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Jiangxi Steamed Pork with Rice Flour

Name: Jiangxi Steamed Pork with Rice Flour
Prep time: PT45 minutes
Cook time: PT2 hours 45 minutes
Total time: PT3 hours 30 minutes
Yield: 4
Cuisine: China
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)

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.

Förberedelsetid45 minutes

Tillagningstid2 hours 45 minutes

Total tid3 hours 30 minutes

Portioner4

SvårighetsgradMedium

Original· Feb 8

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👨‍🍳 Instruktioner

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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: Serve hot with steamed rice. The dish is best enjoyed immediately after steaming.

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💡 Proffstips

✓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.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

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.