Steamed Minced Pork with Preserved Vegetables
EASY 30 MINUTES
• 10 oz minced pork (about 2 large pieces boneless pork chops - prefer pork that’s a little fatty)
• 3 oz preserved vegetables
• 1 tsp chopped garlic
• 2 slices ginger (shredded)
• 1 tsp chopped green onion
• ½ tsp salt
• ¼ tsp ground pepper
• 1 tsp sugar
• 2 tsp soy sauce
• 2 tsp cooking wine
• ½ tsp sesame oil
• 1 tsp oyster sauce
• 2 tsp cooking oil
• 1 tsp starch + 4 tbsp water (mixed)
1 Wash and soak the preserved vegetables for 8 minutes. Remove the chewy roots. Slice the stalks before soaking to remove extra salt. Remove the roots thoroughly. Cut into strips, then into small dice. Finely chop for 2 minutes.
2 Put minced pork in a large bowl, add in ground pepper, sugar, soy sauce, oyster sauce and cooking wine. Stir pork in circular direction by hand or wooden spoon for 2 minutes to mix pork well. Then add in cornstarch water little by little (add ⅓ of cornstarch water, mix well. Then add another ⅓ cornstarch water, mix well. Then put the rest of cornstarch water, mix well). The pork will slowly absorb the starch water, this will give the pork a smooth texture.
3 Mix in preserved vegetables, chopped garlic. Mix well. Add in sesame oil and cooking oil.
4 Place the minced pork on a steam plate, make some holes in the patty. Sprinkle some shredded ginger on top.
5 Boil 6 cups of water in a pot or wok, use high heat to steam for 12 minutes.
6 When the pork is cooked, sprinkle some chopped green onion on top to garnish.
7 Dish up. Serve hot.