Ingredients with Measurements:
- 1 lb pork belly, sliced into thin pieces
- 1 cup rice flour
- 1/4 cup dried Chinese mushrooms, soaked in hot water for 30 minutes and sliced
- 1/4 cup dried shrimp, soaked in hot water for 30 minutes and chopped
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1/2 cup water
- 4 lotus leaves, soaked in hot water for 30 minutes and cut into 8-inch squares
- 4 slices of ginger
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a bowl, mix together the sliced pork belly, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, and salt. Let it marinate for at least 30 minutes.
2. In another bowl, mix together the rice flour and water until it forms a smooth batter.
3. Add the sliced mushrooms and chopped shrimp to the pork mixture and mix well.
4. Lay out a lotus leaf square and place a slice of ginger in the center. Spoon a generous amount of the pork mixture on top of the ginger.
5. Fold the lotus leaf over the pork mixture to form a packet. Tie the packet with kitchen twine to secure it.
6. Repeat with the remaining lotus leaves and pork mixture.
7. Place the packets in a steamer and steam for 45 minutes.
8. Serve hot.
Time:
Preparation time: 1 hour
Cooking time: 45 minutes
5. Temperature:
Steamer temperature: High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 24g
Carbohydrates: 28g
Protein: 28g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Chinese mushrooms can be substituted with shiitake mushrooms.
- Dried shrimp can be omitted if preferred.
Variations:
- Add diced water chestnuts for extra crunch.
- Substitute lotus leaves with banana leaves for a different flavor.
Tips and tricks:
- Soak the lotus leaves in hot water for at least 30 minutes to soften them before using.
- Use kitchen twine to secure the lotus leaf packets to prevent them from opening during steaming.
- Make sure the pork mixture is evenly distributed in the lotus leaf packets to ensure even cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a steamer for 10-15 minutes or until heated through.
Presentation ideas:
Serve the lotus leaf packets on a platter with a side of steamed rice.
Garnishes:
Garnish with chopped scallions and cilantro.
Pairings:
Pair with a side of stir-fried vegetables or a simple cucumber salad.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Chinese-style green beans
Troubleshooting advice:
- If the lotus leaf packets are not cooked through after 45 minutes, steam for an additional 10-15 minutes.
- If the rice flour batter is too thick, add more water to thin it out.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and utensils thoroughly before and after handling raw meat.
Food history:
Steamed dishes are a popular cooking method in Chinese cuisine, as it is a healthy and flavorful way to cook meats and vegetables.
Flavor profiles:
This dish has a savory and slightly sweet flavor, with a hint of earthiness from the lotus leaves and mushrooms.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Chinese