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FenzhengRou 粉蒸肉
steamed pork with rice flour

500 gr pork belly
2 potatoes
1 spring onion
1 red lombok, seeded
banana leaf

ingredients rice flour:
1 star anise
125 gr rice
10 Sichuan peppercorns

ingredients marinade:
1 teaspoon 5 spice powder
1 tablespoon light soy sauce
1 teaspoon salt
3 cm jahe, grated
1 tablespoon oyster sauce
1 tablespoon of rice wine
1 teaspoon of red pepper flakes

Wash the rice and let it drain. Cut the potatoes into small cubes and shred the spring onion and the lombok. Cut the meat into thin slices. Mix the ingredients for the mairinade well and marinate the meat for at least 30 minutes.
Mix the rice with the star anise and the pepper and fry dry in a skillet until it turns light brown. Pound or grind it into a powder and mix it with the meat.
Put in a steamer some banana leaf and the potato cubes on top. Divide the meat over the potato cubes and steam for 30 minutes until done. Sprinkle the spring onion and the lombok on top and serve.

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