粉蒸肉，是南方最经典的“硬菜”之一。五花肉裹上炒香的米粉，蒸得软糯咸香，入口即化，底下垫上红薯或土豆，吸饱了肉汁，比肉还好吃。做法简单，但味道却极其惊艳。
Steamed Pork with Rice Flour is one of the most classic dishes in southern China. The pork belly is coated in fragrant roasted rice flour and steamed until tender and savory, melting in your mouth. With sweet potato or potato at the bottom soaking up all the meat juices, it’s simple yet incredibly delicious.
🌴食材 | Ingredients：
五花肉，400g（切厚片）。/ Pork belly, 400g (cut into thick slices).
蒸肉米粉，1袋（约100g，现买的或自己炒）。/ Steamed pork rice flour, 1 packet (about 100g, store-bought or homemade).
红薯或土豆，1个（切块，垫底用）。/ Sweet potato or potato, 1 (cut into chunks, for the base).
🌴配料 | Aromatics：
姜末，一小块。/ Minced ginger, a small piece.
葱花，1根（切碎，出锅撒）。/ Chopped scallion, 1 stalk (for garnish).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
老抽，半勺（约5ml，上色用）。/ Dark soy sauce, 1/2 tbsp (about 5ml, for color).
料酒，1勺（约10ml）。/ Cooking wine, 1 tbsp (about 10ml).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
白胡椒粉，少许。/ A pinch of white pepper powder.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，腌制五花肉 | Marinate the Pork
五花肉切厚片，加姜末、2勺生抽、半勺老抽、1勺料酒、1勺蚝油、少许白糖和白胡椒粉，抓匀腌制30分钟。⚠️ 腌制时间要够，不然肉里面没味道。我试过只腌了10分钟，结果里面寡淡，外面再香也没用。
Cut the pork belly into thick slices. Add minced ginger, light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, and white pepper. Mix well and marinate for 30 minutes. ⚠️ Marinate long enough, or the pork will be bland inside. I’ve tried marinating for only 10 minutes, and the flavor didn’t penetrate.
2，裹米粉 | Coat with Rice Flour
把蒸肉米粉倒入腌好的肉中，加少许食用油，抓匀，让每片肉都均匀裹上一层米粉。⚠️ 加一点食用油，蒸出来的肉才不会干柴。我试过不加，结果米粉蒸出来很干，口感差很多。
Add the steamed pork rice flour to the marinated pork, along with a little cooking oil. Mix well to coat each slice evenly. ⚠️ A little oil keeps the pork moist during steaming. I’ve tried it without oil, and the rice flour turned out dry.
3，摆盘蒸制 | Arrange and Steam
把红薯或土豆块铺在碗底，再把裹好米粉的肉片整齐地码在上面。水开后放入蒸锅，大火蒸40~50分钟，直到肉片软烂。⚠️ 蒸的时间一定要够，粉蒸肉就是要蒸到软糯才好吃。
Place the sweet potato or potato chunks at the bottom of a bowl. Arrange the coated pork slices on top. Once the water is boiling, steam over high heat for 40-50 minutes until the pork is tender. ⚠️ Make sure to steam long enough; the pork should be melt-in-your-mouth tender.
4，出锅 | Serve
取出蒸好的粉蒸肉，倒扣在盘子里，撒上葱花。趁热吃，肉片软糯咸香，入口即化。⚠️ 倒扣的时候小心烫，可以用盘子盖住碗口再翻过来。
Remove the steamed pork, invert it onto a serving plate, and sprinkle with chopped scallion. Serve hot. ⚠️ Be careful when inverting the bowl to avoid burning yourself.
宝宝们，粉蒸肉的精髓在于“肉片软糯，米粉咸香”。五花肉一定要腌制够时间，加一点油，蒸出来才不干柴。蒸的时间要够，40分钟以上，肉才够软烂。底下垫红薯或土豆，吸饱了肉汁，比肉还好吃。
Tips: The key to Steamed Pork with Rice Flour is “tender pork, savory rice flour.” Marinate the pork long enough and add a little oil to keep it moist. Steam for at least 40 minutes for the best texture. The sweet potato or potato at the bottom soaks up all the meat juices and tastes amazing.
这道【粉蒸肉 | Steamed Pork with Rice Flour】是南方最经典的硬菜之一。如果你喜欢这种软糯的口感，还可以试试我之前写的【红烧肉 | Braised Pork Belly】。想看更多经典硬菜，可以逛逛我的【硬菜/宴客 | Main Dishes】分类。
If you enjoy this tender and savory flavor, you should also try my Braised Pork Belly. For more classic main dishes, check out my Main Dishes category.
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