- 1 pound pork ribs, cut into 1 inch sections
- 2/3 cup white rice, long or short grain
- For the marinade:
- 2 tablespoons Sichuanese chili bean paste
- 1-2 tablespoons soy sauce, depending on salinity
- 1/4 stock or water
- 2 tablespoons rice wine
- 2 tablespoons peanut oil or lard
- To garnish:
- 1/2 teaspoon ground red chili peppers or 1 tablespoon chili oil
- 1/2 teaspoon ground roasted Sichuan peppercorns
- Finely sliced scallions
- Chopped cilantro
Place the pork in a bowl along with all the marinade ingredients. Let sit for at least 30 minutes, or keep overnight in the refrigerator.
Toast the rice in a dry wok or skillet over medium heat until the grains are brittle and golden brown. The rice will begin to smell toasty. Remove the grains from the skillet or wok and let co. Grind the rice in a food processor until has the coarse consistency of cous cous.
Add the rice meal to the pork. Drizzle in a few tablespoons of cold water to ensure that the rice has enough cooking liquid. Mix well. Put the mixture into a bowl and place the bowl in a steamer. Steam for 40 minutes, until pork is tender and rice is cooked through. Serve hot with garnishes drizzled on top.