Steamed Pork in Rice Crumbs

Preparation info

  • Difficulty


  • Serves

    2 to 4

    as a main course.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

The rice crumbs adhere to the meat, absorb its flavor as it steams, and provide a spicy flavor that contrasts with the texture of the cooked meat.


  • 1 pound boned pork shoulder, sliced


  • 2 tablespoons thin soy sauce
  • tablespoons Shaoxing wine or dry sherry
  • 1 tablespoon minced garlic
  • 1 teaspoon minced fresh ginger root
  • 2 teaspoons salt
  • 1 tablespoon sesame oil
  • 1 tablespoon minced scallion


  • Scallion shreds


  • Steaming
  • May be prepared up to a day in advance and reheated by steaming.
  • Marinate the pork for about 30 minutes.

  1. Coat the pork slices with rice crumbs.

  2. Toss the mixture with the hands to coat each piece well.

  3. Arrange the coated pork on a plate. Position the plate on a trivet in a wok and steam over simmering water for 45 minutes. Garnish with a few shreds of scallion.