Steamed Pork with Glutinous Rice Flour Crust

Steamed Pork with Glutinous Rice Flour Crust

　　Steamed Pork with Glutinous Rice Flour Crust is an essential dish at celebratory banquets in the Chaoshan region. The pork belly is first boiled, then pricked all over the skin, brushed with soy sauce to color it, and deep-fried until the skin contracts. After frying, it is rinsed in cold water to remove excess oil. The pork is then placed in a clay pot lined with bamboo mats, covered with water and sugar, and simmered. Next, sweet taro paste is added, and the dish is steamed and thickened with a starch slurry. The result is tender, melt-in-your-mouth pork with a rich, sweet flavor—it's a classic example of a savory ingredient prepared as a sweet dish.