This steamed pork with couscous recipe is both traditional and modern – in that it uses couscous instead of broken rice, but the taste is so similar to what you’d traditionally eat that it’s very difficult to distinguish between the two. Traditionally the broken rice is made from chopping rice (or whizzing it quickly in a blender) before it’s cooked, so that each bit of the broken rice is roughly the size of a grain of couscous. We chose to use couscous for this because it’s already the right size, and a bit healthier than white rice – or for an even healthier alternative, use wholegrain couscous! Continue reading “Chinese Steamed Pork with Couscous (Fen Zheng Rou)”