Lotus Leaf Pork

Lotus Leaf Pork

　　Main ingredients: 350g pork belly with skin, 10 fresh small lotus leaves.

　　Ingredients: 50g rice, 25g shredded scallions and ginger.

　　Seasonings: 40g sweet bean paste, 50g soy sauce, 5g cooking wine, a little caramel color, 10g total of star anise, cinnamon, and Sichuan peppercorns.

　　1. Cut the meat into 10 large slices, each about 10cm long, 5cm wide, and 0.4cm thick. Then mix with shredded scallions and ginger, soy sauce, sweet bean paste, caramel color, and cooking wine. Marinate the meat for about 1 hour.

　　2. Blanch the lotus leaves in boiling water. Trim off the rough backside of the leaves using a knife, and set them aside after trimming. Fry the rice with the spices (star anise, cinnamon, and Sichuan peppercorns) over low heat until slightly yellow, then remove. Grind the rice (not too finely), then place it in a bowl, pour in boiling water (enough to cover the rice), and let it soak until ready.

　　3. Mix the soaked rice with the marinated meat, and marinate for another half an hour. Lay out the lotus leaves flat with the smooth side down. Place one piece of marinated meat on each leaf, wrap into small rectangular packages—10 in total—and place them in a bowl. Steam until the meat is tender, then invert onto a serving plate to serve.

　　Flavor profile: Rich and distinctive taste, tender and fragrant meat, fatty yet not greasy.