Chinese Steamed Pork Patty (Yuk Beng 肉餅)
User Reviews
5
Chinese Steamed Pork Patty (Yuk Beng 肉餅)
Description
The Chinese Steamed Pork Patty (Yuk Beng 肉餅) combines ground lean pork with a mixture of light soy sauce, oyster sauce, fish sauce, Shaoxing wine, sesame oil, sugar, white pepper, and cornstarch, creating a well-seasoned, cohesive paste. Ice water is added to keep the meat mixture tender and moist during steaming. The process involves mixing the ingredients thoroughly to develop protein strands, then spreading the mixture thinly on a dish and steaming with a central garnish of julienned ginger.
The steaming results in a gently cooked patty characterized by a smooth, slightly springy texture holding all the seasonings well. The ginger garnish adds a fresh, zingy contrast, while optional pickled mustard greens and green onion enhance the dish with tang and crunch. This combination balances savory and aromatic elements without overpowering any single flavor.
Chinese Steamed Pork Patty is typically served hot as part of a meal, easily pairing with plain steamed rice and complementary vegetable dishes. Its simple preparation steps and mild but nuanced taste make it suitable for home-cooked lunches or dinners where a non-fried pork dish is desired.
Ingredients
Pork patty:
- ½ lb ground pork lean, 豬絞肉
- 1 teaspoon light soy sauce 生抽
- ½ teaspoon oyster sauce 蠔油
- ½ teaspoon granulated sugar 砂糖
- ⅛ teaspoon white pepper 胡椒粉
- 1 teaspoon cornstarch Chinese name 玉米澱粉
- 1 teaspoon sesame oil 麻油
- 1 teaspoon Shaoxing wine 紹興酒
- 1 teaspoon fish sauce 魚露
- ¼ C water ice, 冰水
- 1 tablespoon ginger julienned, 姜絲
Garnish: (optional)
- 2 tablespoon mustard greens chopped, pickled/preserved, 醃菜/芥菜
- 1 tablespoon green onion chopped, Chinese name 蔥
Instructions
- In a mixing bowl, combine ground pork, soy sauce, oyster sauce, sugar, white pepper, cornstarch, sesame oil, Shaoxing wine, fish sauce and ice water.
- Use a pair of chopsticks and mix the meat and seasonings in one direction, until long strands of protein form and the meat forms together into a paste.
- Note: If you don't want to do this and have an electric mixer, you can throw the meat and seasonings into a stand mixer bowl fitted with a paddle attachment and mix, in the same manner as making Vietnamese Beef Balls.
- Transfer the meat into a shallow dish and spread into a thin layer.
- Create a divot in the middle and add julienned ginger.
- Bring a pot or wok full of water up to a boil.
- Add the pork meat patty to the steaming rack in a pot of boiling water and cover with a lid.
- Steam for about 15-20 minutes, or until the pork is cooked through.
- Remove from heat and garnish with pickled mustard greens and green onions.
- Serve hot with steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 41mg | 14% |
| Sodium | 258mg | 11% |
| Potassium | 175mg | 4% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
