Steamed Pork with Preserved Cabbage

Steamed Pork is another regular home cooked dish. It is simple to make and steaming is my preferred cooking method for a more healthy living. Steaming does not heat up the kitchen too much as using the oven and it usually does not require a lot of oil as in frying.


This is another versatile recipe. You can use various preserved vegetables. I liked preserved cabbage because it is less salty. Some preserved vegetable like ‘jar choy’ is very salty and needs soaking in water for some time (from 30 minutes to 2 hours) to reduce the saltiness. Steamed Pork with Preserved Vegetable goes well with steamed rice.


  • 1 lb lean ground pork
  • 4 tablespoons preserved cabbage
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice wine
  • a pinch of white pepper
  • a dash of sesame oil
  • 1 teaspoon corn starch
  • 1/2 teaspoon sugar (or more for more salty preserved vegetable)
  • 1 egg, optional



  • Rinse the preserved cabbage and squeeze dry.
  • Mix all ingredients in a bowl and transfer to a pie plate for steaming.
  • Steam over high heat for 15 to 20 minutes.


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  1. RobynT

    oh, my mom makes something like this. except she calls it beef hash (so it is beef obviously) and uses shiitakes instead of cabbage. also water chestnut. but i think the seasoning is very similar. i love it!!

  2. Erick

    I love this recipe. At Koi Palace Restaurant in San Francisco, we use to order this except it had bits of salted fish in it. Yummy!

  3. LotusRapper

    Mmmm, home cooking 🙂

    My mom uses about 2-3 eggs with some water mixed in, so the whole thing is more like a custard-y meatloaf, fairly light and fluffy.

    My all-time favorite is made with pork and lots of diced dried salted fish (“hahm yuee”), sometimes also with some finely chopped water chestnuts.

    Gotta have rice. Lots of it !

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