Pork belly
How to cook steamed pork with rice flour?
How to cook steamed pork with rice flour?
steamed pork with rice flour
Tender but not glutinous, rich in five flavors, relieve gluttony and eat again.
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Portions:
Calories: 1326kcal
Ingrédients
- 500 g Pork belly
- 10 g garlic
- 10 g shallot
- 1 tbsp thin soy sauce
- 1 packet Steamed Pork Bee Hoon
- 2 tbsp Soy sauce
- 0.5 tsp White sugar
Instructions
- 500g pork belly, 1 packet of Steamed Pork Bee Hoon, appropriate amount of garlic, 2 tablespoons of bean paste, a little green shallot, 1/2 teaspoon of sugar
- First, cut the pork belly we prepared into evenly thick slices, about 5 to 8 mm thick. If it is thin, it will not taste good. If it is too thick, it will take a long time to steam;
- Add garlic and bean paste, (douban paste is not Pixian bean paste, don’t be confused, I think the flavor of this bean paste is similar to that of soybean paste)
- Put the light soy sauce and sugar in the mixture, and marinate in the refrigerator for 1 hour. This step is the key to the flavor of steamed meat. The marinating process can ensure that the meat will not have that greasy feeling after steaming;
- Pour the marinated meat into a basin, sprinkle about 2 tablespoons of water on the surface, and stir well;
- Pour steamed Pork Bee Hoon, add salt, and mix well so that each piece of meat is covered with Steamed Pork Bee Hoon. Put enough water in the pot, put the meat in the pot and boil on high heat, then turn to medium heat and steam for 1 hour.
- Sprinkle with chopped green shallot!
Notes
The best meat is usually pork belly that is evenly fat and lean, so that it’s fat but not greasy
Nutrition
Apports nutritionnels
steamed pork with rice flour
Quantité par portion
Calories 1326
Calories des lipides 1197
% des apports journaliers*
Fat 133g205%
Lipides saturés 48g300%
Choléstérol 180mg60%
Sodium 1590mg69%
Potassium 540mg15%
Carbohydrates 5g2%
Fibre 1g4%
Sucre 2g2%
Protéines 27g54%
Vitamine C 2mg2%
Calcium 22mg2%
Fer 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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