I remember restaurant patrons gawking at our unfamiliar looking dishes, but also lamenting the fact that our home cooking wasn’t on the menu for them to order. Stop only when the meat mixture resembles a uniform sticky, smooth paste. It is optional to add the wine. Wash the dong cai in water a couple of times to wash off excess salt. To the pork and vegetables, add the water, Shaoxing wien, light soy sauce, white pepper, sesame oil, … Steamed minced pork hails from the Guangdong region in China. pinch of sugar. Preparation 20 minutes Cooking 40 minutes. Leave for 15 minutes. © Nyonya Cooking. To the pork and vegetables, add the water, Shaoxing wine, light soy sauce, white pepper, sesame oil, cornstarch and sugar. Spread the meat mixture evenly in a round, shallow, and heat proof bowl with a rim (to catch the juices that come out of the pork patty). You can find this ingredient in Chinese grocery stores, near the other preserves and pickles. There will be tasty juices in the bowl, great for spooning over rice. Finely chop it. Very simple minced meat with some preserved vegetables can make a world difference. Steam the meat pie on low heat for 15 to 20 minutes. Drizzle the arlic oil over the top of meat. This process emulsifies the fat into the meat and changes the overall texture. (cut into thin slice, and then chop repeatedly for about 5-10 mins.) Always share recipes and videos by attributing with a link to this website. 1. The cabbage is finely chopped and salted, with garlic sometimes added. 2 tsp light soy sauce. His staff was basically family! 2. On one final note, if you don’t have ground pork on hand, but you do have pork shoulder or pork butt, you can grind your own using my easy method for grinding meat without a grinder. The dong cai (冬菜) in this recipe refers to a type of preserved cabbage from Tianjin in Northern China. Because the preserved vegetable is salty, no extra salt is needed. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. 500g of minced pork, marinated with dash of soy, sesame oil, Chinese cooking wine, pepper, an egg and corn flour . Steamed Pork with Tianjin Preserved Vegetables. Season the mixture with the remaining ingredients in a plate. This steamed pork patty recipe is only one variation. Divide the minced pork mixture into 3 or 4 bowls or one 1" deep dish. 1/2 cup of water. Stop only when the meat mixture resembles a uniform sticky, smooth paste. (冬菜) in this recipe refers to a type of preserved cabbage from Tianjin in Northern China. This steamed pork patty recipe is only one variation. Choose mince meat with at least 30% fat. Just remember to rinse the preserved vegetables before using as they could be a bit too salty. restaurant, let alone American Chinese takeout restaurants. Once home, we get down to the business of making the steamed pork dish. Pack the ground pork mixture into a bowl for steaming and add about 1 tbsp of water. Yum! This process emulsifies the fat into the meat and changes the overall texture. Squeeze out the water after rinsing, so the vegetable is dry. All content provided on this site is for informational purposes only and should not be construed as medical or health advice. pinch of salt. Either you get ready minced pork, or you can get a piece of lean pork and minced it using your cleaver. Rinse preserved vegetables to remove excess salt. 2 tsp light soy sauce. I’m glad it did, because it’s insanely good. Bring the water to a rapid boil in your steamer, and place the pork into the steamer. Thank you for this recipe. To the pork and vegetables, add the water. Mix the minced garlic into the pork. Reactions: Email This BlogThis! Mix minced meat with sesame oil, sugar, soy … Stir in the chopped scallions. It usually comes packaged in earthenware jars like this: This steamed pork patty (also sometimes translated to “steamed pork cake” or “steamed meat cake”) with dong cai, or preserved vegetables, is very traditional. Next, marinade the mixture with the above ingredients. pinch of salt. 3. Mei Cai Kou Rou (Steamed Pork Belly w/ Preserved Mustard Greens). Finely chop it. Hi Angela, I’d keep the yolk whole and tuck it in between pork pieces to best maintain its original taste. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. ♥ 1/3 C preserved vegetables (jai choy) 1 lb ground pork (or piece of pork shoulder, chop using cleaver) preserved vegetables – take 1/3 C, rinse really quickly (or skip this step), chop it up. As for the egg white, you can stir fry it and add it to fried rice and steamed pork. Do not edit or reupload any photos, illustrations or videos accompanying recipes. Learn how your comment data is processed. Place minced meat on a plate and steam for 30 minutes. Whip everything together rapidly with a pair of chopsticks in one direction. Mix together minced pork with preserved vegetables and seasoning ingredients in a big bowl till well mixed. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Posted by 3 hungry tummies at 11/23/2009. Whip everything together rapidly with a pair of chopsticks in one direction. Other versions include preserved radish. However, this depends on the amount and thickness of the minced meat that is used. Clean preserved vegetables thoroughly and cut into small pieces. We posted another recipe a while back for a. . Add cornflour and water mixture to minced meat. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Bring the water to a rapid boil in your steamer, and place the pork into the steamer. Then, pour beaten eggs onto minced meat and steamed as suggested in the recipe. Factors such as brands purchased, natural variations in fresh ingredients, etc. This steamed dish is available in most Chinese eateries. TheWoksofLife.com is written and produced for informational purposes only. Place pork mixture on a heat-resistant deep dish, shape and flatten into a thick disc. Garnish with some sliced scallions and serve hot. Many would say that “hand-chopped” ground pork taste much better than the pre-packed machine-minced. 1 tsp corn starch I don’t use the egg white, do I? This steamed pork patty (or yook baeng) with Tianjin preserved vegetables (冬菜蒸肉饼) was a blast from the past. Squeeze out the water after rinsing, so the vegetable is dry. Looking for more authentic recipes? I really love this dish because it is so simple to prepare. Add all the ingredients and seasoning into a big bowl, use chopsticks and mix it all together at … Place slices of salted fish on minced meat and steam. pinch of sugar. The cabbage is finely chopped and salted, with garlic sometimes added. Rinse preserved vegetables to remove excess salt. Judy is the mom of The Woks of Life family. Mix till it has body and place aside. The combination of the fresh pork with salted/preserved ingredients, is like adding cheese, ham, or bacon to Western recipes, creating elevated flavors! ♥ once home, we get down to the ground pork mixture into a thick disc well! Produced for informational purposes only and should not be construed as medical or health advice choose mince with... Cai ( 冬菜 ) steam minced pork with preserved vegetables this recipe refers to a rapid boil your. 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