Description
A dish to get Chinese children at the table to eat every single grain of rice in their bowl and even ask for seconds!
Ingredients
Scale
- 12 ounces of fatty ground pork
- ½ teaspoon of sesame oil
- ½ teaspoon of salt
- 1/8 teaspoon of ground white pepper
- 1/8 teaspoon of baking soda
- 1 tablespoon of Chinese cooking wine
- 2 tablespoons of water
- 2 teaspoons of cornstarch
- ½ teaspoon of grated ginger
- 1 stalk of green onion, white portion finely chopped, green portion chopped
- 1/3 cup of canned boiled water chestnuts, coarsely chopped
- 2 large dried shiitake mushrooms, rehydrated, squeezed dry, stems removed and finely chopped
- 3 half-inch slices of fermented, salted fish
- 1-inch knob of ginger, sliced into thin matchsticks
Instructions
- Marinate the pork. Add all of the ingredients except for the green portion of the green onion, salted fish, and sliced ginger into a large bowl. With your hands, combine the ingredients until a wet, sticky pork mixture is formed. Set aside for one hour or in the refrigerator overnight to marinate.
- Steam the pork. If you had marinated the pork overnight, bring the meat back to room temperature before cooking it, around 30 minutes. Place the meat in a deep dish and spread it evenly (to the dish’s edge if possible) to form a thin pork patty. Nestle the salted fish slices into the patty and sprinkle the sliced ginger and green onion all over. Place the deep dish in a pre-heated steamer and steam on medium-high for 10 minutes. Remove the steamer from the heat and keep the lid on. Allow the meat to rest for 5 to 10 minutes. Serve immediately with rice drizzled with the residual liquid. It’s liquid gold!