Method

Toast rice in a dry wok over low heat stirring constantly until golden. Add five-spice powder the last 30 seconds. Grind to a coarse powder.
About 8 min
Mix pork belly with doubanjiang, soy sauce, Shaoxing wine, ginger, and sugar. Coat pork thoroughly in the spiced rice flour.
About 5 min
Line a steamer basket with sweet potato rounds. Lay coated pork belly on top, fat-side down.
About 5 min
Steam over vigorously boiling water for 60 minutes until pork is very tender and rice coating is sticky.
About 1 hr
Invert onto a serving plate so the sweet potato is on top. Garnish with sliced green onion.
About 2 min

Nutrition per serving (estimate)

Contains: soy