Steamed five-spice pork with taro recipe (fen zheng rou)
- Cuisine: Chinese
- Serves 4
You will need to marinate the pork overnight.
Ingredients1kg pork belly, rind removed, cut into 3cm-wide pieces
160ml (⅔ cup) soy sauce
80ml (⅓ cup) fermented rice wine* or Chinese rice wine (shaoxing)
1 tsp sesame oil
45g (⅓ cup) glutinous (sweet) rice*
2 tsp Chinese five-spice powder
600g (about 1 large) taro, peeled, halved, thickly sliced
Coral lettuce leaves, thinly sliced long red chilli, spring onions cut into 5cm lengths, and steamed rice, to serve
PreparationToss pork in a bowl with soy, rice wine, sesame oil and 1 tsp salt. Refrigerate overnight. Drain, reserving 60ml marinade.
Heat a frying pan over medium heat. Add rice and five-spice, and stir for 3 minutes or until fragrant and rice starts to change colour. Cool, then coarsely grind in a small food processor. Combine with pork and reserved marinade.
Place a large steamer over a saucepan of simmering water over low heat. Arrange the taro slices in a single layer around the base and side of a deep 19cm pie dish or another similar dish. Top with the pork mixture and place the dish inside the steamer. Cover and cook for 2½ hours or until pork is meltingly tender.
Remove the dish from the steamer and cover with lettuce leaves. Invert onto a plate, scatter with chilli and spring onions, and serve with steamed rice.
* Fermented rice wine, available from Chinese food shops, is a traditional Hakka ingredient.
* Glutinous (sweet) rice, from Asian food shops, is a starchy short-grain rice that becomes sticky when cooked.
DRINK Napoleone & Co Apple Cider, Yarra Valley ($18 for a four-pack)
As seen in Feast magazine, Issue 9, pg70.
Photography by Derek Swalwell.
If you enjoyed this Steamed five-spice pork with taro recipe (fen zheng rou) then browse more Chinese recipes, meat recipes, prepare ingredients in advance recipes, slow cooking recipes and our most popular hainanese chicken rice recipe.
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