Steamed sweet red bean pork on sticky rice

Steamed sweet red bean pork on sticky rice

By
From
The Real Food of China
Serves
6
Photographer
Leanne Kitchen

Here’s our attempt at a crazy dish we loved at a Sichuan country wedding and one that was entirely new to us — pork slices stuffed with red bean paste, steamed over sticky rice, then served sprinkled liberally with sugar. Yes ... sugar. In the mix with loads of spicy dishes and foods, its sweet succulence made for a great change of pace and taste. It’s even better, arguably, made using pork belly. But, really, what isn’t?

Ingredients

Quantity Ingredient
400g glutinous rice
1kg pork neck or boneless pork belly, skin on, in one piece
1.25 litres Chicken stock
200g Red bean paste
sugar, to serve

Method

  1. Wash the rice thoroughly in a sieve under cold running water, then tip into a bowl, cover with water and soak overnight. Drain well.
  2. Place the pork in a saucepan large enough to hold it snugly. Add the stock and a little water to just cover the pork, if necessary. Bring the pork to a gentle simmer, then cook over a low heat for about 1 hour, or until cooked through. Leave to cool in the liquid, then drain well, reserving the cooking liquid for another use. Refrigerate the pork for 2 hours or overnight to firm it.
  3. Meanwhile, place the rice in a steamer lined with a tea towel. Place the steamer over a wok or saucepan of boiling water, then cover and steam for 20 minutes, or until the rice is just tender. Transfer the rice to a large heatproof bowl (one that will fit in your steamer).
  4. Using a large, sharp knife, and cutting through the fat first, slice the pork as thinly as you can — the first slice should stop just short of cutting all the way through the pork and the second should cut all the way through, and so on, so you can create ‘sandwiches’ of the meat and bean paste. Working with one piece of sliced pork at a time, carefully spread a few teaspoons of bean paste over the inside of each double slice, then gently press the two slices of pork together to seal.
  5. Arrange the stuffed pork slices, neatly overlapping, over the rice. Put the bowl in the steamer and place over a wok or saucepan of boiling water, then cover and steam for 40 minutes, or until the pork is tender. Sprinkle with sugar to taste, and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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