Difference between revisions of "Steamed pork in a 5 spice cornmeal coating"

From Cookipedia

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  |Image = [[Image:Steamed pork in a 5 spice cornmeal coating recipe.jpg|300px|alt=Electus]]
 
  |Image = [[Image:Steamed pork in a 5 spice cornmeal coating recipe.jpg|300px|alt=Electus]]
 
}}
 
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[[Image:Steaming pagoda.jpg|thumb|300px|right|Steaming 'pagoda'!]]
 
[[Image:Coating with spicy cornmeal.jpg|thumb|300px|right|Shake the box, open the lid - all coated!]]
 
[[Image:Pork marinading in a chinese spice mix.jpg|thumb|300px|right|[[Pork]] slices, [[marinading]] in a [[Lock & Lock]]-type box]]
 
 
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An interesting use for your [[Steamer|steamer]] in my [[pork]] variation of Ken Hom's ''Xiao Long Yan Rou'' - [[Lamb]] [[Steamed|steamed]] with [[Spice|spice]]-flavoured [[Cornmeal|cornmeal]] from "The taste of China" ISBN 1 85813 149 9
 
An interesting use for your [[Steamer|steamer]] in my [[pork]] variation of Ken Hom's ''Xiao Long Yan Rou'' - [[Lamb]] [[Steamed|steamed]] with [[Spice|spice]]-flavoured [[Cornmeal|cornmeal]] from "The taste of China" ISBN 1 85813 149 9
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| Add a few inches of [[Boiling|boiling]] water to your [[Steamer|steamer]], return to the [[Boil|boil]] and stem the [[Pork|pork]] for 30 minutes - checking that the water does not dry out.
 
| Add a few inches of [[Boiling|boiling]] water to your [[Steamer|steamer]], return to the [[Boil|boil]] and stem the [[Pork|pork]] for 30 minutes - checking that the water does not dry out.
 
}}
 
}}
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<gallery widths=300px heights=300px perrow=5>
 +
Image:Steaming pagoda.jpg|Steaming 'pagoda'!
 +
Image:Coating with spicy cornmeal.jpg|shake the box, open the lid - all coated!
 +
Image:Pork marinading in a chinese spice mix.jpg|[[Pork]] slices, [[marinading]] in a [[Lock & Lock]]-type box
 +
</gallery>
 
===Serving suggestions===
 
===Serving suggestions===
 
Serve immediately with [[Plain boiled rice|plain boiled rice]] and a green vegetable.
 
Serve immediately with [[Plain boiled rice|plain boiled rice]] and a green vegetable.

Revision as of 18:38, 13 November 2020


This recipe needs advance preparation!

Steamed pork in a 5 spice cornmeal coating
Difference between revisions of
Servings:Serves 2
Calories per serving:321
Ready in:1 hour 10 minutes
Prep. time:40 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:27th October 2012

An interesting use for your steamer in my pork variation of Ken Hom's Xiao Long Yan Rou - Lamb steamed with spice-flavoured cornmeal from "The taste of China" ISBN 1 85813 149 9


Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Add the cornmeal, 5 spice powder, ground peppercorns and salt to a bowl and put to one side.
  2. 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.
  3. Allow the flavours to combine for 30 minutes or so, add the cornmeal, close the lid and shake again to coat the meat evenly.
  4. Arrange everything on a plate that will fit in your steamer - ours is quite small so we used 2 plates on 2 levels.
  5. 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.

Serving suggestions

Serve immediately with plain boiled rice and a green vegetable.

Chef's notes

Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.

Peeling ginger

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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