This is a delicious dish that can be quickly assembled if you use Cream of Rice cereal or the rice powder sold in Asian markets. Or you can make the rice powder from scratch – it’s not difficult, but will take an extra step (see note below). You can then let the dish steam while you prepare some other dishes to accompany it.
Five spice powder’s claim to fame is that it includes all 5 flavors found in Chinese cooking: sweet, sour, bitter, pungent, and salty. You can make your own by combining equal parts whole Sichuan (or other) peppercorn, cinnamon sticks, cloves, fennel seed, and star anise. After toasting the spices lightly, grind in a mortar or with a coffee or spice grinder. If you’re in a hurry or don’t want to mess with that, five-spice is also available pre-mixed in Asian markets and in some conventional groceries – try the Asian section first, then the baking/spice aisle. If you’re in a hurry and can’t find the ready-made mixture, you can substitute ground anise seed.
- 12 oz pork, sliced 1/8″ thick across the grain: You can use pork butt, belly, or shoulder, but stay away from the overly lean cuts or the meat will be tough when steamed.
- 1/2 c Cream of Rice cereal
- 1/4 tsp five-spice powder
- 1 scallion, minced
- 1 tsp sesame oil
- Combine the marinade ingredients in a bowl, add the meat slices and marinate for 30 m.
- In a dry wok or skillet, toast the rice cereal and spice powder until light brown and fragrant, then set it aside to cool.
- Drain the meat, reserving the marinade, then coat each slice with the rice mixture and arrange, overlapping, on a heatproof plate.
- Sprinkle the remaining powder over the top of the dish, drizzle with the reserved marinade, and steam ove medium heat for an hour or until the meat is meltingly tender.
- Garnish with scallion and a drizzle of sesame oil, and serve.
To make the rice powder from scratch, toast a mixture of 1/4 c glutinous rice and 1/4 c medium-grain rice in a dry skillet until lightly browned, adding the five-spice toward the end of the toasting. Use a food processor, spice grinder, or coffee grinder to grind it finely. This mixture can be made in larger batches and kept in a tightly sealed container at room temperature.
You can substitute other meats for the pork:
- spare ribs – across the bone or left whole;
- beef slices – you may want to add 1-2 T of oil to the marinade if the beef is lean;
- chicken – traditionally, the pieces of chicken are cut into pieces, bones and all, but you could use whole pieces or cut them off the bone and cut into large (2×1″) chunks. Reduce steaming time to 30 m.
You can also make the dish spicy by adding ground red pepper (cayenne) to taste.
This dish can be steamed ahead of time and refrigerated, covered, for 2-3 days or frozen, tightly covered for 2-3 months. To serve, steam it until heated through – no thawing required, although you should be sure your plate can withstand the temperature change.
Filed under: beef, chicken, meat, pork, poultry, steam | Tagged: five-spice, pork, steam | Leave a comment »