📝 About This Recipe
A crown jewel of Hunan (Xiang) cuisine, La Wei He Zheng is a rustic yet sophisticated masterpiece that celebrates the ancient art of preservation. This dish brings together a trio of smoked meats—pork, fish, and chicken—steamed over a bed of earthy root vegetables to create a smoky, savory, and spicy flavor profile that is quintessentially Hunanese. As the steam circulates, the rich fats from the cured meats melt into the vegetables below, resulting in a complex depth of flavor that is both comforting and deeply aromatic.
🥗 Ingredients
The Preserved Trio
- 200 grams La Rou (Cured Pork Belly) (Hunan-style smoked, skin-on)
- 150 grams La Yu (Cured/Dried Fish) (Firm variety, cut into bite-sized chunks)
- 150 grams La Ji (Cured Chicken or Duck) (Bone-in, chopped into small pieces)
The Foundation
- 300 grams Taro or Sweet Potato (Peeled and sliced into 1cm thick rounds)
- 4-5 pieces Dried Shiitake Mushrooms (Rehydrated and halved)
Aromatics and Seasoning
- 1 tablespoon Fermented Black Beans (Douchi) (Rinsed slightly)
- 5-8 pieces Dried Red Chilies (Snipped into halves)
- 20 grams Ginger (Julienned)
- 3 cloves Garlic (Minced)
- 2 tablespoons Shaoxing Rice Wine
- 1 teaspoon Light Soy Sauce (Use sparingly as meats are salty)
- 1/2 teaspoon Sugar (To balance the salt)
- 1 tablespoon Lard or Peanut Oil (For extra silkiness)
Garnish
- 2 stalks Scallions (Finely chopped)
- 1 piece Fresh Red Chili (Sliced for color)
👨🍳 Instructions
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1
Begin by scrubbing the cured pork belly, fish, and chicken under warm running water to remove excess salt and surface impurities from the smoking process.
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2
Place the meats in a pot of boiling water and blanch for 5-8 minutes. This softens the texture and tempers the intense saltiness. Drain and pat dry.
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3
Slice the cured pork belly into uniform 0.5cm thick slices. Ensure each slice has a bit of skin, fat, and lean meat.
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4
Cut the cured fish and chicken into bite-sized pieces, roughly 3-4cm in length, keeping the bones intact for maximum flavor.
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5
In a large heat-proof steaming bowl or deep plate, arrange the sliced taro or sweet potatoes and shiitake mushrooms in an even layer at the bottom.
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6
In a small wok or skillet, heat the lard or peanut oil over medium heat. Sauté the ginger, garlic, fermented black beans, and dried chilies until fragrant (about 1 minute).
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7
Stir in the Shaoxing wine, light soy sauce, and sugar into the aromatics. Remove from heat.
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8
Carefully arrange the meats over the taro layer. Tradition dictates placing the fish on one side, chicken on the other, and the pork belly slices overlapping across the top like shingles.
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9
Pour the sautéed aromatic oil mixture evenly over the meats, ensuring the black beans and chilies are well distributed.
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10
Prepare your steamer. Bring water to a vigorous boil. Place the bowl inside, cover tightly, and steam over medium-high heat for 40-45 minutes.
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11
Check for doneness: the taro should be buttery soft and the pork fat should appear translucent.
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12
Carefully remove the bowl from the steamer. The bowl will be very hot and filled with delicious juices.
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13
Garnish generously with chopped scallions and fresh red chili slices for a pop of freshness against the rich, smoky meats.
💡 Chef's Tips
Always blanch the cured meats first; skipping this step will result in a dish that is far too salty to enjoy. If you cannot find Hunan cured fish, you can substitute with high-quality salted dried fish found in most Asian markets. Taro is the traditional base because its starchiness absorbs the rendered meat fat beautifully, but kabocha squash is a wonderful sweet alternative. For the most authentic flavor, look for 'Hunan Smoked Pork' which is smoked with tea leaves and rice husks. Ensure your steamer lid is tight-fitting to prevent water droplets from falling into the dish and diluting the concentrated flavors.
🍽️ Serving Suggestions
Serve with a large bowl of steamed white jasmine rice to soak up the savory, smoky oils. Pair with a side of stir-fried leafy greens (like Dou Miao or Bok Choy) to provide a fresh contrast to the heavy meats. A cold, crisp lager or a strong Oolong tea helps cleanse the palate between bites of the rich pork belly. For a complete Hunan feast, serve alongside a 'Tiger Skin' green pepper dish (Shao Jiao). This dish is even better the next day as the flavors continue to meld; simply re-steam for 10 minutes.