Steamed Pork with Rice Powder (Fen Zheng Rou - 粉蒸肉)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pork belly coated with toasted rice powder and aromatic spices, steamed until tender with taro. This special-occasion Chinese dish is deeply flavored and traditionally festive.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound pork belly ((450g))
- 1 teaspoon ginger ((minced))
- 2 teaspoons Shaoxing wine
- 1 piece fermented bean curd ((white or red))
- 1 tablespoon spicy bean sauce ((or regular bean sauce))
- 1 teaspoon five spice powder
- ½ teaspoon sugar
- 6 tablespoons long grain rice
- 3 tablespoons sweet rice
- ¼ teaspoon Sichuan peppercorns
- ¼ of a star anise
- 1 pound taro ((or potato, 450g))
- ½ cup water
- 2 teaspoons light soy sauce
- 1 scallion ((finely chopped))
At a glance
PER SERVING · TIME 180M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 30m
- Cook
- 1h 30m
- Sodium
- 249mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 676mg
- Calcium
- 41mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 90M
- SODIUM
- 249MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.