Sake Steamed Pork Belly and Clams
ID: 34f7d759...
This one-pot dish locks in the freshness of the clams, the savory flavor of pork belly, and the natural sweetness of cabbage. Without adding a drop of water, we use only rice wine and Honglu wine to steam the ingredients, allowing them to release their pure, savory essences. It's a simple, foolproof surf-and-turf recipe that even beginners can serve up in no time.
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🍳 Cooking Flow
Tear the cabbage into small pieces by hand and spread it at the bottom of a plate. → Season the pork belly slices with salt, white pepper, rice wine, and potato starch, massaging until sticky, then spread over the cabbage. → Place into a preheated rice cooker and steam for 5 minutes. → Remove, top with cleaned clams, drizzle with rice wine and Honglu wine, and sprinkle with minced ginger. → Place back into the rice cooker and steam for 12 minutes. Sprinkle with chopped scallions while hot and serve.
Cooking Steps
Brief Cooking Order
Tear the cabbage into small pieces by hand and spread it at the bottom of a plate. → Season the pork belly slices with salt, white pepper, rice wine, and potato starch, massaging until sticky, then spread over the cabbage. → Place into a preheated rice cooker and steam for 5 minutes. → Remove, top with cleaned clams, drizzle with rice wine and Honglu wine, and sprinkle with minced ginger. → Place back into the rice cooker and steam for 12 minutes. Sprinkle with chopped scallions while hot and serve.
Introduction
This one-pot dish locks in the freshness of the clams, the savory flavor of pork belly, and the natural sweetness of cabbage. Without adding a drop of water, we use only rice wine and Honglu wine to steam the ingredients, allowing them to release their pure, savory essences. It's a simple, foolproof surf-and-turf recipe that even beginners can serve up in no time.
Step 1
Prepare the cabbage: Wash the cabbage and tear it into pieces by hand. Spread them evenly at the bottom of a deep plate.
Step 2
Marinate the pork belly: Add salt to the pork slices and massage by hand for 1-2 minutes until they become firm and sticky. Then add white pepper and 1 tsp of rice wine, mixing well. Finally, add the potato starch and coat the slices evenly.
Step 3
First steaming: Spread the marinated pork belly slices evenly over the cabbage on the plate. Place into a rice cooker that has been preheated until steaming, and steam for 5 minutes.
Step 4
Add clams: After 5 minutes, remove the plate and arrange the pre-purged, cleaned clams evenly over the semi-cooked pork belly and cabbage.
Step 5
Season with wine: Drizzle 1.5 tbsp of rice wine and 1.5 tbsp of Honglu wine evenly over the plate.
Ingredients List
Important Notes
💡 Cabbage cores can be saved and frozen to add great sweetness when making stocks later.
💡 It is recommended to tear the cabbage by hand instead of slicing it into thin strips; this provides a better texture suited for this dish.
💡 This recipe requires no additional cooking oil, as the pork belly naturally renders fat while steaming, which mixes with the clam juices to create a delicious, smooth sauce.
💡 Coating the pork belly with potato starch not only keeps the meat tender and prevents it from becoming dry but also allows it to fully absorb the flavorful clam juices after steaming.
⚠️ Clam purging tip: Use a 2-3% saltwater solution, just enough to submerge the clams (do not use too much water); this is the fastest way to make them purge sand.
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