Come Taste Aromatic-Steamed Mountain Free-Range Pork on the Second Day of the New Year
The finest ingredients call for the simplest cooking. How best to enjoy the mountain free-range pork from Mùtóngxīn Farm? Wu Longlong shares his method for aromatic-steamed pork belly — come taste mountain free-range pork on the second day of the New Year!
Ingredients:
500 g pork belly from Mùtóngxīn Farm, 200 g plain flour, a small handful of Sichuan peppercorns, a small piece of ginger, a small handful of chopped spring onion, chilli flakes, lard (made from the fatty part of the pork belly), salt, five-spice powder and sesame oil.
Method:
1. Drain any blood from the pork belly, then slice into pieces half a centimetre thick. Pat dry and mix with sliced ginger, Sichuan peppercorns, five-spice powder and salt. Marinate for half an hour.
2. Heat the lard, add the meat slices and stir-fry until they curl slightly. Remove from the pan and leave to cool briefly.
3. Add the flour and rub quickly so that each slice is evenly coated.
4. Lay the slices flat in a bamboo steamer, scatter over the chopped spring onion (and chilli flakes), then set over the wok to steam.
5. Steam for forty minutes. Take off the heat, drizzle with sesame oil and serve.
Click 👉🏻What Is It Like to “Raise Pigs” on the Loess Plateau? to read the story of Mùtóngxīn Farm, discover more ways to cook mountain free-range pork, and for purchases, please follow @Beijing Organic Farmers’ Market
Foodthink joins the fellow growers at Beijing Organic Farmers’ Market in sharing New Year recipes made from their very own produce.
This collection holds no recipes measured to the exact gram or minute, no elaborate techniques.
What it does hold is a quiet confidence in each ingredient, and the simple, heartfelt advice you might give to family.
Ingredients grown with care need no overthinking — a brisk, easy method and just the right heat are all it takes.
Behind every dish in this collection stands a real person —
Each grower knows exactly what makes their produce special, and how to cook it so it does full justice.
When a block of tofu can introduce itself, a chicken has a story to tell and a radish dares you not to peel it — wonderful flavours simply follow.
From the second to the seventh day of the New Year, six fellow growers share their New Year dishes — one for each day.
Grow with care, cook with ease, eat with confidence.
