Steamed Pork Patty with Preserved Vegetables
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
240 kcal
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Course
Main Course
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Cuisine
Chinese
Steamed Pork Patty with Preserved Vegetables
Description
The Steamed Pork Patty with Preserved Vegetables recipe blends ground pork and rinsed, finely chopped dong cai, an ingredient known for its salty tang. The meat mixture is emulsified by vigorous stirring with water, Shaoxing wine, light soy sauce, white pepper, sesame oil, cornstarch, and sugar until it takes on a uniform, sticky texture that improves the patty's mouthfeel and juiciness.
The meat is spread evenly in a heatproof round dish to catch released juices and then steamed over rapid boiling water for about 15 minutes. Steaming preserves moisture and ensures tender, juicy results, with the preserved vegetables contributing bursts of umami and saltiness. Scallions added last bring a fresh aroma and slight bite.
Typically served immediately with steamed rice, the pork patty retains flavorful juices in the steaming dish that can be spooned over rice for extra savoriness. This preparation yields a comforting texture combining softness with subtle chew and a balance of salty, aromatic, and slightly sweet notes.
Ingredients
- 65 g dong cai (Tianjin preserved vegetables)
- 350 g ground pork (12 ounces)
- 1/2 cup water
- 1 tablespoon Shaoxing wine
- 2 teaspoons soy sauce light
- 1/4 teaspoon white pepper
- 1/4 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1/2 teaspoon sugar
- 2 scallion (chopped)
Instructions
- Wash the dong cai in water a couple of times to wash off excess salt. Squeeze out the water after rinsing, so the vegetable is dry. Finely chop and add to the ground pork in a mixing bowl.
- To the pork and vegetables, add the water, Shaoxing wine, light soy sauce, white pepper, sesame oil, cornstarch and sugar.
- Whip everything together rapidly with a pair of chopsticks in one direction. This process emulsifies the fat into the meat and changes the overall texture. Stop only when the meat mixture resembles a uniform sticky, smooth paste. Stir in the chopped scallions.
- Spread the meat mixture evenly in a round, shallow, and heat proof bowl with a rim (to catch the juices that come out of the pork patty).
- Bring the water to a rapid boil in your steamer, and place the pork into the steamer. Cover and steam for 15 minutes.
- Serve immediately with steamed rice. There will be tasty juices in the bowl, great for spooning over rice. The pork will slowly reabsorb these juices as it sits, so that’s why it’s best to eat immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 6.3g | 2% |
| Protein | 15.2g | 30% |
| Fat | 16.8g | 26% |
| Saturated Fat | 5.3g | 27% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 60mg | 20% |
| Sodium | 900mg | 38% |
| Potassium | 10.3mg | 0% |
| Fiber | 2.6g | 10% |
| Sugar | 1.4g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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