Chinese Recipe : Steamed Pork Wrapped in Lotus Leaves
1.5-1.75kg / 3-4 lbs boned belly pork
5 x 15ml spoons / 5 tbsps coarsely ground rice
4 x 15ml spoons / 4 tbsps soy sauce
2 x 15ml spoons / 2 tbsps hoisin sauce
1.5 x 5ml spoons / 1 ½ tsp red beancurd curd
2 x 5ml spoons / 2 tsps sugar
1 x 5ml spoon / 1 tsp chili sauce
2 x 15ml spoons / 2 tbsps dry sherry
Pinch of 5-spice powder
2 large dried lotus leaves, soaked until soft and drained
Cut the pork into slices, approximately 6 x 15cm x 5mm / 2 ½ x 6 x ¼ inch. Heat the ground rice in a dry frying pan (skillet), stirring until aromatic.
Remove from the heat and mix in the soy sauce, hoisin sauce, bean curd cheese, sugar, chilli sauce, sherry and five spice powder. Add the pork slices and turn to coat with the mixture.
Lay the lotus leaves flat and place half of the pork mixture in the centre of each one.
Wrap carefully and tie into a secure parcel, using string.
Place each parcel in a steamer held over a wok or pan containing water, and steam for 2 ½ to 3 hours. To serve, unwrap each parcel with chopsticks and discard the lotus leaves. The pork should be very succulent and aromatic with the flavor of the lotus leaves.
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