Ingredients with Measurements:
- 1 pound ground pork
- 1 cup rice flour
- 1/4 cup dried black beans
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon five-spice powder
- 1/4 teaspoon baking powder
- 1/4 cup water
- 4 lotus leaves
Special equipment needed:
- Steamer basket
- Kitchen twine
Step-by-step instructions:
1. Rinse the lotus leaves and soak them in hot water for 30 minutes.
2. In a mixing bowl, combine the ground pork, soy sauce, rice wine, sesame oil, cornstarch, sugar, salt, white pepper, five-spice powder, and baking powder. Mix well.
3. Gradually add the rice flour and water to the pork mixture, stirring until a smooth and sticky dough forms.
4. Divide the dough into 4 equal portions.
5. Take one lotus leaf and place a portion of the dough in the center. Flatten the dough with your fingers to form a thin layer.
6. Add a tablespoon of black beans on top of the dough.
7. Add another portion of the dough on top of the black beans and flatten it with your fingers.
8. Fold the lotus leaf to wrap the dough, forming a rectangular package. Tie the package with kitchen twine to secure it.
9. Repeat steps 5-8 with the remaining lotus leaves and dough portions.
10. Place the lotus leaf packages in a steamer basket and steam for 20-25 minutes, or until the pork is cooked through.
11. While the pork is steaming, prepare the black bean sauce. In a small saucepan, combine 1/4 cup of water and 1/4 cup of black beans. Bring to a boil and simmer for 5 minutes.
12. Remove from heat and use a blender or immersion blender to puree the black bean mixture until smooth.
13. Return the puree to the saucepan and add 1 tablespoon of soy sauce and 1 tablespoon of sugar. Stir well and simmer for another 5 minutes.
14. Remove the lotus leaf packages from the steamer basket and carefully unwrap them.
15. Serve the steamed pork with the black bean sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Steam at medium-high heat.
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat per serving: 16g
Protein per serving: 24g
Carbohydrates per serving: 34g
Fiber per serving: 3g
Sugar per serving: 4g
Sodium per serving: 950mg
Substitutions for ingredients:
- Ground chicken or beef can be used instead of ground pork.
- Gluten-free flour can be used instead of rice flour.
- Mung beans or chickpeas can be used instead of black beans.
- Tamari or coconut aminos can be used instead of soy sauce.
- Mirin or sherry can be used instead of rice wine.
- Olive oil or avocado oil can be used instead of sesame oil.
- Potato starch or arrowroot starch can be used instead of cornstarch.
- Brown sugar or honey can be used instead of white sugar.
Variations:
- Add diced water chestnuts, shiitake mushrooms, or bamboo shoots to the pork mixture for extra texture and flavor.
- Use banana leaves instead of lotus leaves for a different presentation.
- Top the steamed pork with chopped scallions or cilantro for a fresh garnish.
Tips and tricks:
- Make sure the lotus leaves are fully soaked before using them to wrap the pork.
- Use a spoon to help spread the dough evenly on the lotus leaf.
- Don't overfill the packages with too much pork or black beans, as they may burst during steaming.
- Use a toothpick to test if the pork is fully cooked. If the toothpick comes out clean, the pork is ready.
- The black bean sauce can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
Leftover steamed pork can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the steamed pork, place it in a steamer basket and steam for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the steamed pork on a platter with the black bean sauce on the side. Garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro.
Pairings:
Steamed rice, stir-fried vegetables, or a simple green salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a simple green salad.
Troubleshooting advice:
- If the dough is too dry, add more water, a tablespoon at a time, until it reaches the right consistency.
- If the lotus leaves are too tough, soak them in hot water for a longer period of time.
- If the pork is not fully cooked, steam for an additional 5-10 minutes.
Food safety advice:
- Make sure the pork is fully cooked before serving.
- Wash your hands and all utensils before and after handling raw meat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Steamed pork with rice flour in lotus leaf is a traditional Cantonese dish that originated in southern China. It is often served during special occasions such as weddings and festivals.
Flavor profiles:
The steamed pork is savory and slightly sweet, with a soft and chewy texture. The black bean sauce is salty and umami, with a smooth and creamy consistency.
Serving suggestions:
Serve the steamed pork with steamed rice and stir-fried vegetables for a complete meal.
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Region: Chinese