pot with a steamer rack and 1/4 cup (60 ml) water to a rolling boil. Place the dish in the steamer, cover, and steam over high heat until pork is tender, 35–45 minutes depending on slice thickness.
6. Finish and serve: Drizzle with toasted sesame oil and a few extra chopped scallions. Serve hot with steamed rice and light soy or chili sauce at the table.
