Lotus-wrapped spicy rice crumb pork (Héyè fénzhēngròu) from All Under Heaven: Recipes from the 35 Cuisines of China (page 286) by Carolyn Phillips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • krista_jo on August 20, 2018

    This took a while to make because I had to make the rice crumbs and the Hunan chili paste first. Steaming the pork for so long denudes it of most of its texture, creating almost a paste. I was not sure whether to serve these with rice because they have rice IN them, but the answer is yes, the flavours all concentrate and become very intense, so rice is a must. Due to the flavour intensity (salt + meatiness + fat + spice) I would not serve this as a main dish but rather as a complement to other dishes as part of a larger meal. Also, I note that the rice crumbs were a bit crunchy in some of my bundles - next time I will pulverize into smaller chunks (I used short-grain glutinous rice). Finally, if you can't find dried lotus leaves at your local Asian supermarket (T&T) and you live near a Chinatown, try a Chinese pharmacy, that's where I found mine.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.