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Chinese Steamed Pork Patty (Yuk Beng 肉餅)
5 from 15 votes

Chinese Steamed Pork Patty (Yuk Beng 肉餅)

Chinese Steamed Pork Patty, or Yuk Beng 肉餅, features a finely mixed ground pork seasoned with soy sauce, oyster sauce, fish sauce, Shaoxing wine, sesame oil, and white pepper. The mixture is steamed gently until cooked through, resulting in a tender, slightly gelatinous texture accented by fresh julienned ginger and optionally garnished with pickled mustard greens and green onions. This method produces a savory, moist pork dish with subtle umami layers, perfect to serve hot alongside steamed rice for a comforting meal.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 166 kcal
Course: Side Dish
Cuisine: Asian, Chinese

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

    Cup of Yum
  1. In a mixing bowl, combine ground pork, soy sauce, oyster sauce, sugar, white pepper, cornstarch, sesame oil, Shaoxing wine, fish sauce and ice water.
  2. 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.
  3. 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.
  4. Transfer the meat into a shallow dish and spread into a thin layer.
  5. Create a divot in the middle and add julienned ginger.
  6. Bring a pot or wok full of water up to a boil.
  7. Add the pork meat patty to the steaming rack in a pot of boiling water and cover with a lid.
  8. Steam for about 15-20 minutes, or until the pork is cooked through.
  9. Remove from heat and garnish with pickled mustard greens and green onions.
  10. Serve hot with steamed rice.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 166

% 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.