Steamed Pork w_ Rice Powder Recipe

**Making Braised Pork with Rice Powder**

To start making braised pork with rice powder, you need to make the rice powder first. This is a crucial step that can't be skipped as it provides the foundation for the dish's flavor and texture. The recipe calls for 1/2 cup of rice powder, which is enough to coat about 1 pound of meat. To make the rice powder, you simply mix cooked rice with water until you get a smooth paste. Then, dry it in the sun or using a dehydrator until it becomes powdery and fine.

Once you have your rice powder, you can start preparing the ingredients. You'll need one pound of pork, which can be any cut you like. My grandma uses pork belly because she loves the fatty mouthfeel, but I prefer pork shoulder as it's rich in flavor and has a fair amount of fat. Slice the pork into bite-sized pieces, making sure they're all roughly the same size.

Next, prepare the marinade by mixing together three cloves of garlic, 1/2 teaspoon of grated ginger, 1 tablespoon of soy sauce, 1 tablespoon of Chinese cooking wine (also known as shaoxing wine), and 1/2 teaspoon of salt. Yes, you read that right - a whole clove of garlic is not necessary, but it does add depth to the dish. You can adjust the amount of ginger and garlic to your taste.

The final ingredient in our recipe is Chinese fermented bean curd, which my grandma swears by for its unique flavor. The bean curd comes in a block form and needs to be smashed into a paste before adding it to the marinade. Simply smash the bean curd with a pestle or the back of a knife until you get a smooth, sticky paste.

Now that your ingredients are ready, let's assemble everything. In a large bowl, combine the rice powder, garlic, ginger, soy sauce, Chinese cooking wine, and salt. Mix everything together until well combined. Add the pork pieces to the marinade mixture and stir until they're evenly coated with the rice powder mixture.

Cover the bowl with plastic wrap and let it sit for 20 minutes while you prepare the steamer basket. You'll need a lotus leaf, which has a unique fragrance that enhances the flavor of the dish without overpowering it. Lotus leaves are also great for making traditional Chinese desserts. If you can't find fresh lotus leaves, parchment paper is a suitable substitute.

Place the lotus leaf in the steamer basket, and poke some holes in it to allow steam to pass through. You can also use multiple layers of parchment paper if needed. Now that everything is ready, place your braised pork pieces onto the prepared lotus leaf or parchment paper.

Coat the meat evenly with the rice powder mixture, shaking off any excess. Place the steamer over some cold water and turn the heat to high until the water boils. Then, reduce the heat to low and steam the pork for 1.5 hours. This is a crucial step in making braised pork that's tender and flavorful.

After an hour and a half, check on your pork by lifting one of the pieces. It should be tender but still pink in the center. If it's not yet cooked through, cover it with more rice powder mixture and return it to the steamer for another 30 minutes.

Once the pork is done, remove it from the steamer and let it cool slightly. Garnish with diced scallions and red hot chilies to add some color and flavor to your dish. Serve the braised pork immediately, and don't be surprised if it's the best thing you've ever tasted.

**The Magic of Time**

One of the most surprising aspects of this recipe is that it tastes better when left to sit in the fridge overnight. My grandma always said that time was the key ingredient in this recipe, but I didn't believe her until now. Leaving the pork to marinate for a long time allows the flavors to meld together and develop a deep, complex taste that's hard to achieve with shorter cooking times.

In fact, if you eat this dish on the same day you make it, it won't be nearly as good as it is after a night in the fridge. The flavors will have had time to mature and blend together, creating a truly unique experience for your taste buds. So don't be afraid to let your braised pork sit overnight - it's worth it.

**Tips and Variations**

As with any recipe, there are always variations and tips to improve upon. Here are a few suggestions:

* Use different types of meat: While pork is the traditional choice, you can also experiment with chicken or beef for a unique twist.

* Adjust the amount of ginger and garlic: Some people prefer their braised pork more garlicky or spicy, so feel free to adjust the amounts to your liking.

* Add other ingredients: Consider adding sliced mushrooms, bell peppers, or baby corn to add texture and flavor to your dish.

With these tips in mind, you're ready to start making braised pork with rice powder. Remember to be patient and let the flavors develop - it's worth the wait!

