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.
Ingredients
- 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
Instructions
- 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.
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!!
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!
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 !