Bak Chang pork is a unique delicacy in the southern regions, primarily made from pork and accompanied by rice flour, offering a crispy and delicious taste. The preparation method is relatively simple without many requirements. How long should Bak Chang pork be steamed to ensure that the meat is cooked well and tastes great?
How Long to Steam Bak Chang Pork Appropriately
Ingredients Preparation
250g of pork belly, 200g of potatoes, 100g of glutinous rice, 200g of white rice, 50g of scallions, 1 egg, 5 money (a unit of weight) of brown sugar, 5 money of five-spice powder, 10g of blended oil, 30g of Pixian broad bean paste, 10g of fermented tofu, an appropriate amount of ground Sichuan pepper, chili powder, chicken essence, salt, dark soy sauce, cooking wine, old ginger, sesame oil.
Cooking Steps
1. Clean the pork belly thoroughly. Wash the potatoes, peel them, and cut them into appropriately sized triangles.
2. Finely chop the scallions. After roasting the Sichuan pepper until fragrant, grind it into a powder using a spice grinder. Heat the brown sugar in a microwave at high power for 1 minute to melt it.
3. Cut the pork belly into chunks. Finely mince the old ginger. Finely chop the Pixian broad bean paste. Mash the fermented tofu.
4. Add a small amount of salt, cooking wine, five-spice powder, dark soy sauce, fermented tofu, Pixian broad bean paste, brown sugar, ground Sichuan pepper, chili powder, chicken essence, blended oil, and minced ginger. Marinate for half an hour.
5. In the marinated meat, add one egg and stir evenly in a clockwise direction.
6. Stir the cut potatoes into the meat mixture evenly.
7. In a wok, fry the glutinous rice and white rice with a small amount of salt until fragrant. Add a small amount of ground Sichuan pepper and chili powder, then grind them into coarse particles using a spice grinder.
8. Add the ground rice flour in three batches to the bowl. Continuously knead with both hands, ensuring that as much of the rice flour sticks to the pork and potatoes as possible.
9. Line the bottom with cheesecloth, place the potatoes on the bottom layer, and evenly spread the pork on top. Steam over high heat for 40 minutes using an induction cooker.
10. After removing it from the steamer, evenly drizzle a layer of sesame oil on top of the dish, sprinkle with scallions or cilantro, and serve.
Tips
1. The rice flour here is homemade. If you don't have the conditions, you can buy rice flour directly from outside.
2. How long does it take to steam Bak Chang pork? Steaming for 40 minutes with an induction cooker is appropriate.
Detailed Preparation Method for Bak Chang Pork
Ingredients Preparation
500g of pork ribs, 1 pumpkin, 50g of white rice, an appropriate amount of salt, 2 scallions, 30 grains of Sichuan pepper, 1 tablespoon of cooking wine, 2 tablespoons of broad bean paste, 15 dried chili peppers, 2 slices of ginger, 1 tablespoon of red rice wine.
Cooking Steps
1. Rinse the rice in cold water and quickly drain off the moisture. Heat the pot and quickly stir-fry the wet rice until the color begins to turn yellow.
2. Add the chilies. If you cannot tolerate spicy food, use some non-spicy dried chilies instead.
3. When the chilies start turning golden yellow, add the Sichuan pepper and continue to stir-fry over low heat until you can crush the Sichuan pepper with your hand. Turn off the heat and let it cool.
4. Grind the fried rice into coarse powder. You can also use a dry powder grinder but do not grind it too finely.
5. Find a small pumpkin weighing around 1 kilogram, clean its exterior, and pat it dry. If it's troublesome, peel the pumpkin, cut it into pieces about 1.5 inches square, remove the seeds, and scrape the inside smooth with a spoon.
6. You can carve patterns you like onto the surface of the pumpkin.
7. Wash the pork ribs in lukewarm water, pat them dry, and add salt, pepper, chopped scallions, minced ginger, cooking wine. Mix thoroughly.
8. Add 2 tablespoons of broad bean paste and 1 tablespoon of red rice wine. Mix evenly, then gradually add the rice powder, ensuring the surface of the meat is coated with the rice powder. Finally, add 2 tablespoons of salad oil and mix thoroughly. If the pork contains fatty pork belly, reduce the amount of salad oil accordingly.
9. Evenly spread a layer of sugar on the inner wall of the pumpkin, which will highlight the flavor of the pumpkin.
10. Spread a thin layer of rice powder on the inner wall of the pumpkin, neatly arrange the pork ribs inside the pumpkin, and place it in a steamer. Once the water boils, turn down the heat and steam for 45 minutes.
11. Do not add any water to the pumpkin. Otherwise, if there's too much water in the pumpkin, it will become overly soft and break apart when taken out. Before serving, sprinkle chopped cilantro or scallions on top.
Tips
This Bak Chang pork is colorful, fragrant, and flavorful, tasty and attractive. How long should Bak Chang pork be steamed to be appropriate? Because there is a pumpkin on the outside and pork ribs are used, it needs to be steamed for longer than other Bak Chang pork.
Selecting Ingredients for Bak Chang Pork
Notes on Selecting Ingredients
Pork: If Bak Chang pork uses pork, choose pork belly. Pork belly has alternating layers of lean and fatty meat. If only lean meat is used, it will be tough to eat, while fatty meat is too greasy. Therefore, choose pork belly with alternating layers of lean and fatty meat, which is delicious without being too greasy.
Pork Ribs: Choose pork spareribs for the pork ribs, as they contain more meat and have a richer flavor.