Come and Taste Steamed Free-Range Pork on the Second Day of the Lunar New Year
The best ingredients require only simple cooking. How best to enjoy Mutongxin Farm’s free-range pork? Wu Longlong personally teaches how to make steamed pork belly. On the second day of the Lunar New Year, taste the flavour of free-range pork!
Ingredients:
500 g of Mutongxin pork belly, 200 g plain flour, a small handful of Sichuan pepper, a small piece of ginger, a small handful of chopped spring onion, chilli flakes, lard (can be rendered from the fatty part of the pork belly), salt, five-spice powder, sesame oil.
Method:
1. Once the pork belly has been cleaned of blood water, slice it into half-centimetre-thick slices, drain, then mix with ginger slices, Sichuan pepper, five-spice powder and salt, and marinate for half an hour.
2. Heat the lard, stir-fry the pork slices until they curl slightly, remove from the pan and let cool slightly.
3. Add the plain flour and quickly rub it through, so that each slice is evenly dredged.
4. Arrange the pork slices flat in the steamer, sprinkle with chopped spring onion (chilli flakes) and steam.
5. Steam for forty minutes, remove, drizzle with sesame oil and serve.
Click 👉🏻What is it like to farm pigs on the Loess Plateau? Read the story of Mutongxin Farm, unlock more ways to prepare free-range pork, and follow @Beijing Organic Farmers’ Market
Foodthink and the farm friends of the Beijing Organic Farmers’ Market serve up a “Lunar New Year recipe collection” made from their own ingredients.
In this recipe collection, there are no recipes precise to the gram or minute, no flashy or complicated methods.
Instead, there is certainty and confidence in the ingredients, and simple, heartfelt reminders, as one gives to family.
Ingredients chosen with care need no overthinking; a crisp, easy method and just the right temperature are enough.
In this recipe collection, behind every dish stands a particular person—
The farm friends know exactly what is good about their ingredients, and how best to live up to that quality.
When a block of tofu can give its name, a hen can tell its story, and a radish dares tell you not to peel it—good flavour follows naturally.
From the second to the seventh day of the Lunar New Year, six farm friends’ Lunar New Year dishes, one dish a day.
Grow with care, cook with ease, eat with confidence.
