📝 About This Recipe
A cornerstone of Sichuan home cooking, Fen Zheng Rou is a masterpiece of texture, featuring succulent pork belly enveloped in a fragrant, spiced rice coating. The pork is steamed until it reaches a melt-in-your-mouth tenderness, while the toasted rice flour absorbs the savory juices and the bold heat of fermented bean paste. Traditionally served over a bed of sweet potatoes or pumpkin, this dish offers a stunning contrast between the richness of the meat and the natural sweetness of the vegetables.
🥗 Ingredients
The Pork and Marinade
- 500 grams Pork Belly (skin-on, sliced into 0.5cm thick pieces)
- 2 tablespoons Sichuan Pixian Broad Bean Paste (Doubanjiang) (finely minced)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce (for deep amber color)
- 1 tablespoon Shaoxing Wine
- 1 tablespoon Ginger (grated or finely minced)
- 1 cube Fermented Red Bean Curd (mashed into a paste)
- 1 teaspoon Sugar
The Spiced Rice Flour (Mi Fen)
- 1/2 cup Short-grain White Rice (uncooked)
- 2 tablespoons Glutinous Rice (for better texture)
- 1 teaspoon Sichuan Peppercorns
- 1 piece Star Anise
- 1/2 small piece Cinnamon Stick
The Base and Garnish
- 300 grams Sweet Potato or Kabocha Squash (peeled and cut into large chunks)
- 2 stalks Scallions (finely chopped for garnish)
- 1 sprig Cilantro (for garnish)
- 2-3 tablespoons Warm Water or Stock (to moisten the rice coating)
👨🍳 Instructions
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1
Prepare the pork belly by slicing it into uniform pieces, roughly 5cm long and 0.5cm thick. Place the slices in a large mixing bowl.
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2
Add the minced Doubanjiang, light soy sauce, dark soy sauce, Shaoxing wine, grated ginger, mashed red bean curd, and sugar to the pork. Massage the marinade into each slice of meat for 2-3 minutes until well coated. Let it marinate for at least 30 minutes.
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3
While the pork marinates, prepare the rice flour. In a dry wok or skillet over medium-low heat, add the white rice, glutinous rice, Sichuan peppercorns, star anise, and cinnamon.
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4
Toast the rice mixture, stirring constantly, for 10-15 minutes until the rice turns a golden brown and smells intensely fragrant. Remove the star anise and cinnamon stick.
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5
Allow the toasted rice to cool slightly, then pulse it in a spice grinder or blender until it reaches a coarse, sandy consistency. Do not grind it into a fine powder; the texture is key.
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6
Add the ground rice flour to the marinated pork. Toss thoroughly to ensure every slice of meat is thickly and evenly crusted with the rice.
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7
Drizzle 2-3 tablespoons of warm water or stock over the pork and rice mixture. This prevents the rice from being too dry or crunchy after steaming.
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8
Prepare a heat-proof steaming bowl. Layer the chunks of sweet potato or squash at the bottom of the bowl in an even layer.
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9
Carefully arrange the pork slices on top of the vegetables, overlapping them slightly (shingle-style) to ensure even cooking.
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10
Set up a steamer with plenty of water. Once the water is boiling, place the bowl inside, cover tightly, and steam over medium heat for 80-90 minutes.
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11
Check the water level halfway through and replenish with boiling water if necessary to prevent the steamer from running dry.
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12
The dish is ready when the pork fat is translucent and the meat can be easily pierced with a chopstick. Carefully remove the bowl from the steamer.
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13
If you want a traditional presentation, place a serving plate over the bowl and carefully invert it so the sweet potatoes are on top, or simply serve it directly from the bowl. Garnish generously with chopped scallions and cilantro.
💡 Chef's Tips
For the best texture, use a mix of regular and glutinous rice; the glutinous rice adds a signature 'sticky' quality. Always toast your own rice flour rather than buying pre-made; the aroma of freshly toasted Sichuan peppercorns is incomparable. If the pork looks dry after 30 minutes of steaming, sprinkle a tiny bit more water over the top. Don't rush the steaming time; 90 minutes is the sweet spot for rendering the pork fat into a silky texture. Ensure the Doubanjiang is finely minced so you don't bite into large, salty chunks of fermented bean.
🍽️ Serving Suggestions
Serve with a side of steamed Bok Choy or Gai Lan to provide a fresh, crunchy contrast to the rich pork. A bowl of hot Jasmine rice is essential to soak up the flavorful oils and juices. Pair with a cold, crisp lager or a light Oolong tea to cleanse the palate between bites. For a complete Sichuan feast, serve alongside a cold smashed cucumber salad (Pai Huang Gua).