"WEBVTTKind: captionsLanguage: enhi everyone welcome to soup top recipes today we're making a whole nine style dish meifa general which means steamed pork with rice powder it's not a well-known recipe because it's complicated to make and it's very tricky to make it right my grandmama makes the best meal in general I always ask her to make it when I visit her now I finally got the recipe let's get started first let's make the rice powder this is the time-consuming process you will need 1 cup plus 1/3 of a cup of jasmine rice and 1/3 of a cup of glutinous rice yet jasmine rice is long grain a little bit translucent make sure you use a good brand that has a strong rice fragrance the glutinous rice that I use is short grain long grain will also work if you have it glutinous rice provides the sticky and gooey texture which makes the rice powder binds together well if you only use one type of rice the rice layer won't attach to the meat very well they will fall off I like to use a heavy duty cast iron skillet because it heats the food evenly post the rice on low heat this process will take about 20 to 30 minutes you need to be patient and keep stirring it so the rice doesn't get burned as I mentioned before this is my grandma's recipe she used to make a few pounds of this rice powder to give to her kids because she gets upset when we used a store-bought premade rice powder once the rice is nice and golden let it cool down completely check the color it's such a big difference and you should be able to smell the roasted rice fragrance by the way you want to keep the rice a brief check just to make sure there is no burned black since they do affect the taste put all the rice in a blender use the on and off feature you want to grind it fine but not too fine like that I still got some rough texture let it go through a sieve just to get rid of some stubborn pieces you can reuse those but my blender doesn't work well with this tiny amount so I usually just discard it set the rice powder aside now we're gonna make a spice blend you will need 1/2 tablespoon of citron peppercorn 1/4 teaspoon of black pepper 1/4 teaspoon of white pepper a small piece of cinnamon break it apart so you can toast them better half of a star anise break it apart as well half of a black cardamom few pieces of dried hot Chili's toast them on low heat for a few minutes or until the chili turns into a dark red color but don't burn them you should be able to smell all the nice aroma I like to make my own spice blend because freshly post and grind is always the best let it go through a sieve to get rid off the choices you're gonna add 5 TSP of this fine spice mix to the rice powder the amount that I gave should be just about 5 TSP but I always measure it to make sure I have the right amount after that we're going to season it with 1/2 tbsp of salt and 1 TSP of sugar mix everything until well combined then you have your rice powder made this is enough to coat 4 to 5 pounds of meat I'm only making 2 servings today about 1 pound of pork so we only need 1/2 cup of that rice powder the rest of it you can save it in a jar and you can use it whenever you want to make up me from zero again it will last you about three months at room temperature once you have the rice powder and and the rest of the steps are easy slice one pound of pork into bite-size you can use any cuts you like my grandma will use a piece of pork belly because she loves the fatty mouth view but I don't so I'm actually using pork shoulder it is rich in flavor and has a fair amount of fat it's my favorite cut for making me fat chin roll you can use other type of meat such as chicken beef but you will have to manage the cooking time to make sure the meat is tender marinate it with three cloves of garlic 1/2 teaspoon of grated ginger 1 tablespoon of soy sauce sorry that my camera missed the shot but that is 1 tablespoon of soy sauce there keep adding 1 tablespoon of Chinese cooking wine shouting wine is one type of cooking wine so it will also work 1/2 teaspoon of salt or to taste last one piece of Chinese fermented bean curd this is my grandmom's secret ingredient he adds some undescribable fermented taste to the dish this is how the package looks I couldn't find the exact same brand on Amazon but I will link to a similar product that you can buy for making this recipe smash the bean curd into a paste first then mix everything until well combined cover it and let it sit for 20 minutes while waiting please allow me to introduce you the lotus leaf this is how the real plant looks I love the flowers they're so beautiful the root is my favorite vegetable you can make stir fry with it or put it in soup the seeds are also edible we make dessert with it the leaves are what we are using today it has a unique fragrance which makes the food smell so much better but we don't need a whole piece uses to cut the size that fit your steamer it is really dry and stiff now soak it in some hot water for a few minutes and it will be pliable get your steamer place your lotus leaf on adjust it so it fits better this is only for the fragrance it won't affect the taste that much if you cannot find it or it is too expensive to buy you can use parchment paper not a big problem one important step is to poke some holes so the steam can go through and the food cooks evenly I'm just feeling the gaps between each bamboo stick so I can poke the holes easily if you use parchment paper you also