Chinese-style Steamed pork with homemade rice flour known as FenzhengRou (粉蒸肉) in Chinese.  We get lots of versions and flavors of this humble steamed dish.  I introduce the Sichuan version this time. 

This image has an empty alt attribute; its file name is rice-noodle-11.jpg

This is a very famous and popular dish in China but I guess it is unknown to most of non-Chinese. I really feel that I need to introduce this dish from starch. Steamed pork, beef or ribs with rice flour are grouped as Fenzheng dishes (粉蒸菜). 

To make the perfect steamed pork, one of the most important steps is to make homemade rice flour. We get lots of store versions in our market but the homemade version is always the best.  We use regular short-grain rice as the basic ingredient for Fenzheng Rou and sometimes sticky rice (糯米)is added in order to create a softer and chewier texture. It is only personal preference.  

To make the rice flour

Mix sticky rice with regular short-grain rice together and wash well. Then drain completely.

This image has an empty alt attribute; its file name is steamed-pork-belly-with-rice-flour-14.jpg

Place the rice in a pan and then add spices. Heat over the slowest fire until part of the rice is slightly browned. Keep moving the rice grains to avoid burning. Don’t overcook the rice. They should be around 80% cooked.  Then blend the rice into a coarse powder.  Mix the rice powder directly with the pork belly. This method is called as dry mixing, mainly used for oily ingredients. In other cases for example, steamed beef or ribs, we need to add liquid to the rice flour first, namely wet mixing.

This image has an empty alt attribute; its file name is rice-noodle-19.jpg

The bottom vegetable is also important to ensure that vapor can come through from different places.  Then lay the pork belly on the top (don’t press them).  I will recommend you use a bamboo steamer for this dish.

This image has an empty alt attribute; its file name is steamed-pork-belly-with-rice-flour-15.jpg

The rice powder can still keep the stronger texture of the rice and the remaining original aroma. 

This image has an empty alt attribute; its file name is rice-noodle-14.jpg
steamed pork belly with rice flour|chinasichuanfood.com

(FenzhengRou)Steamed Pork with Rice Flour

Chinese steamed pork with rice flour, named as "粉蒸肉" in Chinese.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Keyword: pork, steamed
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 5
Calories: 801kcal
Author: Elaine

Ingredients

  • 600 g pork belly , or other part with some fat to make two versions
  • chopped green onion , optional or you can use coriander
  • 2 middle size sweet potatoes , cut into small cubes

For the rice flour

  • 1 star anise
  • 3/4 cup short grain rice
  • 1/2 cup sticky rice
  • 1 tsp. fennel seeds
  • 1 bay leaf
  • 10 whole Sichuan peppercorns
  • 1 very small piece of cinnamon
  • 3 piece of angelica root , optional

Sauce for Sichuan Hot Flavor

  • 1 tbsp.  Low-sodium light soy sauce
  • 1 tbsp. Chinese cooking wine
  • 1 inch root ginger grated
  • 1 tbsp. oyster sauce
  • 1/2 tsp. sugar
  • 1/2 tsp. salt , since other sauces are quite salty, you can skip salt
  • 1 tbsp. doubanjiang
  • 1 egg
  • 1/2 tbsp. sesame oil
  • 1 tsp. Sichuan peppercorn seeds

Sauce for regular flavor (for children and mild flavor lovers)

  • 1 tbsp.  Low-sodium light soy sauce
  • 1/2 tsp. sugar
  • 1 tsp. salt
  • 1 tbsp. oyster sauce
  • 1 tbsp. Shaoxing wine
  • 1 egg
  • 1/2 tbsp. sesame oil

Instructions

  • Wash grain rice and then drain.
  • Wash the pork belly carefully and then cut into thin slices. I make two versions this time so I divide this batch into two bowls. Marinate pork belly with all the marinating ingredients.
  • Add rice and spices in pan on medium heat until most of the rice grains become slightly brown. Pulverize the rice to powders using food processor or by hand.
  • Mix the pulverized rice with marinated pork. Lay some fresh leaves or clean gauze and then sweet potato cubs under your bamboo steamer. Then spread the pork slices evenly on sweet potato cubes; steam with middle high fire for around 50 minutes to 1 hour.
  • Transfer out and garnish some chopped green onions and serve hot!

Video

Notes

If you do not eat pork, you can choose beef. Then please extend the steaming time at least to 40 minutes depending on what protein you are using.

Nutrition

Calories: 801kcal | Carbohydrates: 62g | Protein: 15g | Fat: 54g | Saturated Fat: 19g | Cholesterol: 72mg | Sodium: 664mg | Potassium: 263mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

24 Comments

  1. My flatmate makes great fenzheng rou, and I’m going to attempt to cook this meal when visiting my English relatives,who don’t eat pork。In terms of what sort of cut to use, any ideas about using lamb to replace? Thanks for the recipe and happy new year!

    1. Hi George,
      If you do not eat pork, you can use beef instead. However, the steaming time should be around 1.5 hours.

    1. Hi Annie,
      Finely grounded rice flour cannot work for the recipe. If you want to buy them directly, choose the coarse-grained flour.

  2. Thanks for your recipe. Elaine. I cooked twice and hoped to share with my teacher and classmates. I will have a International Cooking project next month. Would you mind I am going to use your recipe for the school cooking book? My teacher advised me sending an email to you, but I could not find your email address.
    Can you please give me it because I need to send an email and CC this email to my teacher.

    Jing

  3. This one was one of my favorite dish while I was in Chengdu.. Thank you for sharing this recipe.. I will certainly try this…

  4. 5 stars
    This is the recipe that my wife taught me (she is from Xinyu 新余市 Jiangxi China, I am American, we live in the USA). this is one of my favorite dishes. Everyone should try this recipe, it will not disappoint.

    constant follower of your website,

    Leo