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Best Easy Zhejiang Steamed Pork with Rice Flour Recipe

Name: Best Easy Zhejiang Steamed Pork with Rice Flour Recipe
Total time: 90 min
Yield: 190 g
Ingredients: pork belly (skinless) 1 lb; rice flour (Chinese steamed meat flour) 1.5 cups; shiitake mushrooms (fresh) 6 pieces; scallion 2 pieces; ginger 4 slices; soy sauce 2.5 tbsp; Shaoxing wine 1.5 tbsp; sugar 1 tsp; five spice powder 0.5 tsp; salt 0.75 tsp; white pepper 0.25 tsp

Zhejiang steamed pork coated in fragrant rice flour is silky and flavorful. A protein-rich, healthy family dish with fresh, aromatic spices.

Cook 90 min Difficulty NORMAL 350 kcal

#high protein #mediterranean #diabetic friendly

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Ingredients

Main ingredients

pork belly (skinless) 1 lb
rice flour (Chinese steamed meat flour) 1.5 cups
shiitake mushrooms (fresh) 6 pieces
scallion 2 pieces
ginger 4 slices

Seasonings/Sauce

soy sauce 2.5 tbsp
Shaoxing wine 1.5 tbsp
sugar 1 tsp
five spice powder 0.5 tsp
salt 0.75 tsp
white pepper 0.25 tsp

Nutrition summary

Carbohydrates 25 g 28%

Protein 21 g 24%

Fat 17 g 44%

Serving size 190g

Cooking steps

1

Slice the pork belly into thick bite-size slices (about 1/4 inch). Add to a large bowl.
2

Add soy sauce, Shaoxing wine, sugar, five spice powder, salt, white pepper, half the ginger slices, and scallion (cut in 2-inch sections). Massage seasoning evenly into pork, then marinate for 30 minutes.
3

Clean and thinly slice shiitake mushrooms. Arrange them on the bottom of a deep steaming dish.
4

Add rice flour to the pork bowl and toss thoroughly so each piece is coated with a generous layer. Layer the coated pork over the mushrooms in the dish, slightly overlapping.
5

Set up a steamer with water at a rolling boil. Place the dish in and steam over medium-high heat for 90 minutes, making sure the water does not run dry. Rest the dish for 5 minutes after steaming. Serve hot, garnished with sliced scallion or extra ginger if desired.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The standout ingredient is pork belly, which offers a rich, silky texture. The rice flour coating absorbs aromatic seasonings—like soy sauce, Shaoxing wine, and five spice powder—defining the savory yet subtly sweet flavor typical of Zhejiang steamed pork with rice flour.

Q. Which cooking technique ensures the pork stays tender and not dry?

Steaming the pork over medium-high heat for 90 minutes helps retain moisture and yields tender meat. Marinating beforehand and coating thoroughly in rice flour locks in the juices, while resting the dish for 5 minutes after steaming allows flavors to settle for a silky finish.

Q. How can I avoid overcooking or undercooking the pork?

Maintain a steady boil to generate enough steam and check that your water level doesn’t run dry during the 90 minutes of steaming. Using bite-size slices and uniform layering helps all pieces cook evenly, while the rice flour layer prevents overcooking.

Q. How many calories, protein, and carbs are in each serving?

Each serving (190g) contains about 350 kcal, with 21g protein (24% of calories), 25g carbohydrates (28%), and 17g fat (44%). This balance makes it high-protein and suitable for moderate carb diets.

Best Easy Zhejiang Steamed Pork with Rice Flour Recipe

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