Asian > Chinese > Steamed > Rice Flour

Steamed Pork with Rice Flour in Lotus Leaf with Hoisin Sauce Recipe

Ingredients with Measurements:
- 1 lb ground pork
- 1 cup rice flour
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp white pepper
- 1/2 cup water
- 6 dried lotus leaves
- Hoisin sauce for serving

Special equipment needed:
- Steamer basket
- Kitchen twine

Step-by-step instructions:
1. In a large bowl, mix together the ground pork, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper until well combined.
2. In a separate bowl, mix together the rice flour, cornstarch, and water until a smooth batter forms.
3. Add the rice flour batter to the pork mixture and mix until well combined.
4. Soak the dried lotus leaves in hot water for 10 minutes to soften.
5. Cut the lotus leaves into 6 equal pieces.
6. Take one piece of lotus leaf and place 1/6 of the pork mixture in the center.
7. Fold the lotus leaf over the pork mixture to form a packet and tie with kitchen twine to secure.
8. Repeat with the remaining lotus leaves and pork mixture.
9. Place the packets in a steamer basket and steam for 20-25 minutes, or until the pork is cooked through.
10. Serve hot with hoisin sauce on the side.


Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
5. Temperature:
Steam at high heat.
Serving size:
6 servings.

Nutritional information:
Calories per serving: 290
Fat: 16g
Carbohydrates: 20g
Protein: 16g

Substitutions for ingredients:
- Ground chicken or beef can be used instead of pork.
- Rice flour can be substituted with all-purpose flour or cornstarch.
- Hoisin sauce can be substituted with sweet chili sauce or soy sauce.

Variations:
- Add chopped vegetables such as carrots, mushrooms, or water chestnuts to the pork mixture for added texture and flavor.
- Use banana leaves instead of lotus leaves for a different flavor profile.
- Add a beaten egg to the pork mixture for a softer texture.

Tips and tricks:
- Make sure to tie the lotus leaf packets tightly to prevent the filling from falling out during steaming.
- Soak the lotus leaves in hot water for at least 10 minutes to soften before using.
- Serve with additional soy sauce or chili oil for added flavor.

Storage instructions:
Store any leftover steamed pork in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the steamed pork in a steamer basket for 5-10 minutes until heated through.

Presentation ideas:
Serve the steamed pork on a platter with the lotus leaf packets still tied with kitchen twine for a rustic presentation.

Garnishes:
Garnish with chopped scallions or cilantro for added freshness.

Pairings:
Serve with steamed rice and stir-fried vegetables for a complete meal.

Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Egg drop soup

Troubleshooting advice:
- If the lotus leaf packets are falling apart during steaming, make sure to tie them tightly with kitchen twine.
- If the pork mixture is too dry, add a little more water to the rice flour batter.

Food safety advice:
Make sure to cook the pork to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
Steamed pork with rice flour in lotus leaf is a traditional Cantonese dish that originated in southern China.

Flavor profiles:
The pork filling is savory and slightly sweet, with a hint of sesame and Shaoxing wine. The lotus leaf adds an earthy flavor to the dish.

Serving suggestions:
Serve the steamed pork with hoisin sauce on the side for dipping.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Chinese

Taste: Savory, Tangy, Aromatic, Umami, Sweet