Ingredients
500 g pork belly fat (about 1 lb), 75 g sweet red bean paste, 25 g edible rose petals, 100 g glutinous rice (about 1/2 cup).
Seasonings
50 g (about 1/4 cup) brown sugar, 50 g (about 1/4 cup) lard, and 25 g (about 2 tablespoons) white sugar.
Instructions
1. Scrape and wash the pork clean, boil it in a pot until just cooked through, then remove and let cool. Slice into pieces about 8 cm long, 4.5 cm wide, and 0.7 cm thick (16 slices total). Cut a pocket into each slice, keeping the skin side attached to form two thin layers connected by the skin. In a pot, melt brown sugar over heat, then add sweet bean paste and lard, stirring until well combined. Mix in rose petals and mash together. Stuff this filling into the pocket of each pork slice, press flat, and arrange the slices upright in a steaming bowl to form a circular pattern.
2. Rinse the glutinous rice, then soak it in clean water for half an hour. Wrap it in a clean cloth and steam for 20 minutes. Remove and rinse once with cold water, then steam again until soft and tender. Take it out and mix with brown sugar and lard until well combined. Place this mixture into a steaming bowl over the arranged pork slices, then steam for about 2 hours until fully tender. Invert onto a plate, sprinkle with white sugar, and serve. This dish is sweet, fragrant, soft, and sticky, rich yet not greasy.