Fragrant Steamed Free-Range Mountain Pork for Lunar New Year’s Second Day
The finest ingredients only require simple cooking. To discover the best way to enjoy free-range pork from Mutongxin Farm, Wu Longlong personally demonstrates the recipe for fragrant steamed pork belly. On the second day of the Lunar New Year, give these free-range pork flavours a try!
Ingredients:
500g Mutongxin pork belly, 200g flour, a small handful of Sichuan peppercorns, a small piece of ginger, a small bunch of spring onion greens, chopped chillies, pork lard (can be rendered from the pork belly’s fat), salt, five-spice powder, sesame oil.
Method:
1. After draining the blood water from the pork belly, slice it into 0.5cm thick pieces. Pat dry, then toss with ginger slices, Sichuan peppercorns, five-spice powder, and salt until well combined. Marinate for half an hour.
2. Heat pork lard in a wok and stir-fry the pork slices until slightly curled. Remove from heat and let cool slightly.
3. Add the flour and quickly rub it over the meat, ensuring each slice is evenly coated.
4. Arrange the pork slices flat in a steamer basket. Sprinkle with spring onion greens (and chopped chillies if using), then place in the steamer.
5. Steam for 40 minutes. Once done, remove from the steamer, drizzle with sesame oil, and serve.
Click 👉🏻What is it like to “raise pigs” on the Loess Plateau? to read the story of Mutongxin Farm, discover more ways to cook free-range pork, and for purchases, please follow @Beijing Organic Farmers Market
Foodthink, in collaboration with farmers from the Beijing Organic Farmers Market, presents a collection of “New Year’s feast recipes” featuring their own produce.
This collection contains no recipes measured precisely to the gram or minute, nor any fancy or complicated techniques.
Instead, you will find a steadfast confidence in the ingredients, alongside simple, heartfelt instructions akin to those given to family.
When ingredients are chosen with care, there is no need to overthink the cooking. A straightforward, relaxed approach, combined with just the right temperature, is all that is required.
Behind every dish in this collection stands a real person—
The farmers know exactly what makes their produce special, and they understand the best way to honour that quality.
When a block of tofu can tell you its name, a chicken can share its background, and a radish encourages you to skip peeling it—fine flavour simply follows.
From the second to the seventh day of the Lunar New Year, six farmers share their New Year’s dishes, one per day.
Grown with care, prepared with peace of mind, eaten with confidence.
