Steamed Minced Pork with Preserved Vegetables 梅菜蒸肉餅

A classic Cantonese home-style dish featuring tender steamed minced pork patty infused with the savory, slightly sweet, and tangy flavors of preserved mustard greens. It's often served with steamed rice.

Nutrition (per serving)

Ingredients

• 300g minced pork (preferably with 20-30% fat)
• 100g preserved mustard greens (Mei Cai), rehydrated and finely chopped
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp oyster sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 1 tbsp water or chicken broth
• 2 slices ginger, finely julienned
• 1 stalk green onion, chopped (for garnish)
• 1 tbsp cooking oil (for sautéing Mei Cai)

Steps

1. Rehydrate the preserved mustard greens (Mei Cai) by soaking in water for at least 30 minutes, then rinse thoroughly multiple times to reduce saltiness. Squeeze out excess water and finely chop.
2. Heat cooking oil in a wok or pan. Sauté the chopped preserved mustard greens and julienned ginger until fragrant. Set aside to cool slightly.
3. In a large bowl, combine minced pork, light soy sauce, dark soy sauce, oyster sauce, sesame oil, cornstarch, sugar, white pepper, and water or chicken broth. Mix well in one direction until the mixture becomes sticky.
4. Add the sautéed preserved mustard greens to the pork mixture. Mix thoroughly until evenly combined.
5. Transfer the pork mixture to a heatproof plate, flattening it into a patty about 1-1.5 cm thick.
6. Prepare a steamer. Once the water is boiling, place the plate with the pork patty into the steamer.
7. Steam for 12-15 minutes, or until the pork is cooked through.
8. Garnish with chopped green onion before serving.

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