Steamed Pork With Spicy Rice Powder And Sweet Potatoes Recipes
STEAMED PORK WITH SPICY RICE POWDER AND SWEET POTATOES
I first tasted this at a wonderful home-style Chinese restaurant in New York City. When I found the spicy rice powder at a Chinese supermarket, I decided to try and replicate this dish at home. Great and unusual one dish meal, especially in cold weather - it has become comfort food for our family.
Provided by Witter Eats
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the pork into cubes, roughly 1 1/2 inch each.
- In a deep bowl, combine the soy sauce, cooking wine, sesame oil and spices.
- Add the pork chunks and marinate, covered and refrigerated for at least 6 hours, preferably 12. The longer the marinade, the more savory the taste.
- Peel and cut sweet potatoes into 1 to 2 inch chunks.
- Remove pork from marinade and discard the liquid and spices.
- In a large steamer that is already simmering, add sweet potato and pork chunks.
- Sprinkle the spicy rice powder over the pork and sweet potato chunks, turning gently to coat, most should be on top.
- Steam at a rolling boil, covered tightly for 40 minutes, or until pork is cooked through and sweet potatoes are soft. Check from time to time to see that there is enough water in the steamer.
- Serve hot. The rice will expand and form a delicious coating for the buttery soft sweet potato chunks, and savory pork cubes.
Nutrition Facts : Calories 355.1, Fat 15.5, SaturatedFat 5.1, Cholesterol 71.4, Sodium 2162.3, Carbohydrate 22.5, Fiber 3.2, Sugar 4.8, Protein 27.9
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- First, marinate the pork belly. Wash the pork belly and pat it dry with paper towels. Slice it into ¼-inch thick pieces. In a large bowl, mix the sliced pork belly with the minced ginger, Shaoxing wine, fermented bean curd, spicy bean sauce, five spice powder, and sugar. Use your hands to combine everything together well. Cover and marinate for about 1 hour in the refrigerator.
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- Next, we’ll assemble and cook the dish. Peel the taro skin, rinse, and cut it into pieces roughly the same size as the pork belly pieces. Add the taro to the marinated pork. In a different bowl, mix the ground rice mixture with ½ cup water to create a thick paste. Then combine the rice paste with the marinated pork belly, taro, and 2 teaspoons of light soy sauce. Transfer the mixture to a heat-resistant bowl or casserole dish that will fit into a steamer. Remember that the ground rice will expand after steaming, so make sure the dish is big enough. You can arrange the dish neatly like I did, or not--it won’t affect the taste!
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