Savouring Fragrant Steamed Wild-Forest Pork on the Second Day of Lunar New Year
The finest ingredients require only the simplest preparation. To discover the best way to enjoy free-range pork from Mutongxin Farm, Wu Longlong shares his personal recipe for Fragrant Steamed Pork Belly. Treat yourself to the taste of free-range pork this second day of the Lunar New Year!
Ingredients:
500g Mutongxin pork belly, 200g flour, a small handful of Sichuan peppercorns, a piece of ginger, a handful of chopped spring onions, minced chilli, lard (which can be rendered from the pork fat), salt, five-spice powder, and sesame oil.
Method:
1. Soak the pork belly to remove any blood, then cut into 0.5cm slices. Drain and toss with ginger slices, Sichuan peppercorns, five-spice powder, and salt. Marinate for half an hour.
2. Heat the lard and stir-fry the pork slices until they curl slightly. Remove from the pan and let cool slightly.
3. Add the flour and quickly rub or toss the meat until every slice is evenly coated.
4. Lay the pork slices flat in a steamer, sprinkle with chopped spring onions (and minced chilli), and steam.
5. Steam for 40 minutes. Once finished, drizzle with sesame oil before serving.
Click 👉🏻to find out what it is like to “herd pigs” on the Loess Plateau. Read the story of Mutongxin Farm and discover more ways to prepare free-range pork. To purchase, please follow @Beijing Organic Farmers’ Market
Foodthink has teamed up with farming friends from the Beijing Organic Farmers’ Market to present a collection of “New Year’s Feast” recipes using their own produce.
In this collection, you will find no recipes measured to the exact gram or minute, nor any elaborate or complex techniques.
Instead, there is a quiet confidence in the quality of the ingredients and the simple, heartfelt guidance one gives to their own family.
When ingredients are chosen with care, there is no need for overthinking. A straightforward approach and the right amount of heat are all that’s required.
Behind every dish in this collection is a real person—
farmers who know exactly what makes their produce special, and who know the best way to do that quality justice.
When a piece of tofu has a name, a chicken has a history, and a radish is so pure you’re told not to peel it—true flavour becomes inevitable.
From the second to the seventh day of the New Year, we feature a dish from six different farmers, one per day.
Grown with heart, prepared with ease, enjoyed with peace of mind.
