Rice powder steamed pork

Slice pork belly about 5 mm thick and mix with soy sauces, cooking wine, ginger, garlic, sugar and optional chili bean paste. Cover and refrigerate for 30 min rather than leaving raw meat at room temperature.

Peel and slice potato about 8 mm thick. Arrange in a wide heatproof dish without a thick pile. Fill the steamer to its safe working level below the rack.

Mix the marinated pork with the rice powder, adding a little water only if the package calls for it. Coat each slice and arrange loosely over the potato rather than compacting into a dense mass.

Place the dish securely over boiling water and cover. Set a 1 hr first check when steady steam resumes. Maintain steam and watch the water level, carefully adding hot water along the pot side as needed; never let it boil dry.

Probe the thickest pork slice sideways to at least 63°C. Rice coating should be moist with no hard grains, potato should yield easily to a fork and pork should be tender. Continue steaming if any condition is unmet.

Remove with mitts or a plate lifter, keeping clear of steam. Set a 3 min safety rest before eating; the potato underneath may remain very hot.