need to do this step now it is the time to coat the meat make sure all the sides are covered nicely and shake off the excess rice powder place it into the steamer cover it and put this above some cold water turn the heat to high and bring the water to a boil then turn the heat to low steam it for 1.5 hours time to check out open it up mmm nice and hot all the rice fragrance mixed with the spices and lotus leaf sends smells so good decorate it with some dice the scallion and some red hot chilies that looks beautiful the meat is chopstick tender which means you can just break it apart with a pair of chopsticks look at that don't tell me that you're not doing the inside of the meat is pink that means it is seasoned correctly looks so good let's try it mmm it's so soft that it just melt in your mouth immediately the flavor of the spices are well makes them very gentle and 10 G at the same time what's incredible about this dish is that it tastes better when you let it sit in the fridge overnight I didn't believe that time when I was a kid I thought it was an excuse that my grandma made so we don't eat it all in one day but it is always gone the first day anyway this one is the batch that I made yesterday let's taste it mm-hmm it does taste better the flavor is much deeper somehow it developed a kind of smoked ham flavor my grandma always said that time is the key ingredient in this recipe I don't know what it did to that poor cover night but it's another level of deliciousness I hope you give this a try see if you did leave me a comment let me know how it goes as always the recipe is in the description down below the video you can go check that out don't forget to take a look of my channel I'm sure you'll find out how to cook your favorite Chinese food new videos come out every Wednesday and I'll see you next time byehi everyone welcome to soup top recipes today we're making a whole nine style dish meifa general which means steamed pork with rice powder it's not a well-known recipe because it's complicated to make and it's very tricky to make it right my grandmama makes the best meal in general I always ask her to make it when I visit her now I finally got the recipe let's get started first let's make the rice powder this is the time-consuming process you will need 1 cup plus 1/3 of a cup of jasmine rice and 1/3 of a cup of glutinous rice yet jasmine rice is long grain a little bit translucent make sure you use a good brand that has a strong rice fragrance the glutinous rice that I use is short grain long grain will also work if you have it glutinous rice provides the sticky and gooey texture which makes the rice powder binds together well if you only use one type of rice the rice layer won't attach to the meat very well they will fall off I like to use a heavy duty cast iron skillet because it heats the food evenly post the rice on low heat this process will take about 20 to 30 minutes you need to be patient and keep stirring it so the rice doesn't get burned as I mentioned before this is my grandma's recipe she used to make a few pounds of this rice powder to give to her kids because she gets upset when we used a store-bought premade rice powder once the rice is nice and golden let it cool down completely check the color it's such a big difference and you should be able to smell the roasted rice fragrance by the way you want to keep the rice a brief check just to make sure there is no burned black since they do affect the taste put all the rice in a blender use the on and off feature you want to grind it fine but not too fine like that I still got some rough texture let it go through a sieve just to get rid of some stubborn pieces you can reuse those but my blender doesn't work well with this tiny amount so I usually just discard it set the rice powder aside now we're gonna make a spice blend you will need 1/2 tablespoon of citron peppercorn 1/4 teaspoon of black pepper 1/4 teaspoon of white pepper a small piece of cinnamon break it apart so you can toast them better half of a star anise break it apart as well half of a black cardamom few pieces of dried hot Chili's toast them on low heat for a few minutes or until the chili turns into a dark red color but don't burn them you should be able to smell all the nice aroma I like to make my own spice blend because freshly post and grind is always the best let it go through a sieve to get rid off the choices you're gonna add 5 TSP of this fine spice mix to the rice powder the amount that I gave should be just about 5 TSP but I always measure it to make sure I have the right amount after that we're going to season it with 1/2 tbsp of salt and 1 TSP of sugar mix everything until well combined then you have your rice powder made this is enough to coat 4 to 5 pounds of meat I'm only making 2 servings today about 1 pound of pork so we only need 1/2 cup of that rice powder the rest of it you can save it in a jar and you can use it whenever you want to make up me from zero again it will last you about three months at room temperature once you have the rice powder and and the rest of the steps are easy slice one pound of pork into bite-size you can use any cuts you like my grandma will use a piece of pork belly because she loves the fatty mouth view but I don't so I'm actually using pork shoulder it is rich in flavor and has a fair amount of fat it's my favorite cut for making me fat chin roll you can use other type of meat such as chicken