Steamed pork in a 5 spice cornmeal coating
This recipe needs advance preparation!
Unusual, but distinctly Chinese
4.8/5 Never seen these down the Chinese, but they taste like they should be on the menu. The Judge
- 40g yellow cornmeal
- 1 teaspoons 5 spice powder
- 1 teaspoons Sichuan peppercorns, roasted and ground to a powder
- 1/2 teaspoon fine sea salt
- 1 large pork tenderloin fillet
- 3 tablespoons finely chopped spring onions
- 2 teaspoons Crushed garlic or to taste.
- 2 teaspoon fresh ginger, peeled and grated
- 2 tablespoons sesame oil
- 1 tablespoon light soy sauce
- 1 tablespoon dry sherry
- Add the cornmeal, 5 spice powder, ground peppercorns and salt to a bowl and put to one side.
- Cut the pork fillet into thin medallions, about 4 mm thick and add to a Lock & Lock-type container, together with the onions, ginger, garlic, soy, sherry and sesame oil. Close the lid and shake well to mix.
- Allow the flavours to combine for 30 minutes or so, add the cornmeal, close the lid and shake again to coat the meat evenly.
- Arrange everything on a plate that will fit in your steamer - ours is quite small so we used 2 plates on 2 levels.
- Add a few inches of boiling water to your steamer, return to the boil and stem the pork for 30 minutes - checking that the water does not dry out.
Serve immediately with plain boiled rice and a green vegetable.
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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