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Jing Ng Far Nam
steamed fragrant pork belly

1000 gr lean pork belly (skinless)
2 cloves of garlic
1/2 tsp five spice powder
2 tbsp Shaoxing rice wine
6 tbsp dark soy sauce
110 gr rice

Cut the meat into pieces/cubes. Finely chop the garlic. Mix the meat with the garlic, the five-spice powder, the rice wine and the soy sauce and let it marinate for at least 60 minutes.
Roast the rice over medium heat for 15 minutes until it is golden brown. Then pound or grind it fine. Then mix the rice flour through the meat.
Then steam the meat for 120 minutes until done en tender.
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