Steamed Minced Pork with Preserved Olive Vegetables and Tofu欖菜豆腐蒸肉餅
A classic Cantonese comfort food, this steamed minced pork patty is tender and juicy, enhanced with the salty umami of preserved olive vegetables and soft tofu. It's a simple yet flavorful dish perfect with rice.
01Ingredients
- 300g minced pork (preferably with some fat)
- 150g firm tofu, mashed with a fork
- 2 tbsp preserved olive vegetables (欖菜)
- 1 tbsp light soy sauce
- 1 tsp Shaoxing wine
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- 1 tbsp water or chicken broth
- 1 tsp sesame oil
- 1 scallion, chopped (for garnish)
Nutrition (per serving)198kcal
- Protein18.2g
- Carbs4.8g
- Fat11.1g
Fiber 0.5 gSodium 548 mg
02Steps
- In a mixing bowl, combine minced pork, mashed tofu, preserved olive vegetables, light soy sauce, Shaoxing wine, sugar, white pepper, cornstarch, and water/chicken broth. Mix well in one direction until everything is thoroughly combined and slightly sticky.
- Transfer the mixture to a shallow, heatproof plate. Flatten it into an even patty.
- Bring water in a steamer to a rolling boil. Place the plate with the pork patty into the steamer.
- Steam over high heat for 12-15 minutes, or until the pork patty is cooked through and firm to the touch. Cooking time may vary based on thickness.
- Carefully remove the plate from the steamer. Drizzle with sesame oil and garnish with chopped scallions. Serve hot with steamed rice.
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