Prep 35 mins
Cook 40 mins
I first tasted this at a wonderful home-style Chinese restaurant in New York City. When I found the spicy rice powder at a Chinese supermarket, I decided to try and replicate this dish at home. Great and unusual one dish meal, especially in cold weather - it has become comfort food for our family.
- 1 lb boneless pork loin
- 1⁄2 cup dark soy sauce
- 2 garlic cloves, pounded flat
- 1 cinnamon stick (or Cassia bark, if you can get it)
- 5 whole star anise
- 1⁄4 cup chinese shao hsing cooking wine
- 1 teaspoon sesame oil
- 3 large sweet potatoes, about 1 1/2 lbs
- 1 (3 1/2 ounce) boxspicy rice powder (found in oriental supermarkets if not available whir 1/2 cup uncooked rice in a blender until the co)
- Cut the pork into cubes, roughly 1 1/2 inch each.
- In a deep bowl, combine the soy sauce, cooking wine, sesame oil and spices.
- Add the pork chunks and marinate, covered and refrigerated for at least 6 hours, preferably 12. The longer the marinade, the more savory the taste.
- Peel and cut sweet potatoes into 1 to 2 inch chunks.
- Remove pork from marinade and discard the liquid and spices.
- In a large steamer that is already simmering, add sweet potato and pork chunks.
- Sprinkle the spicy rice powder over the pork and sweet potato chunks, turning gently to coat, most should be on top.
- Steam at a rolling boil, covered tightly for 40 minutes, or until pork is cooked through and sweet potatoes are soft. Check from time to time to see that there is enough water in the steamer.
- Serve hot. The rice will expand and form a delicious coating for the buttery soft sweet potato chunks, and savory pork cubes.