Sichuan Fen Zheng Pai Gu

Fen Zheng Pai Gu is a pillar of Sichuan home cooking and teahouse menus — pork ribs coated in a seasoned dry mixture of ground toasted rice and spices, then steamed until the coating becomes a dense, flavour-absorbing crust and the meat falls from the bone. The Sichuan version differs from its Hunan cousin by incorporating doubanjiang (fermented bean paste) and the characteristic ma (numbing) note of Sichuan pepper. It is rich, deeply savoury, and requires remarkably little active effort.

Serves: 4

Ingredients

• 900g (2 lb) pork spare ribs, cut into 4cm (1½-inch) pieces
• 100g (3½ oz) round-grain glutinous or jasmine rice
• 2 tbsp (30g) Sichuan doubanjiang (spicy fermented bean paste), finely chopped
• 2 tbsp (30ml) soy sauce
• 1 tbsp (15ml) Shaoxing rice wine
• 1 tbsp (15ml) dark soy sauce
• 1 tsp (3g) ground Sichuan pepper
• 1 tsp (3g) five-spice powder
• 1 tsp (5g) sugar
• 3 cloves garlic, minced
• 3 slices fresh ginger, minced
• 2 tbsp (30ml) vegetable oil

Instructions

1. Toast the rice in a dry wok or skillet over medium heat, stirring constantly, 8–10 minutes until golden and fragrant. Allow to cool, then grind coarsely in a spice grinder or blender — it should resemble rough breadcrumbs, not a fine flour.
2. In a large bowl, combine the ribs with doubanjiang, soy sauce, dark soy sauce, Shaoxing wine, garlic, ginger, oil, Sichuan pepper, five-spice, and sugar. Mix thoroughly and marinate at least 30 minutes (or up to 4 hours in the refrigerator).
3. Add the ground toasted rice to the ribs and toss until every piece is well coated.
4. Arrange the coated ribs in a single layer in a steamer basket lined with napa cabbage leaves or baking paper.
5. Steam over vigorously boiling water 50–60 minutes, until the rice coating is cooked through and the meat is completely tender.
6. Serve directly in the steamer with steamed rice.

Cook's Notes: The cabbage-leaf lining adds flavour and prevents sticking. Coarsely ground rice creates a better texture than fine powder — some visible grains are desirable. Doubanjiang varies in saltiness; taste before adding extra soy sauce.