粉蒸肉 (steamed pork belly with rice powder)

Ingredients

• ~300–400 g pork belly
• 蒸肉粉 kit (both packets)
• 1 tbsp light soy sauce
• 1 tbsp 绍兴酒
• 1 tsp–1 tbsp 豆瓣酱 (to taste)
• 1 potato
• 2–3 tbsp water
• optional: 1 tbsp neutral oil

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1. Slice pork

Cut pork belly into 3–5 mm slices.

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2. Marinate (10–15 min)

Mix pork with:

• small marinating packet
• 1 tbsp soy sauce
• 1 tbsp 绍兴酒

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3. Add rice powder

Add the large rice powder packet.

Add 2–3 tbsp water and mix until evenly coated and moist.

Optional:

• mix in 1 tbsp oil.
• 1 tsp–1 tbsp 豆瓣酱

You can steam immediately, or let it sit 5–10 min.

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4. Prepare potatoes

Slice potato 5–8 mm thick. Lay them in a single layer at the bottom of the bowl.

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5. Assemble

Put pork on top of the potatoes.

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6. Steam

45–60 minutes over strong steam.

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Result: 粉蒸肉 with deeper Sichuan flavor from the 豆瓣酱.