Spicy steamed pork and sticky rice

Spicy steamed pork and sticky rice

28 ratings

Yingjie, engineer


„Spiced up sticky rice and steamed pork belly always remind me of my family! I always make a really big batch and keep it in the freezer.“

Difficulty

Medium 👍
20
min.
Preparation
100
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g
pork belly
200 g
sticky rice
1
star anise
1 stick
cinnamon
1 pinch
Chinese 5 spice powder
20 g
fermented bean sauce
1 tbsp
fermented black soy beans
2 tbsp
cooking wine
1 clove
garlic
2 cm
ginger
1 bunch
scallions
4 tbsp
dark soy sauce
pepper to taste
cilantro for garnish
Metric
Imperial
  • 500 g pork belly
  • 200 g sticky rice
  • 1  star anise
  • 1 stick cinnamon
  • 1 pinch Chinese 5 spice powder
  • 20 g fermented bean sauce
  • 1 tbsp fermented black soy beans
  • 2 tbsp cooking wine
  • 1 clove garlic
  • 2 cm ginger
  • 1 bunch scallions
  • 4 tbsp dark soy sauce
  • pepper to taste
  • cilantro for garnish

Utensils

  • frying pan
  • steam basket or heatproof bowl
  • food processor
  • large bowl
  • medium pot
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Cava
Cava pairs exceedingly well with moderately hearty dishes such as this steamed pork with sticky rice.

Nutrition per serving

Cal
398
Protein
27g
Fat
25g
Carb
15g

Step 1/4

Blend star anise, cinnamon, and rice in a food processor for approx. 5 min. or until combined and smooth.
  • 200 sticky rice
  • 1 star anise
  • 1 stick cinnamon
  • food processor

Blend star anise, cinnamon, and rice in a food processor for approx. 5 min. or until combined and smooth.

Step 2/4

In a frying pan set over medium-high heat, sauté the rice mixture until golden brown. Set aside. Then, thinly slice pork belly and finely chop scallions. Mince ginger and garlic. Marinate pork belly in a large bowl together with chinese 5 spice powder, fermented bean sauce, fermented black soy beans, cooking wine, dark soy sauce, garlic, ginger, scallions, and pepper.
  • 500 pork belly
  • 1 bunch scallions
  • 1 clove garlic
  • 2 cm ginger
  • 1 pinch Chinese 5 spice powder
  • 20 fermented bean sauce
  • 1 tbsp fermented black soy beans
  • 2 tbsp cooking wine
  • 4 tbsp dark soy sauce
  • pepper to taste
  • frying pan
  • large bowl
  • cooking spoon
  • cutting board
  • knife

In a frying pan set over medium-high heat, sauté the rice mixture until golden brown. Set aside. Then, thinly slice pork belly and finely chop scallions. Mince ginger and garlic. Marinate pork belly in a large bowl together with chinese 5 spice powder, fermented bean sauce, fermented black soy beans, cooking wine, dark soy sauce, garlic, ginger, scallions, and pepper.

Step 3/4

Mix marinated pork with fried rice, add to a steam basket or heatproof bowl, and steam in a pot of simmering, not boiling, water for approx. 1.5 – 2 hrs. until the pork is tender and the rice is sticky and soft.
  • steam basket or heatproof bowl
  • medium pot

Mix marinated pork with fried rice, add to a steam basket or heatproof bowl, and steam in a pot of simmering, not boiling, water for approx. 1.5 – 2 hrs. until the pork is tender and the rice is sticky and soft.

Step 4/4

Enjoy with cilantro on top, if desired!
  • cilantro for garnish

Enjoy with cilantro on top, if desired!