Jiangxi Steamed Pork with Rice Flour
Gan Zheng Rou
A rustic and flavorful dish from Jiangxi province, Gan Zheng Rou features tender pork belly coated in a fragrant mixture of ground rice flour, fermented black beans, garlic, and spices. It's slow-steamed until meltingly tender, resulting in a rich, savory, and deeply umami dish with a satisfying texture.
🧂 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
- 30 ml Shaoxing wine
- 10 ml Sesame oil
- 15 g Brown sugar
- 2 g Five-spice powder
- 1 g White pepper
- 5 g Dried red chilies, crushed
- 120 ml Water or stock
- 2 medium Sweet potatoes, cut into cubes (for steaming base)
👨🍳 Instructions
- 1
Toast the rice: In a dry skillet over medium heat, toast the raw jasmine rice, stirring frequently, until golden brown and aromatic (about 8–10 minutes). Let cool, then grind into a coarse powder using a food processor or spice grinder.
💡 Tip: Ensure the rice is completely cooled before grinding to prevent clumping. - 2
Marinate the pork: 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, grated ginger, and sesame oil. Mix thoroughly.
💡 Tip: Marinating time can be extended for deeper flavor, but 30 minutes is sufficient. - 3
Prepare the coating: Add the ground rice flour and chopped fermented black beans to the marinated pork. Mix well until each piece of pork is evenly coated.
💡 Tip: Ensure the rice flour is coarse for a better texture. If it seems too dry, add a tablespoon of water or stock. - 4
Set up the steamer: Fill a steamer pot with water. Line a heatproof dish or steamer basket with lotus leaves or parchment paper (optional). Arrange the sweet potato cubes in an even layer at the bottom.
💡 Tip: The sweet potatoes create a moist base and prevent the pork from sticking. - 5
Steam the pork: Pack the coated pork slices evenly over the sweet potato layer. Pour any remaining marinade and the water/stock into the bottom of the steamer pot. Cover tightly and steam over medium-low heat for 2 hours 30 minutes.
💡 Tip: Check the water level periodically and replenish with hot water as needed to prevent the pot from boiling dry. - 6
Rest and serve: Remove from heat and let rest for 10 minutes before serving. Garnish with chopped green onions or coriander if desired.
💡 Tip: Serve hot with steamed rice. The dish is best enjoyed immediately after steaming.
💡 Pro Tips
- ✓For a finer coating, grind the rice to a finer powder. For a coarser texture, use a more coarse grind.
- ✓If the pork seems too dry during steaming, add a little more water or stock to the steamer.
- ✓Adjust the amount of dried chilies to control the spice level.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Vegetarian/Vegan: Replace pork with thick slices of king oyster mushrooms or firm tofu blocks. Use tamari instead of soy sauce and omit fermented black beans or replace with miso paste.
- Gluten-Free: Ensure rice flour is certified gluten-free and use tamari instead of soy sauce.
- Spicier Version: Add Sichuan peppercorns (1/2 tsp) or chili bean paste (1 tbsp) to the marinade.