Super Easy and Flavorful Classic Chinese Style Steamed Minced Pork

Tianjin preserved vegetables

🥗Healthier: fresh cabbage

💰Cheaper: pickled cabbage

Fresh cabbage is lighter and less salty, while pickled cabbage provides a similar texture.

minced pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey offers lower fat content, while ground chicken is often less expensive.

Introduce the dish and its commonality in Chinese households.

State the use of 300 g of minced pork, suggesting minced chicken as a substitute if needed.

Mention the use of 2 tablespoons of Tianjin preserved vegetables, noting they are salty and should be rinsed to remove excess salt.

Rinse the preserved vegetables with water and squeeze out any excess water.

Mix together minced pork, rinsed Tianjin preserved vegetables, minced garlic, sugar, cornstarch, light soy sauce, and a few drops of sesame oil in a bowl.

Optionally add 1 tablespoon of cooking oil to make the meat more tender after steaming.

Use a chopstick to mix the ingredients in one direction until a sticky paste forms for a springy texture, or mix less for a softer texture.

Transfer the mixture to a heat-proof plate, spreading it out as thinly as possible for faster cooking.

Once the water is boiling, place the plate on the steam rack and steam on high heat for 10 to 15 minutes.

After 10 minutes, check if the meat is cooked by gently touching it with a spoon to see if it is firm.

Garnish with spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens