Pestled Dish Of Jingpo People
Pestled Dish Of Jingpo People 景颇舂菜, The “Pestled Dish” of the Jingpo people, known as “拍盘子” (Pai Pan Zi) in Chinese or “东菇捣糯米” (Dong Gu Dao Nuo Mi) in the Jingpo language, is a traditional delicacy that holds cultural significance in the culinary heritage of the Jingpo ethnic minority in Yunnan Province, China. Here’s an overview of this unique dish:
Ingredients:
- Sticky rice (glutinous rice)
- Shiitake mushrooms (or other mushrooms)
- Pork belly or pork shoulder, diced
- Garlic, minced
- Salt
- Oil (for frying)
- Bamboo pestle or wooden pestle (for pounding)
Instructions:
- Soak the Sticky Rice:
- Rinse the sticky rice thoroughly under cold water until the water runs clear.
- Soak the sticky rice in water for at least 4 hours or overnight to soften.
- Prepare the Shiitake Mushrooms:
- Rinse the shiitake mushrooms and soak them in warm water until they become soft.
- Remove the stems from the mushrooms and slice them thinly.
- Cook the Pork:
- Heat some oil in a pan over medium heat.
- Add the diced pork belly or pork shoulder to the pan and cook until browned and crispy.
- Add minced garlic to the pan and cook until fragrant.
- Season the pork with salt to taste.
- Remove the pork from the pan and set aside.
- Cook the Sticky Rice:
- Drain the soaked sticky rice and steam it until it becomes soft and sticky, about 30-40 minutes.
- Once cooked, transfer the sticky rice to a large flat dish or tray.
- Pound the Sticky Rice:
- Using a bamboo pestle or wooden pestle, pound the cooked sticky rice repeatedly until it becomes smooth and elastic. This process helps to release the starch and create a sticky texture.
- Add the Mushrooms and Pork:
- Spread the sliced shiitake mushrooms and cooked pork evenly over the pounded sticky rice.
- Mix and Serve:
- Using the pestle, mix the mushrooms and pork into the sticky rice until well combined.
- Serve the Pestled Dish hot, either as a main dish or as part of a larger meal.
The Pestled Dish of the Jingpo people is a flavorful and satisfying dish that highlights the unique textures and flavors of sticky rice, mushrooms, and pork. It’s a dish that embodies the cultural heritage and culinary traditions of the Jingpo ethnic minority, offering a delicious taste of Yunnan’s diverse cuisine.
