Steamed pork in a 5 spice cornmeal coating

This recipe requires preparation in advance!

An interesting use for your steamer in my pork variation of Ken Hom's Xiao Long Yan Rou - Lamb steamed with spice-flavoured cornmeal from "The taste of China" ISBN 1 85813 149 9

Steamed pork in a 5 spice cornmeal coating

Servings:	Serves 2
Calories per serving:	321
Ready in:	1 hour 10 minutes
Prep. time:	40 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	27th October 2012

Best recipe review Unusual, but distinctly Chinese 4.8/5 Never seen these down the Chinese, but they taste like they should be on the menu. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 40g yellow cornmeal
• 1 teaspoons 5 spice powder
• 1 teaspoons Sichuan peppercorns, roasted and ground to a powder
• 1/2 a teaspoon of fine sea salt
• 1 large pork tenderloin fillet
• 3 tablespoons finely chopped spring onions
• 2 teaspoons Crushed garlic or to taste.
• 2 teaspoons of fresh ginger, peeled and grated
• 2 tablespoons sesame oil
• 1 tablespoon light soy sauce
• 1 tablespoon dry sherry

Method

1. Add the cornmeal, 5 spice powder, ground peppercorns and salt to a bowl and put to one side.
2. Cut the pork fillet into thin medallions, about 4 mm thick and add to a Lock & Lock-type container, together with the onions, ginger, garlic, soy, sherry and sesame oil. Close the lid and shake well to mix.
3. Allow the flavours to combine for 30 minutes or so, add the cornmeal, close the lid and shake again to coat the meat evenly.
4. Arrange everything on a plate that will fit in your steamer - ours is quite small so we used 2 plates on 2 levels.
5. Add a few inches of boiling water to your steamer, return to the boil and stem the pork for 30 minutes - checking that the water does not dry out.

• 

  Steaming 'pagoda'!

• 

  shake the box, open the lid - all coated!

• 

  Pork slices, marinading in a Lock & Lock-type box

Serving suggestions

Serve immediately with plain boiled rice and a green vegetable.

Chef's notes

Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.

• http://bit.ly/rspcathinkpig

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

Randomly pick another recipe 🍴

Chose from these categories!Air fried recipesAccompanimentsBarbecue recipesBeef recipesBread and baking recipesBreakfast recipesCheese recipesChilli pepper recipesDips and saucesEgg recipesFavourite recipesFish recipesGarlic recipesGluten free recipesGrain and bean recipesHistoric recipesIndian recipesLamb recipesMain coursesMeat recipesOffal recipesPasta recipesPasta salad recipesPies tarts and flansPizza recipesPork recipesPotato recipesPoultry recipesPressure cooker recipesRice recipesSalad recipesShellfish recipesSlow cooker recipesSnacks and light bitesSous vide recipesSpicy recipesStartersStews and casserolesSweets and dessertsTapas, mezze and antipastiThai recipesUnusual recipesVeal recipesVegan recipesVegetable recipesVegetarian recipes

Discover Cookipedia's Culinary Creations on Pinterest

Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!

#pork #steamedporkina5spicecornmealcoating #cornmeal #steamer #ground #5spicepowder #sesameoil #garlic #soy #unusualrecipes #choppedspringonions