Imported from the web

Electric Rice Cooker Steamed Pork with Rice Flour

Name: Electric Rice Cooker Steamed Pork with Rice Flour
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: Pork ribs (Pork spare ribs may be used instead; if you prefer boneless meat, substitute pork shoulder. Score both sides. Whether to blanch the meat to remove any odor depends on its quality and smell.); Soy sauce (For marinating the meat; the source does not provide an amount.); Rice wine (For marinating the meat; the source does not provide an amount.); Sesame oil (For marinating the meat; the source does not provide an amount.); Taro (Cut into chunks and arrange on the bottom of the dish; potatoes may be used instead.); Steamed pork rice flour (Use enough to coat the meat completely; the source recommends using an extra packet rather than leaving the meat partially coated. It is available in stores, and any brand may be used.); 2.5 杯 Water (Add to the outer pot of the Tatung electric rice cooker; the source says approximately two and a half cups.)

Recipe by 秦客的烹讀筆記 @zhaichef · Facebook

Imported by John Tan on SeeMeCook

Pork ribs marinated in soy sauce, rice wine, and sesame oil, coated with steamed pork rice flour, and steamed in an electric rice cooker with taro or potatoes. The root vegetables underneath absorb the meat juices; steam until they reach your preferred tenderness.

4 servings80 minEast Asian

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Ingredients

Pork ribs (Pork spare ribs may be used instead; if you prefer boneless meat, substitute pork shoulder. Score both sides. Whether to blanch the meat to remove any odor depends on its quality and smell.)
Soy sauce (For marinating the meat; the source does not provide an amount.)
Rice wine (For marinating the meat; the source does not provide an amount.)
Sesame oil (For marinating the meat; the source does not provide an amount.)
Taro (Cut into chunks and arrange on the bottom of the dish; potatoes may be used instead.)
Steamed pork rice flour (Use enough to coat the meat completely; the source recommends using an extra packet rather than leaving the meat partially coated. It is available in stores, and any brand may be used.)
2.5 杯 Water (Add to the outer pot of the Tatung electric rice cooker; the source says approximately two and a half cups.)

Steps

1
Prepare the pork ribs. If using bone-in ribs, score both sides of the meat to help the marinade penetrate. Decide whether to blanch the meat first to remove any odor based on its quality and smell; the pork used in the source was not blanched.
2
Marinate the meat briefly with soy sauce, rice wine, and sesame oil to season it. The source does not specify the marinating time or the amount of each seasoning.
3
Prepare a deep dish that fits inside the electric rice cooker. Arrange the taro, cut into large chunks, on the bottom of the dish; if you do not eat taro, substitute potatoes cut into large chunks.
4
Coat the meat with the steamed pork rice flour, carefully covering every side. The flour is made from rice and will absorb the meat juices during steaming; it is better to use an extra packet than to leave the meat incompletely coated.
5
Add approximately 2.5 cups of water to the outer pot of the Tatung electric rice cooker.
6
Place the flour-coated meat in the dish, put the dish in the electric rice cooker, and steam for about 45 minutes to 1 hour.
7
When the rice cooker switches off, poke the meat with chopsticks to check its tenderness. If it is not tender enough, add more water and steam again; continue steaming until the meat reaches your preferred tenderness.
8
Remove and serve. The taro underneath will absorb the juices; the source notes that it may end up tasting even better than the meat.

Notes

The source does not provide exact amounts for the meat, marinade, taro or potatoes, or steamed pork rice flour, nor does it specify the marinating time. Use taro or potatoes according to preference; if the meat is still not tender enough when the rice cooker switches off, add more water and continue steaming.