beef but you will have to manage the cooking time to make sure the meat is tender marinate it with three cloves of garlic 1/2 teaspoon of grated ginger 1 tablespoon of soy sauce sorry that my camera missed the shot but that is 1 tablespoon of soy sauce there keep adding 1 tablespoon of Chinese cooking wine shouting wine is one type of cooking wine so it will also work 1/2 teaspoon of salt or to taste last one piece of Chinese fermented bean curd this is my grandmom's secret ingredient he adds some undescribable fermented taste to the dish this is how the package looks I couldn't find the exact same brand on Amazon but I will link to a similar product that you can buy for making this recipe smash the bean curd into a paste first then mix everything until well combined cover it and let it sit for 20 minutes while waiting please allow me to introduce you the lotus leaf this is how the real plant looks I love the flowers they're so beautiful the root is my favorite vegetable you can make stir fry with it or put it in soup the seeds are also edible we make dessert with it the leaves are what we are using today it has a unique fragrance which makes the food smell so much better but we don't need a whole piece uses to cut the size that fit your steamer it is really dry and stiff now soak it in some hot water for a few minutes and it will be pliable get your steamer place your lotus leaf on adjust it so it fits better this is only for the fragrance it won't affect the taste that much if you cannot find it or it is too expensive to buy you can use parchment paper not a big problem one important step is to poke some holes so the steam can go through and the food cooks evenly I'm just feeling the gaps between each bamboo stick so I can poke the holes easily if you use parchment paper you also need to do this step now it is the time to coat the meat make sure all the sides are covered nicely and shake off the excess rice powder place it into the steamer cover it and put this above some cold water turn the heat to high and bring the water to a boil then turn the heat to low steam it for 1.5 hours time to check out open it up mmm nice and hot all the rice fragrance mixed with the spices and lotus leaf sends smells so good decorate it with some dice the scallion and some red hot chilies that looks beautiful the meat is chopstick tender which means you can just break it apart with a pair of chopsticks look at that don't tell me that you're not doing the inside of the meat is pink that means it is seasoned correctly looks so good let's try it mmm it's so soft that it just melt in your mouth immediately the flavor of the spices are well makes them very gentle and 10 G at the same time what's incredible about this dish is that it tastes better when you let it sit in the fridge overnight I didn't believe that time when I was a kid I thought it was an excuse that my grandma made so we don't eat it all in one day but it is always gone the first day anyway this one is the batch that I made yesterday let's taste it mm-hmm it does taste better the flavor is much deeper somehow it developed a kind of smoked ham flavor my grandma always said that time is the key ingredient in this recipe I don't know what it did to that poor cover night but it's another level of deliciousness I hope you give this a try see if you did leave me a comment let me know how it goes as always the recipe is in the description down below the video you can go check that out don't forget to take a look of my channel I'm sure you'll find out how to cook your favorite Chinese food new videos come out every Wednesday and I'll see you next time byehi everyone welcome to soup top recipes today we're making a whole nine style dish meifa general which means steamed pork with rice powder it's not a well-known recipe because it's complicated to make and it's very tricky to make it right my grandmama makes the best meal in general I always ask her to make it when I visit her now I finally got the recipe let's get started first let's make the rice powder this is the time-consuming process you will need 1 cup plus 1/3 of a cup of jasmine rice and 1/3 of a cup of glutinous rice yet jasmine rice is long grain a little bit translucent make sure you use a good brand that has a strong rice fragrance the glutinous rice that I use is short grain long grain will also work if you have it glutinous rice provides the sticky and gooey texture which makes the rice powder binds together well if you only use one type of rice the rice layer won't attach to the meat very well they will fall off I like to use a heavy duty cast iron skillet because it heats the food evenly post the rice on low heat this process will take about 20 to 30 minutes you need to be patient and keep stirring it so the rice doesn't get burned as I mentioned before this is my grandma's recipe she used to make a few pounds of this rice powder to give to her kids because she gets upset when we used a store-bought premade rice powder once the rice is nice and golden let it cool down completely check the color it's such a big difference and you should be able to smell the roasted rice fragrance by the way you want to keep the rice a brief check just to make sure there is no burned black since they do affect the taste put all the rice in a blender use the on and off feature you want to grind it fine but not too fine like that I still got some rough texture let it go through a sieve just