It's a very traditional dish which uses the most humble ingredient but produces the most delicious flavor. And it is also one of the family staple dish always reminds me of home. Nowadays, I don't have to make the rice powder, or more correctly, the crushed rice. In most of the Asian grocery store, the pre-made powder is easy to get. All I did is to marinate the pork overnight with soy sauce, cooking wine and some spice, and steamed the meat the next day.