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 Cut the pork into slices, 2
1/2 inches (6cm) long and wide
and 1/4-inch (6mm) thick with
a piece of skin on each.
- Mix together the sesame oil,
sugar, rice wine, soy sauce, fermented
soy paste, five-spice powder,
scallions, ginger and marinate
for one hour and let the flavours
permeate the meat. Mix the spiced
rice flour with the pork slices.
Stack the pork slices in one large
heat-proof bowl or divide them
into four individual bowls, with
the meat skin side down.
- Place the bowl or bowls in a
steamer and steam for 2 to 3 hours
over high heat, adding water as
needed, until the meat is very
tender. Remove and serve.
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