Steamed Pork
Overview
Growing up, my mother bought pork belly and dipped it in rice noodles and steamed it directly in a pot. My grandpa loved meat, especially fatty meat. The rice noodles were fat but not greasy, so my mother often made them for him. To this day, I don’t like pure lean meat and prefer fatty meat. When I went to Chengdu with my children, I ate steamed beef once. The sweet potato underneath was delicious. When I got home, I replaced it with a ready-made pumpkin at home. The pumpkin was soaked with the aroma of meat, and it was sweet, salty, and delicious. In the future, I will prepare potatoes, sweet potatoes, and eggplants underneath... Really, just thinking about it makes me drool...
Tags
Ingredients
Steps
-
Slice pork belly and pumpkin separately.
-
Place a layer of pumpkin on the bottom of the plate and a layer of meat slices coated in rice flour.
-
Put another layer of pumpkin and a layer of meat slices. I laid a total of three layers of meat slices.
-
Cover with plastic wrap, poke a few small holes in the film, and steam in the microwave for 10-15 minutes. A piece of pumpkin is placed on the top layer. I am mainly afraid that the oil will splash on the plastic wrap and burn it during steaming. In fact, since the pumpkin has a lot of water, you don't need to worry about the temperature being too high for frying.
-
After steaming, the meat is not dry at all.
-
The pork belly is tender, fat but not greasy.
-
The pumpkin is pink, sweet and has the salty flavor of meat.
-
Eat it all~
