Wineshark Weekend Cooking - Steamed Rice Rolls with Pork Jowl in Black Bean Sauce 豉汁豬頸肉蒸腸粉

Ingredients (for 4):

• Pork jowl meat - 300g
• Rice roll - 450g
• Black beans - 2 tbsp
• Minced garlic - 1 tbsp
• Sugar - 1 tsp
• Soy sauce - 1 tbsp
• Chinese yellow wine - 1/2 tsp
• Tapioca starch - 1 tsp
• Red chili - 1

Procedures:

1. Cut the pork jowl meat into slices. 

2. Cut the rice rolls into sections about 4-5cm long.

3. Remove the seeds of the red chili and cut into thin shreds.

4. Crush the black beans.

5. Mix the crushed black beans with minced garlic, sugar, soy sauce, Chinese yellow wine and 2 tbsp of water.

6. Marinate the pork jowl with the sauce for at least 10 minutes. 

7. Add in tapioca starch and mix well. Then add in 2 tbsp of oil before steaming.

8. Place the rice rolls on the steaming dish evenly.

9. Put the pork jowl on top, together with the marinade. Scatter the red chili on top.

10. Steam in high heat for 10 minutes. Then serve.