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 Cuisines > Caucasian cuisine > Search results
Steamed pork with spiced rice flour
1 lb. (500 g) boneless lean and fat pork with skin
10 tsp. scallions, shredded
3 tbsp sesame oil
5 tsp. ginger, shredded
2 1/2 tbsp sugar
1 tbsp five-spice powder
5 tsp. rice wine
10 tbsp (150 g) spiced rice flour
2 1/2 tbsp fermented soy paste
7 fl oz (200 ml) soy sauce

1. Cut the pork into slices, 2 1/2 inches (6 cm) long and wide and 1/4-inch (6 mm) thick with a piece of skin on each.
2. Mix together the sesame oil, sugar, rice wine, soy sauce, fermented soy paste, five-spice powder, scallions, ginger and marinate for one hour and let the flavours permeate the meat. Mix the spiced rice flour with the pork slices. Stack the pork slices in one large heat-proof bowl or divide them into four individual bowls, with the meat skin side down.
3. Place the bowl or bowls in a steamer and steam for 2 to 3 hours over high heat, adding water as needed, until the meat is very tender. Remove and serve.
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