Main Ingredients:
Pork Belly: As needed.
Additional Ingredients:
Rice: As needed; Glutinous Rice: As needed.
Seasonings:
Sichuan Peppercorn: As needed; Sweet Bean Sauce: As needed; Star Anise: As needed; Scallion: As needed; Ginger: As needed; Dark Soy Sauce: As needed; White Sugar: As needed; Cooking Wine: As needed; Rock Sugar: As needed.
Flavor: Original; Cooking Method: Steaming; Cooking Time: Several hours; Difficulty: Moderate.
Detailed Steps for Cooking Old Beijing Rice Noodles with Pork
Put rice and glutinous rice in a dry and oil-free electric pot or wok, stir-fry until golden and fragrant.
Next, roll out the fried rice into coarse rice noodles. Do not roll too finely for better oil absorption.
Soak Sichuan peppercorn and star anise in hot water, let it cool for later use.
Slice the pork belly into thin and uniform slices, about 6mm thick and 6cm wide.
Place the rolled rice noodles on the sliced pork belly.
Add scallion, ginger, a packet of sweet bean sauce, a little cooking wine, white sugar, and the cooled Sichuan peppercorn and star anise water into the prepared rice noodles and pork slices. Mix well, refrigerate and marinate for 24 hours.
After marinating for 24 hours, place the pork slices into small bowls, making sure the meat is level with the rim of the bowl. Place the bowls in a large steamer, steam over high heat for 1.5 hours. Ample time is needed for the dish to be rich but not greasy. (Realized I missed taking photos of the bowl-filling step, so here’s a photo right out of the steamer)
I usually don’t like fatty meat, but this dish is an exception. For those who don’t enjoy fatty meat, give it a try, it’s truly rich without being greasy.
