Rice Powder Pork Belly, Tender Hubei-style Fenzhengrou (粉蒸肉)
Fenzhengrou, Rice Powder Pork Belly! This pork belly's super tender and gets – to be cliché – completely melt in your mouth after a lengthy steam. The rice powder coating amplifies the soft, tender texture. It’s pretty awesome.
Now, there’s a whole swath of China that eats the dish, spreading from Sichuan to Henan to Hangzhou. We’ll be showing you a version from the Hubei province (probably the most underrated Chinese cuisine, I think) which is my personal favorite – compared to the others, it has a very distinctive marinade and pushes the logical limit for just how long you can steam pork belly.
Recipe will be posted to reddit around 8AM EST, so hang tight :)
And check out our Patreon if you'd like to support the project!
www.patreon.com/ChineseCookingDemystified
Outro Music: "Add And" by Broke For Free
https://soundcloud.com/broke-for-free
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Now, there’s a whole swath of China that eats the dish, spreading from Sichuan to Henan to Hangzhou. We’ll be showing you a version from the Hubei province (probably the most underrated Chinese cuisine, I think) which is my personal favorite – compared to the others, it has a very distinctive marinade and pushes the logical limit for just how long you can steam pork belly.
Recipe will be posted to reddit around 8AM EST, so hang tight :)
And check out our Patreon if you'd like to support the project!
www.patreon.com/ChineseCookingDemystified
Outro Music: "Add And" by Broke For Free
https://soundcloud.com/broke-for-free
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
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