南乳米粉蒸肉

Steamed Nan Ru Pork with Grinded Rice
南乳米粉蒸肉

佐料：大米1 碗， 南乳汁 3汤匙，生抽 2汤匙， 盐 1/3汤匙，白胡椒粉1/3汤匙，砂糖1/2汤匙，五香粉1/3汤匙，生姜泥1汤匙

主料：带皮猪一块（500克）。

做法：

  1. 大米冷水浸泡一夜，沥干水分，放入密封袋，碾压碎。
  2. 猪腩切成1厘米的厚片，放入冷水中浸泡至少2个小时，去除血水。
  3. 炒锅烧热，不放油，将碎米翻炒约2分钟，碎米开始微微发黄，散发米香。
  4. 将炒过的碎米和其他佐料混合均匀，放入沥干的肉片，搅拌，使肉片均匀沾上碎米粉。
  5. 将肉片逐一码放在蒸盘中，隔水蒸90分钟。

INGREDIENTS

  • 500g pork belly with skin
  • 1 cup grain rice
  • 3 tbsp Nan Ru Zhi / or sauce from Red Fermented Bean Curd
  • 3 tbsp Light soy sauce
  • 1 tspp salt
  • 1 tsp white pepper powder
  • ½ tbsp sugar
  • 1 tsp five spice powder
  • 1 tbsp ginger, minced

COOK’S TIPS

  1. Soak the rice overnight, drain well. grind the rice into coarse granules (not powder).
  2. Slice the pork belly into 1cm thick pieces. Soak the ribs in a bowl of cold water for 2 hours to drain the blood. Drain the pork and set aside.
  3. Stir-fry the rice in a clean, dry wok over medium heat for 2 minutes, or until the rice turns a light brown color.
  4. Add all other ingredients (except pork) with rice and mix well. Add pork belly, stir, and coat each piece with rice mixture.
  5. Place pork pieces one by one in a plate, and place it in a steamer over the boiling water. Cover and steam the pork for 90 minutes.
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