Steamed Minced Pork with Preserved Olive Vegetables and Tofu 欖菜豆腐蒸肉餅

A classic Cantonese comfort food, this steamed minced pork patty is tender and juicy, enhanced with the salty umami of preserved olive vegetables and soft tofu. It's a simple yet flavorful dish perfect with rice.

Nutrition (per serving)

Ingredients

• 300g minced pork (preferably with some fat)
• 150g firm tofu, mashed with a fork
• 2 tbsp preserved olive vegetables (欖菜)
• 1 tbsp light soy sauce
• 1 tsp Shaoxing wine
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 1 tbsp cornstarch
• 1 tbsp water or chicken broth
• 1 tsp sesame oil
• 1 scallion, chopped (for garnish)

Steps

1. In a mixing bowl, combine minced pork, mashed tofu, preserved olive vegetables, light soy sauce, Shaoxing wine, sugar, white pepper, cornstarch, and water/chicken broth. Mix well in one direction until everything is thoroughly combined and slightly sticky.
2. Transfer the mixture to a shallow, heatproof plate. Flatten it into an even patty.
3. Bring water in a steamer to a rolling boil. Place the plate with the pork patty into the steamer.
4. Steam over high heat for 12-15 minutes, or until the pork patty is cooked through and firm to the touch. Cooking time may vary based on thickness.
5. Carefully remove the plate from the steamer. Drizzle with sesame oil and garnish with chopped scallions. Serve hot with steamed rice.

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