I. Core Ingredients

Skin-on pork belly and seasoned rice flour for steamed pork are paired with dried lotus leaf, the key aromatic ingredient, and seasoned with soy sauce, fermented bean curd sauce, scallions, ginger, and sugar.

II. Key Cooking Techniques

Cut the pork belly into thick slices. Marinate until well seasoned, then coat evenly with the seasoned rice flour. Soften the dried lotus leaf and line a bowl with it. Arrange the pork slices inside, wrap tightly, and steam over high heat for 1.5–2 hours. Invert onto a serving plate and garnish with chopped scallions before serving.

III. Flavor and Texture

The pork becomes tender and richly flavored, with fatty layers that are soft but not greasy. The rice flour turns moist, smooth, and full-bodied, with a savory and mildly spicy taste. Wrapped in the fresh fragrance of lotus leaf, the dish feels aromatic yet balanced. The soy-sauce richness mingles with the lotus-leaf aroma, creating a layered and memorable flavor.