❤️ Dad's Traditional Steamed Pork Patty (榨菜蒸豬肉餅)!

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

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

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is a gluten-free option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickening agent, while potato starch is often less expensive.

Introduce the dish and the creator's father as a retired chef teaching the recipe.

Use 12 oz of pork shoulder, cut off any tendon or fat, and slice it into strips before dicing.

Rinse the diced pork in water to remove the myoglobin, then drain using a colander.

Rinse 2 oz of pickled mustard (ja choi) and dice it.

Crush 4 oz of water chestnuts instead of dicing them for better texture.

Chop 2 green onions, separating the whites from the greens, and wash the cutting board after handling raw meat.

Marinate the pork by squeezing out excess water, then add 1 tbsp oyster sauce, 1/4 tsp white pepper, 1 tsp sugar, 1 tsp chicken bouillon, 1 tsp sesame oil, and 1 tbsp cornstarch.

Mix the marinade with the pork for about a minute until it sticks together, then add the ja choi, crushed water chestnuts, and the whites of the green onions, mixing thoroughly for about 2 minutes.

Pour a little oil onto a plate to prevent sticking, and mix in 1/2 tsp of oil with the pork mixture before flattening it on the plate.

Spread some oil on top of the patty for a glossy finish.

Prepare to steam by placing the patty on a steam rack in a wok with boiling water, ensuring the water level just touches the bottom of the dish.

Cover and steam for 15 minutes, emphasizing not to overcook to keep the patty tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens