Steamed Pork Patty with Preserved Vegetables 梅菜蒸肉餅

A beloved Cantonese comfort food, this savory steamed pork patty is mixed with umami-rich preserved mustard greens. The tender pork and salty, sweet vegetables create a wonderfully balanced and aromatic dish, perfect with a bowl of steamed rice.

Nutrition (per serving)

Ingredients

• Ground pork (fatty, about 20-30% fat): 350g
• Preserved mustard greens (Mei Cai): 50g (dried weight), rehydrated, squeezed dry, and finely chopped
• Water chestnuts (optional, for crunch): 80g, drained and finely diced
• Dried shiitake mushrooms (optional, rehydrated and diced): 4 medium pieces, rehydrated and finely diced
• Soy sauce: 2 tbsp
• Oyster sauce: 1.5 tbsp
• Sesame oil: 1 tsp
• White pepper: 0.5 tsp
• Cornstarch: 1.5 tbsp
• Sugar: 1 tsp
• Water or chicken stock: 3 tbsp
• Green onions (for garnish): 1 stalk, thinly sliced

Steps

1. Rehydrate dried shiitake mushrooms (if using) in warm water for 20 minutes. Squeeze dry and finely dice.
2. Rinse the preserved mustard greens thoroughly to remove excess salt. Squeeze dry and finely chop. If using salty preserved greens, you may need to soak them for 15-30 minutes before rinsing.
3. In a large bowl, combine the ground pork, chopped preserved mustard greens, diced water chestnuts (if using), and diced shiitake mushrooms (if using).
4. Add soy sauce, oyster sauce, sesame oil, white pepper, cornstarch, and sugar to the pork mixture.
5. Mix thoroughly by hand or with a spoon, pounding the mixture against the bowl for 3-5 minutes until it becomes sticky and well combined. This helps create a tender texture.
6. Flatten the mixture into an even patty on a heatproof plate. Make a slight indentation in the center to help it cook evenly.
7. Bring a pot of water to a rolling boil in a steamer.
8. Place the plate with the pork patty into the steamer. Cover and steam for 15-20 minutes, or until the pork is cooked through and the juices run clear. The cooking time may vary depending on the thickness of the patty.
9. Carefully remove the plate from the steamer. Drizzle with sesame oil or soy sauce if desired, and garnish with chopped green onions before serving immediately with steamed rice.

Related recipes

More Hong Kong recipesPork recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce