How to Cook Sticky Pork In Lotus Wrap

Serves: 2-4

Preparation time: 15 mins

Cooking time: 30 mins

Ingredients needed to make Sticky Pork In Lotus Wrap:

For the rice:

• 1/ ½ oz sticky rice

For the lotus wrap:

• 10 ½ oz pork belly, cubed
• Handful of dried shrimps, immersed in hot water for half an hour, drained and finely chopped
• 2 shallots, finely chopped
• 5 dried shiitake mushrooms, immersed in water for half an hour, drained and finely chopped
• 2 dried lotus leaves, immersed in water for half an hour and drained
• 1’’ fresh ginger root, peeled and grated
• 1 tsp toasted sesame oil
• 1 tbsp peanut oil
• 2 tbsp light soy sauce
• 1 tbsp dry sherry
• 1 tbsp Chinese five spice powder
• Salt and black pepper to taste

Cooking instructions for Sticky Pork In Lotus Wrap:

• To cook the rice, wash them in water until the excess starch is removed and place it in a pot.
• Pour a pint of water into it and heat the mixture until it starts boiling.
• Lower the heat and continue to simmer, covered, for about 15 minutes, or until all the cooking liquid is absorbed.
• For the wraps, heat a wok over high flame until it starts smoking and drizzle peanut oil into it.
• Throw in the shallots, ginger, mushrooms as well as shrimps into the hot wok and sauté for a minute, stirring constantly.
• Dump the pork cubes into it and continue to stir fry until they brown.
• Sprinkle the five spice powder, followed by a bout of dry sherry and continue to cook until the liquid ebbs away.
• Stir in the cooked sticky rice until it is evenly distributed throughout the mixture and add a splash of soy sauce to it.
• Drizzle sesame oil over them, along with a dash of salt as well as black pepper and stir them all together until well combined.
• Turn off the heat and set aside.
• Blot the lotus leaves dry with paper towels and spread half of the pork-rice mixture along the middle of each lotus leaf.
• Fold one side of the leaf over the filling to form a loose roll and tuck in the open ends.
• Tie it up with a cook’s string and make rest of the parcels in a similar fashion.
• Arrange the parcels in a bamboo steamer and cook them for about 10 minutes or until they are steamed.
• Take them out of the steamer and cut out the strings to untie.
• Place them on serving plates and top it up with chopped spring onions.
• Serve warm.

Image credit: Wikimedia Commons

Last Updated on February 12, 2013 by