Seasonings
250 g (about 1/2 lb) rice, 400 g (about 14 oz) skin-on pork belly, 1 lotus leaf, a small amount of cilantro (coriander) cut into sections.
Seasonings
Chopped scallions, MSG, five-spice powder, sugar, and rice wine, each a small amount, 1 teaspoon sesame oil, 1 tablespoon soy sauce, and braising liquid as needed.
Preparation
1. Rinse the rice until clean, soak in fresh water for 30 minutes, then drain well.
2. Heat the wok over high heat, then add the rice and stir-fry over low heat until the grains puff up and are cooked through, then remove from the wok.
3. Wash the lotus leaves, blanch them in boiling water until softened, then remove and rinse under cold water before draining.
Steps
1. Rinse the skin-on pork belly, soak it in clean water, then cut into 3 cm (about 1-inch) pieces. Blanch in boiling water to remove impurities, drain, then cook in a seasoned braising liquid until tender. Remove and set aside.
2. Add rice, soy sauce, sugar, five-spice powder, cooking wine, and MSG, mix well, and marinate for 30 minutes.
3. Line the bottom of a steamer basket with a lotus leaf, then add the seasoned pork pieces and rice. Place in a steamer and steam over high heat for about 30 minutes.
4. When the meat is tender and fully infused with flavor, remove the steamer basket, sprinkle with chopped scallions and cilantro while hot, drizzle with sesame oil, and serve immediately.