to get rid of some stubborn pieces you can reuse those but my blender doesn't work well with this tiny amount so I usually just discard it set the rice powder aside now we're gonna make a spice blend you will need 1/2 tablespoon of citron peppercorn 1/4 teaspoon of black pepper 1/4 teaspoon of white pepper a small piece of cinnamon break it apart so you can toast them better half of a star anise break it apart as well half of a black cardamom few pieces of dried hot Chili's toast them on low heat for a few minutes or until the chili turns into a dark red color but don't burn them you should be able to smell all the nice aroma I like to make my own spice blend because freshly post and grind is always the best let it go through a sieve to get rid off the choices you're gonna add 5 TSP of this fine spice mix to the rice powder the amount that I gave should be just about 5 TSP but I always measure it to make sure I have the right amount after that we're going to season it with 1/2 tbsp of salt and 1 TSP of sugar mix everything until well combined then you have your rice powder made this is enough to coat 4 to 5 pounds of meat I'm only making 2 servings today about 1 pound of pork so we only need 1/2 cup of that rice powder the rest of it you can save it in a jar and you can use it whenever you want to make up me from zero again it will last you about three months at room temperature once you have the rice powder and and the rest of the steps are easy slice one pound of pork into bite-size you can use any cuts you like my grandma will use a piece of pork belly because she loves the fatty mouth view but I don't so I'm actually using pork shoulder it is rich in flavor and has a fair amount of fat it's my favorite cut for making me fat chin roll you can use other type of meat such as chicken beef but you will have to manage the cooking time to make sure the meat is tender marinate it with three cloves of garlic 1/2 teaspoon of grated ginger 1 tablespoon of soy sauce sorry that my camera missed the shot but that is 1 tablespoon of soy sauce there keep adding 1 tablespoon of Chinese cooking wine shouting wine is one type of cooking wine so it will also work 1/2 teaspoon of salt or to taste last one piece of Chinese fermented bean curd this is my grandmom's secret ingredient he adds some undescribable fermented taste to the dish this is how the package looks I couldn't find the exact same brand on Amazon but I will link to a similar product that you can buy for making this recipe smash the bean curd into a paste first then mix everything until well combined cover it and let it sit for 20 minutes while waiting please allow me to introduce you the lotus leaf this is how the real plant looks I love the flowers they're so beautiful the root is my favorite vegetable you can make stir fry with it or put it in soup the seeds are also edible we make dessert with it the leaves are what we are using today it has a unique fragrance which makes the food smell so much better but we don't need a whole piece uses to cut the size that fit your steamer it is really dry and stiff now soak it in some hot water for a few minutes and it will be pliable get your steamer place your lotus leaf on adjust it so it fits better this is only for the fragrance it won't affect the taste that much if you cannot find it or it is too expensive to buy you can use parchment paper not a big problem one important step is to poke some holes so the steam can go through and the food cooks evenly I'm just feeling the gaps between each bamboo stick so I can poke the holes easily if you use parchment paper you also need to do this step now it is the time to coat the meat make sure all the sides are covered nicely and shake off the excess rice powder place it into the steamer cover it and put this above some cold water turn the heat to high and bring the water to a boil then turn the heat to low steam it for 1.5 hours time to check out open it up mmm nice and hot all the rice fragrance mixed with the spices and lotus leaf sends smells so good decorate it with some dice the scallion and some red hot chilies that looks beautiful the meat is chopstick tender which means you can just break it apart with a pair of chopsticks look at that don't tell me that you're not doing the inside of the meat is pink that means it is seasoned correctly looks so good let's try it mmm it's so soft that it just melt in your mouth immediately the flavor of the spices are well makes them very gentle and 10 G at the same time what's incredible about this dish is that it tastes better when you let it sit in the fridge overnight I didn't believe that time when I was a kid I thought it was an excuse that my grandma made so we don't eat it all in one day but it is always gone the first day anyway this one is the batch that I made yesterday let's taste it mm-hmm it does taste better the flavor is much deeper somehow it developed a kind of smoked ham flavor my grandma always said that time is the key ingredient in this recipe I don't know what it did to that poor cover night but it's another level of deliciousness I hope you give this a try see if you did leave me a comment let me know how it goes as always the recipe is in the description down below the video you can go check that out don't forget to take a look of my channel I'm sure you'll find out how to cook your favorite Chinese food new videos come out every Wednesday and I'll see you next time bye\n"