Longjiang Rice Crushed Pork

Longjiang Rice Crushed Pork

　　Longjiang Rice Crushed Pork

　　Longjiang Rice Crushed Pork is a traditional famous dish from Longjiang Town. It is known for being soft, smooth, delicious, aromatic, rich in flavor, and not greasy despite the fat content.

　　Ingredients: 500g pork belly, 150g glutinous rice, 25g Fenjiu (Chinese liquor), 150g second soup, 25g red fermented tofu, dried tangerine peel, pepper, seasonings to taste, and 2 coriander leaves.

　　Method:

　　1. Heat a pan over low heat, stir-fry the glutinous rice until golden brown, then remove and grind it into rice crush.

　　2. Boil the pork belly in water until 70% cooked, brush with dark soy sauce, and pierce the skin with a needle.

　　3. Heat oil in a pan, deep-fry the pork belly until red in color. Remove and soak in cold water to cool, then cut into a grid pattern (each piece about 20g). Soak again in cold water to remove excess oil, drain, and place in a large bowl. Marinate with Fenjiu, season with red fermented tofu, mix in the rice crush evenly, arrange in a bowl for steaming. Steam, then invert onto a plate before serving.

　　4. Heat oil in a pan again, add second soup, adjust color with light soy sauce, sprinkle with pepper, season, thicken with a thin cornstarch slurry, pour over the rice crushed pork, and garnish with coriander leaves for color.