Fen Jen Ro Recipe

Ingredients

• 800g pork Belly

• 250g sweet potato, peeled and slice into 1cm thick

• 150g jenrofen powder (This is a type of rice powder which is only used for this kind of dish. The rice powder used for rice balls or other dishes is completely different)

Seasonings

• 1 teaspoon sweet beans sauce

• 1 teaspoon Doubanjiang

• 1/4 teaspoon Chinese five spice powder

• 2 teaspoon sugar

• 70ml light soy sauce

• 1/2 tablespoon rice wine

• 1/2 teaspoon ginger, finely chopped

• 1 teaspoon spring onion, finely chopped

Instructions

1. Slice pork belly into 5cm wide and 1cm thick sections. Marinade with all the seasonings for at least 1 hour
2. Place Jenrofen on a plate.
3. Coat the pork belly with jenrofen powder/rice powder and leave it aside
4. Prepare a 21.5cm wide bamboo steamer or similar size heat proof bowl and line it with baking paper. Place a layer of sweet potato on the bottom of the bamboo steamer.
5. Layer the rest of the bamboo steamer with the pork belly.
6. Sprinkle some extra jenrofen powder on top and cover with the bamboo steamer lid.
7. Place a steam rack into the wok and pour 1 litre of water into the wok. Boil the water first then put step 4 on the rack and cover everything with the wok lid. Turn the gas power to medium and steam it for 2 hours. Check occasionally but make sure there’s always water in the bottom of the wok.