A classic Chinese dish, Fen Zheng Rou, made by simply rubbing pork belly with sauce and rice flour, then steaming. The rice flour locks in the meat's umami and seasoning, creating a superb sauce that pairs perfectly with rice. The spicy, tender pork and the tanginess of tomatoes make this dish perfect for summer.
Ingredients
Main Ingredients (2 servings)
- Pork Belly 150g
- Green Onion 1 tbsp
- Ginger 1 tsp
- Garlic 1 tsp
- Rice Flour 1 tbsp+
- Tomato 1/2
- Cilantro (optional)
- Green Onion (for garnish) (optional)
Seasonings
- [A] Soy Sauce 4 tbsp
- [A] Doubanjiang (Spicy Broad Bean Paste) 1 tsp
- [A] Sweet Bean Sauce (Tianmianjiang) 1 tsp
- [A] Chinese Soup Paste (Shantan) 1 tsp
- [A] Sugar 1 tsp
- [A] Water 3 tbsp
- Sesame Oil 2 tbsp
- Chili Oil (optional)
Steps
- Cut the pork belly into bite-sized pieces.
- Finely chop the green onion, ginger, and garlic. Slice the tomato into rounds.
- In a bowl, combine soy sauce 4 tbsp, doubanjiang 1 tsp, sweet bean sauce 1 tsp, Chinese soup paste 1 tsp, sugar 1 tsp, and water 3 tbsp. Mix well to create the seasoning sauce.
- Add the cut pork belly to the seasoning sauce and mix thoroughly to let the flavors soak in.
- Add rice flour 1 tbsp+ to the marinated pork and mix well so the seasoning sauce coats the meat. (This is the key!) The rice flour traps the umami of the seasoning sauce within the meat.
- Add sesame oil 2 tbsp and, if desired, a little chili oil, and mix everything together.
- Spread the seasoned pork belly evenly on a flat plate.
- Arrange the sliced tomatoes around the edge of the plate.
- Set up a steamer or a steamer rack in a frying pan, place the prepared plate on it, cover, and steam for approximately 8 minutes.
- Sprinkle green onions and cilantro over the steamed pork.
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