Hunan Steamed Pork With Rice Powder Recipe

Recipe By Slurrp

Succulent and tender bite sized pieces of pork coated with seasoned rice flour and steamed.This Steamed Pork with Rice Powder, or "fen zheng rou" is a special occasion kind of dish in China. Our version involves pork belly and lots of spices!

30 Rating -
Non Vegdiet
Hunan Steamed Pork With Rice Powder

ingredients serve

Ingredients for Hunan Steamed Pork With Rice Powder Recipe

  • 1 cup Jasmine rice + 0.3333333333333333 cup
  • 0.33 cup Glutinous rice
  • 1/2 tablespoon Salt
  • 1 teaspoon Sugar
  • 1/2 tablespoon Sichuan peppercorns
  • 1/4 teaspoon White Pepper
  • 1/4 teaspoon Black pepper
  • 1/2 piece Star anise
  • piece Cinnamon small
  • 1/2 piece Black cardamom
  • As required Hot red chillies A few
  • As required Ingredients for pork marinade
  • 450 piece Pork cut into bite size g
  • 3 Garlic minced cloves
  • 1/2 tablespoon Grated ginger
  • 1 tablespoon Light soy sauce
  • 1 tablespoon Chinese cooking wine
  • 1/2 teaspoon Salt
  • 1 piece Chinese fermented bean curd

Directions: Hunan Steamed Pork With Rice Powder Recipe

Cooking Directions

  • STEP 1.In a cast iron skillet, toast 1 ⅓ cup jasmine rice and ⅓ cup glutinous rice for 20 minutes on low heat. Keep stirring to avoid burning the rice.
  • STEP 2.When the rice turns golden take it off the heat and let it cool completely
  • STEP 3.Once completely cooled transfer the rice to a blender and blend it to an almost fine texture. Pass it through a sieve and keep it aside.
  • STEP 4.For the spice blend, on low heat toast ½ tbsp sichuan peppercorns, ¼ tsp black peppercorns, ¼ tsp white peppercorns, ¼ stick cinnamon, ½ star anise, ½ black cardamom and few pieces of hot dry red chillies as per taste, in the skillet for a few minutes till the chilli turns dark red colour. Keep stirring to avoid burning the spice.
  • STEP 5.Transfer the spice to a grinding jar and grind to a fine powder. Pass through a sieve to separate chilli seeds.
  • STEP 6.Add 5 tsp of this spice blend to the rice powder. Add ½ tbsp salt and 1 tsp sugar. Whisk till well combined. Rice powder is ready.
  • STEP 7.Store the rice powder in an airtight jar at room temperature for 2 to 3 months.
  • STEP 8.For this recipe ½ cup of this rice powder is required.
  • STEP 9.To prepare the pork, cut 1 lb of pork shoulder into bite size pieces.
  • STEP 10.Place the pork pieces in a mixing bowl and add 3 cloves of garlic minced, ½ tbsp grated ginger, 1 tbsp light soy sauce, 1 tbsp chinese cooking wine, ½ tsp salt or to taste, 1 piece chinese fermented bean curd.
  • STEP 11.Smash the bean curd into a paste and then mix everything till well combined. Keep it aside to marinate.
  • STEP 12.To prepare the lotus leaf, cut the leaf to the size of the steamer container. Place it in a bowl and cover with hot water. Let it soak for a few minutes till it softens and becomes pliable. Then remove it from the water and shake off the excess water.
  • STEP 13.Place the lotus leaf in the steamer to line it.
  • STEP 14.Poke holes in the leaf to allow the steam to pass through.
  • STEP 15.To cook the meat, coat each piece well by tossing them one at a time in the rice powder mix. Shake off excess rice powder and place them into the steamer.
  • STEP 16.Cover the steamer and place it on the steamer stand above some cold in a vessel. Then turn the heat to high and bring the water to a boil.
  • STEP 17.When the water starts boiling, turn the heat to low and steam for 1 ½ hours.
  • STEP 18.Serve in the steamer container itself, garnished with diced scallion and red hot chillies. The meat should be chopstick tender and should break apart with a pair of chopsticks.

Special Directions

  • STEP 1.This recipe uses only 1 lb pork so adjust the required rice powder accordingly.
  • STEP 2.Any cut of pork can be used for this recipe, pork belly or pork shoulder.
  • STEP 3.Chicken or beef can also be used for this recipe instead of pork. The cooking time will require to be adjusted.
  • STEP 4.If lotus leaf is unavailable, parchment paper can be used to line the steamer.
calories per serving
7 g Fat22 g Protein220 g Carbs14 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp