A healthy steamed pork and vegetable mixture, this can make a great addition to any meal. It is very simple to prepare and even quicker to cook and enjoy!
Steamed Ground Pork with Preserved Vegetables is a Cantonese dish made with pork belly and vegetables.
Preserved Vegetables is an ancestral-style dish that Hakka people have circulated for thousands of years. It is mainly produced in Huizhou, Guangdong Province.
It is also known as Huizhou Preserved Vegetables. Huizhou Preserved Vegetables are golden in color, fragrant, sweet and refreshing. They have been listed as court tributes by the dynasties.
In Guangdong, China, salted or dried products are generally considered to have a cooling effect, such as salted lemon, dried vegetables, dried radish and so on.
Preserved Vegetables also have a therapeutic function of relieving sweat and promoting digestion. Therefore, it is usually cooked with meat and enjoyed like that
Tips to make perfect Steamed Ground Pork with Preserved Vegetables:
1. Some visitors said that the steamed patties would shrink and the texture would be hard and not good.
If you want the patties to be smooth and tender, the most effective way is to add water to the meat.
When mixing the meat, add a little water or broth several times. This way the meat will have sufficient moisture will not harden or dry out.
How do you know if there is enough moisture in the meat before cooking?
It is very intuitive. When the color of the meat is gradually faded and the volume is greater and more fluffy.
Remember two points when you add the liquid- one is stirring in the same direction, and the other is adding small amounts at a time.
2. Don’t forget to choose Lean pork meat with some fat.
3. You must cut the meat by hand. Ground pork is too soft and lacks the texture we are looking for.
- 1) 250g of Preserved Vegetables
- 2) 250g Lean pork
- 1) 10g of Ginger (made into ginger paste)
- 2) 1tsp of White sugar
- 3) 1Tbsp Starch
- 4) 1tsp of Pepper
Step 1. Preserved Vegetables are very salty, soak for at least 1 hour in advance, repeatedly scrub, the leaves should be fully unfolded and thoroughly washed.
Step 2. Wring out the vegetables. Lay them out and cut off the larger parts on the bottom into cubes, and then slice the rest of them.
Step 3. Mix up the minced pork meat that was cut very finely into a bowl, add a small amount of white sugar, pepper and ginger, stir in the same direction.
Step 4. Add a small amount of water several times, stir until the meat is fluffy and light, add vegetables and mix well.
Step 5. Add a small amount of starch water and mix well. Take a flat dish, like a cake pan, and flatten as well as possible. Put into a steamer and cook for several minutes until browned.
1. Lean meat is best to use, as it is relatively smooth and tender.
2. The stuffing does not need to be made into a paste, just mixed thoroughly.
3. Preserved Vegetables are salty and do not require added salt or other condiments.