Jiangxi Gan Zheng Rou
Steamed Pork with Rice Flour
Gan Zheng Rou is a classic homestyle dish from Jiangxi Province, characterized by its tender, melt-in-your-mouth pork belly coated in a fragrant, savory mixture of toasted rice flour, fermented black beans, and spices. This comforting dish embodies the bold flavors and preservation techniques common in rural Chinese cuisine, offering a deeply satisfying umami experience.
🧂 Ingredients
- 600 g Pork belly, skinless, cut into 1/2-inch cubes
- 100 g Raw jasmine rice
- 15 g Fermented black beans (douchi), rinsed and chopped
- 20 g Garlic, minced
- 10 g Ginger, grated
- 30 ml Light soy sauce
- 15 ml Dark soy sauce
- 10 ml Sesame oil
- 30 ml Shaoxing wine
- 15 g Brown sugar
- 2 g Five-spice powder
- 1 g White pepper
- 5 g Dried red chilies, crushed
- 120 ml Water or stock
- 4 pieces Lotus leaf or parchment paper squares (optional, for lining)
👨🍳 Instructions
- 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.
💡 Tip: Do not over-toast; burnt rice will make the coating bitter. - 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).
💡 Tip: If refrigerating, allow the pork to come closer to room temperature before proceeding. - 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.
💡 Tip: Ensure an even coating of the rice flour mixture for consistent texture. - 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.
💡 Tip: Using lotus leaves imparts a subtle aroma to the dish. - 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.
💡 Tip: Distribute the pork mixture evenly to ensure consistent cooking. - 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.
💡 Tip: Maintaining a steady steam is crucial for tenderizing the pork. - 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.
💡 Tip: Resting allows the juices to redistribute, resulting in more succulent meat.
💡 Pro Tips
- ✓For a spicier version, add Sichuan peppercorns or chili bean paste to the marinade.
- ✓If using pork belly that is very fatty, you can bake the steamed pork for a few minutes to crisp up the exterior.
- ✓Serve with steamed rice to soak up the delicious sauce.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Vegetarian/Vegan: Replace pork with thick slices of king oyster mushrooms or tofu blocks. Use tamari instead of soy sauce and omit fermented beans or replace with miso paste.
- Gluten-Free: Use gluten-free tamari instead of soy sauce and ensure rice flour is certified GF.
- Sweet Variation: Increase brown sugar to 2 tbsp and add a splash of hoisin sauce for a sweeter profile.