[Homemade]Jia Sha Rou — a traditional pork dish I made yesterday

Jia Sha Rou is a traditional dish from southwest China.

Pork belly is first simmered until half-cooked, then the skin is fried and sliced thinly. The slices are cut almost all the way through, leaving every two slices connected by the skin, while the rest is fully separated.

Traditionally, the filling is sweet red bean paste.
In my version, I used brown sugar mixed with perilla seeds, which adds a nutty aroma and a slightly different sweetness.

The stuffed pork pieces are arranged in a bowl, covered with sweet glutinous rice, and then slowly steamed until everything is tender.

To serve, the whole dish is flipped upside down onto a plate.

It’s a sweet meat dish that’s especially popular in winter and at banquets.
This is my second time making it, and it finally turned out the way I hoped.