Pan-fried Minced Pork Cake with Water Chestnuts and Dried Squid 香煎馬蹄墨魚餅

A savory and tender pan-fried pork cake, infused with the umami of rehydrated dried squid and the refreshing crunch of water chestnuts. This traditional Cantonese dish offers a delightful contrast in textures and a rich, aromatic flavor.

Nutrition (per serving)

Ingredients

• 400g minced pork (20-30% fat)
• 100g diced water chestnuts
• 20g dried squid
• 2 tbsp chopped spring onions
• 1 tbsp chopped coriander
• 1 large egg
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 0.5 tsp white pepper
• 2 tbsp cornstarch
• 1 tsp sugar
• 0.5 tsp salt
• 4 tbsp vegetable oil (for frying)

Steps

1. Rehydrate dried squid in warm water for at least 1 hour, or until softened. Drain, remove any hard parts, and finely dice.
2. In a large bowl, combine minced pork, diced water chestnuts, diced dried squid, chopped spring onions, chopped coriander, egg, light soy sauce, oyster sauce, sesame oil, white pepper, cornstarch, sugar, and salt.
3. Use your hands to mix the ingredients thoroughly for about 5 minutes until the mixture becomes sticky and well-combined. This helps create a tender texture.
4. Divide the mixture into equal portions and flatten them into round patties, about 1.5 cm thick.
5. Heat vegetable oil in a large non-stick pan over medium heat. Place the patties in the hot oil, ensuring not to overcrowd the pan.
6. Pan-fry for 4-5 minutes until the bottom is golden brown and crispy.
7. Flip the patties and pan-fry for another 4-5 minutes, or until cooked through and golden brown on both sides.
8. Remove from pan and serve hot with rice.

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