👨‍🍳 作り方

1. 1

   Toast the raw jasmine rice in a dry skillet over medium heat, stirring frequently, until golden brown and aromatic (about 8–10 minutes). Let cool slightly, then grind into a coarse flour using a blender or spice grinder. Set aside.

   💡 プロのコツ: Do not over-toast; burnt rice will make the coating bitter.
2. 2

   In a bowl, combine pork cubes with light soy sauce, dark soy sauce, Shaoxing wine, brown sugar, five-spice powder, white pepper, crushed chilies, minced garlic, and grated ginger, and sesame oil. Mix well, cover, and marinate at room temperature for 30 minutes (or refrigerate for up to 2 hours for deeper flavor).

   💡 プロのコツ: If refrigerating, allow the pork to come closer to room temperature before proceeding.
3. 3

   Add the ground rice flour and chopped fermented black beans to the marinated pork. Stir thoroughly until every piece is evenly coated. If the mixture seems dry, add 1–2 tbsp of water or stock.

   💡 プロのコツ: Ensure an even coating of the rice flour mixture for consistent texture.
4. 4

   Prepare your steamer. Fill a steamer pot with water (ensure water level is below the rack). If using, line ramekins or a deep heatproof dish with lotus leaves or parchment paper.

   💡 プロのコツ: Using lotus leaves imparts a subtle aroma to the dish.
5. 5

   Pack the pork mixture into the lined containers or directly onto the steaming rack. Pour any remaining marinade and 1/2 cup water or stock into the bottom of the steamer.

   💡 プロのコツ: Distribute the pork mixture evenly to ensure consistent cooking.
6. 6

   Cover tightly and steam over medium-low heat for 2 hours 30 minutes. Check water level occasionally and replenish with hot water as needed to prevent burning.

   💡 プロのコツ: Maintaining a steady steam is crucial for tenderizing the pork.
7. 7

   Remove from heat and let rest for 10 minutes before serving. The pork should be fork-tender, and the sauce thickened into a rich glaze.

   💡 プロのコツ: Resting allows the juices to redistribute, resulting in more succulent meat.