- 5 oz. peas
- salt
- 5 tbsps rice meal
- ½ cup chicken stock
- ¾ pound pork belly, with skin
- 2 tbsps spring onion greens, finely sliced
- Marinade
- 1-½ tbsps chili bean sauce
- 2 tsps fermented tofu
- 2 tsps shaosing wine
- 1 tsp finely chopped ginger
- ⅛ tsp ground white pepper
- ¼ tsp dark soy sauce
ingredients
directions
1. Place the peas in a bowl and add 1/4 tsp salt, 1 tbsp of the rice meal, and 2 tbsp of the stock. Mix well. Cut the pork into slices like very thick bacon slices, about 4 in long and 1-1/2 in thick, and place in a bowl. Add all the marinade ingredients, the remaining rice meal and stock, and 1/4 tsp salt, and mix well. |
2. Arrange the pork slices over the sides and base of your bowl in an overlapping pattern, leaving no holes, with the strip of skin on each piece of meat resting on the bowl. Fill with the peas, spread evenly so the top layer is fairly flat. Bring plenty of water to a boil in a wok or steamer, lay the bowl on the rack, cover and steam over medium heat for two hours. |
3. Remove the bowl from the steamer. Cover with a deep plate, then swiftly invert. Remove the bowl, leaving a bowl-shaped mound of meat and peas. If it subsides slightly in its tenderness, don’t worry; it’ll taste fantastic. Sprinkle with the sliced spring onions and serve. |
Notes
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![]() Alternatively, you may find it in a Chinese supermarket labeled “steam powder” |
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