Steamed Pork Patty with Preserved Vegetables梅菜蒸肉餅
A beloved Cantonese comfort food, this savory steamed pork patty is mixed with umami-rich preserved mustard greens. The tender pork and salty, sweet vegetables create a wonderfully balanced and aromatic dish, perfect with a bowl of steamed rice.
01Ingredients
- Ground pork (fatty, about 20-30% fat): 350g
- Preserved mustard greens (Mei Cai): 50g (dried weight), rehydrated, squeezed dry, and finely chopped
- Water chestnuts (optional, for crunch): 80g, drained and finely diced
- Dried shiitake mushrooms (optional, rehydrated and diced): 4 medium pieces, rehydrated and finely diced
- Soy sauce: 2 tbsp
- Oyster sauce: 1.5 tbsp
- Sesame oil: 1 tsp
- White pepper: 0.5 tsp
- Cornstarch: 1.5 tbsp
- Sugar: 1 tsp
- Water or chicken stock: 3 tbsp
- Green onions (for garnish): 1 stalk, thinly sliced
Nutrition (per serving)387kcal
- Protein28.5g
- Carbs14.2g
- Fat25.3g
Fiber 1.8 gSodium 1156 mg
02Steps
- Rehydrate dried shiitake mushrooms (if using) in warm water for 20 minutes. Squeeze dry and finely dice.
- Rinse the preserved mustard greens thoroughly to remove excess salt. Squeeze dry and finely chop. If using salty preserved greens, you may need to soak them for 15-30 minutes before rinsing.
- In a large bowl, combine the ground pork, chopped preserved mustard greens, diced water chestnuts (if using), and diced shiitake mushrooms (if using).
- Add soy sauce, oyster sauce, sesame oil, white pepper, cornstarch, and sugar to the pork mixture.
- Mix thoroughly by hand or with a spoon, pounding the mixture against the bowl for 3-5 minutes until it becomes sticky and well combined. This helps create a tender texture.
- Flatten the mixture into an even patty on a heatproof plate. Make a slight indentation in the center to help it cook evenly.
- Bring a pot of water to a rolling boil in a steamer.
- Place the plate with the pork patty into the steamer. Cover and steam for 15-20 minutes, or until the pork is cooked through and the juices run clear. The cooking time may vary depending on the thickness of the patty.
- Carefully remove the plate from the steamer. Drizzle with sesame oil or soy sauce if desired, and garnish with chopped green onions before serving immediately with steamed rice.
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