Wu Hua Rou (Five-flower Meat) is a traditional Chinese recipe for a classic dish of belly pork pieces that are marinated in soy sauce and rice wine before being coated in a mix of ground rice and five-spice powder and steamed until very tender. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Five-flower Meat (Wu Hua Rou).
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Ingredients:
1kg lean belly of pork (skinless)
4 tbsp dark soy sauce
2 tbsp Chinese rice wine
1 1/2 tsp Chines five-spice powder
1 tsp crushed garlic
220g rice
Method:
Cut the pork into large squares. In a bowl whisk together the soy sauce, rice wine, garlic and half the five-spice powder. Add the pork pieces and toss to coat in this mixture. Cover the bowl and set aside to marinate for at least 90 minutes, turning occasionally to ensure even coating.
In the meantime, place the rice in a heavy frying pan and toast over medium-low heat for about 15 minutes, stirring constantly. When done, the grains should be golden brown in colour. Take off the heat and turn the rice into a coffee grinder. Render to a fine powder then mix with the remaining five-spice powder.
Place the mixture on a plate then drain the pork pieces and roll in this rice flour mixture until evenly coated. Transfer the meat to a steamer basket and steam over rapidly-boiling water for 2 hours, or until the pork is so tender that it can be pulled apart with chopsticks.
Serve hot, accompanied by plain white rice (preferably steamed).
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