Super authentic Jiangxi-style steamed pork with rice flour and steamed spare ribs with rice flour

Method

1. 01

   Step 1

   Prepare one potato, one pound of pork belly or two pork ribs.

   

2. 02

   Step 2

   Wash the pork ribs and soak them in water with Sichuan peppercorns to remove any unpleasant smell. Alternatively, wash the pork belly, slice it thinly, add all the seasonings (except scallions and rice noodles), mix well, and marinate 15 minutes.

   

3. 03

   Step 3

   Peel and thickly slice the potatoes, rinse them with salt water, arrange them on a plate, and set aside. They're a great accompaniment to meat dishes without being greasy.

   

4. 04

   Step 4

   Add the marinated ribs to the rice flour and mix well, adding more as needed until the ribs are completely coated with rice flour but not too wet.

   

5. 05

   Step 5

   The marinated pork ribs are placed on top of the potato slices (this picture shows the pork ribs).

   

6. 06

   Step 6

   The marinated pork belly is placed on top of the potatoes (this picture shows the pork belly).

   

7. 07

   Step 7

   Place the ribs, along with a steamer basket or plate, into a pressure cooker and steam for half an hour using the double boiler method (you can place a steaming rack inside the pressure cooker). Then transfer them to a steamer and steam over medium heat 15 minutes. If using pork belly, steam directly in a steamer for one hour. This is the ribs after they've been pressure cooked and are now placed back in the steamer to continue steaming for another half hour. (You can already see the meat and bones separating noticeably; steaming them again is just to make them softer and more tender. If you're in a hurry, you can skip this step and eat them directly.)

   

8. 08

   Step 8

   Here you go, steamed pork ribs, sprinkled with chopped green onions, with steamed potatoes at the bottom—the aroma fills the house! The meat is tender and soft, yet not greasy. Did you all learn how to make it?